Banana marshmallow - homemade
If you are not bothered by the color of banana marshmallow, which turns from milky white to gray-brown, then you can make such marshmallow without adding other fruits. This is normal, because ripe bananas always darken somewhat, and when dried, the same thing happens, but more intensely.
Our great-grandmothers lightened the marshmallow by adding honey and whipped egg white, but let’s try what happens if we don’t add anything at all to the banana puree and dry only bananas. To make marshmallows, you need very ripe bananas, maybe even slightly overripe ones.
Peel them and beat with a blender until smooth. For one tray of the Isidri electric dryer you will need 2-3 bananas.
Grease the marshmallow tray with refined vegetable oil and place banana puree on it. Flatten the puree with a spoon and place it in the dryer for 8-12 hours, setting the temperature to +50 degrees.
In the same way, you can cook banana marshmallows in the oven, with the door slightly open and at a temperature of no more than +60 degrees.
The drying process in the oven must be controlled especially carefully, and it is better to reduce the gas so as not to burn the marshmallow.
The finished marshmallow is usually rolled into a roll and then cut into “sweets.”
But banana marshmallow is quite plastic, and you can use it as a “bag” for fruit or to decorate a holiday table. The banana marshmallow tastes very tender and literally melts in your mouth.
How to prepare banana marshmallow with the addition of kiwi, watch the video:
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