Homemade Banana Candy Recipe
Turn overripe bananas into a rich, flavorful homemade candy with this simple recipe. Below you’ll find the full list of ingredients with exact quantities, followed by a clear, step-by-step method to make this artisanal treat at home.
Ingredients
- 2 ¼ pounds ripe bananas, peeled
- 2 tablespoons 50% cocoa powder
- Juice of 1 lime (Persian or Key lime)
- Water, just enough to help blend
- Neutral oil, for greasing the pan and knife
- Demerara sugar, for coating and dusting
How to Make Homemade Banana Candy
1. Prepare the Banana Base
Slice the bananas:
- Peel the ripe bananas and cut them into small chunks.
Blend the bananas:
- Add the banana pieces to a blender.
- Pour in the lime juice and a small splash of water—only enough to help the blender run smoothly.
- Blend until the mixture becomes a thick, even banana puree.
No blender? Mash by hand:
- Place the banana pieces in a bowl and mash thoroughly with a fork or potato masher.
- Work until the mixture looks uniform. The texture will be a bit more rustic, but the flavor will remain excellent.
2. Cook the Banana Mixture
Combine with cocoa:
- Transfer the banana puree to a large, heavy-bottomed pan.
- Stir in the cocoa powder until fully incorporated.
Cook over medium heat:
- Set the pan over medium heat.
- Cook, stirring constantly to keep the mixture from burning or sticking to the bottom.
Decide on your desired consistency:
-
Jam-like texture:
Stop cooking when the mixture has thickened but is still soft and spreadable. This version is great as a topping or filling. -
Firm candy texture:
Continue cooking until the mixture pulls away from the sides and bottom of the pan and drops in heavy clumps when you lift the spatula. This indicates it will set into a sliceable candy.
3. Shape and Let the Candy Set
Spread in a greased dish:
- Lightly oil a glass dish or baking tray.
- Pour in the hot banana mixture and spread it evenly with a spatula.
- Adjust the thickness according to how thick you want your candy pieces to be.
Cool and rest:
- Let the mixture cool at room temperature.
- Cover the dish with a clean kitchen towel.
- For best texture and flavor, allow it to set for at least 24 hours before cutting.
4. Cut and Finish the Candy
Prepare the work surface:
- Generously sprinkle a wooden board or clean work surface with demerara sugar. This helps keep the candy from sticking.
Unmold and cut:
- Gently loosen the edges and remove the set candy from the dish.
- Lightly oil a sharp knife to make cutting easier.
- Slice the candy into bars, squares, or small bites, as desired.
Coat in sugar:
- Roll or toss each piece in demerara sugar to create a crunchy, sweet coating.
Tips for Perfect Banana Candy
-
Choose very ripe bananas:
The riper the bananas, the sweeter and more aromatic your candy will be. Brown spots on the peel are a good sign. -
Cook to the correct stage:
For firm candies that hold their shape, cook until the mixture completely detaches from the pan and forms heavy clumps. -
Store correctly:
Keep the finished candies in an airtight container in a cool, dry place. Proper storage helps preserve their texture and flavor for longer.
