Ingredients:
-
2¼ pounds ripe bananas (peeled)
-
2 tbsp cocoa powder (50% cocoa)
-
Juice of 1 lime (Persian or Key lime)
-
Water (just enough to blend)
-
Oil (to grease pan and knife)
-
(Optional: Demerara sugar for coating)
👩🍳 Instructions:
1. Make the Banana Paste
-
Slice bananas and place in a blender with lime juice and a splash of water.
-
Blend into a smooth paste. (Or mash with a fork for a rustic texture.)
2. Cook the Mixture
-
In a large nonstick pan, mix the banana paste with cocoa powder.
-
Cook on medium heat, stirring constantly to avoid sticking.
-
For jam-like texture: stop early for soft use as topping/filling.
-
For firm candy: cook until it pulls away from the pan and comes off the spatula in blocks.
-
3. Shape & Cool
-
Pour mixture into a greased glass dish and spread evenly.
-
Let cool at room temperature, covered with a clean cloth, for at least 24 hours.
4. Cut & Coat
-
Sprinkle a wooden board with demerara sugar.
-
Unmold, cut with an oil-greased knife, and coat pieces in sugar for a crunchy finish.
✅ Tips:
-
Ripe bananas = best flavor
-
Don’t undercook if you want firm, sliceable candy
-
Store in an airtight container in a cool, dry place