Candied bananas: how to make candied bananas from banana pulp and banana peels at home

Candied bananas are added to porridges, desserts, and also for decorating confectionery products. This product is considered low-calorie and can be safely included in the diet. The benefits of candied bananas are due to the high concentration of vitamins, minerals and fiber in their composition.

How to make candied bananas

Ingredients:

• bananas – 1 kilogram;
• granulated sugar – 1 kilogram;
• water - 350 milliliters.

Cooking method:

To prepare candied banana pulp, you will need fresh fruit that is bright yellow or slightly green, without black spots on the peel or damage.

The first thing you need to do is wash the banana under running water and peel it. The pulp should be firm to the touch. To prepare candied fruits, it is cut into wheels 6–7 millimeters thick.

To prevent the pieces from darkening from exposure to air, they are blanched.To do this, place the slices in a colander or sieve with a handle, and lower this structure into boiling water for 2 - 3 seconds. After this, the fruits are cooled sharply in cold water with the addition of ice cubes. To drain excess liquid, set the colander aside for a while.

Meanwhile, prepare the syrup. To do this, combine sugar with water and boil everything over low heat for 10 minutes.

Place banana slices into the prepared syrup and cook for 15 minutes. The fire should be minimal. There is no need to stir the contents of the pan.

After the specified time, turn off the fire and cover the pan with a lid. In this form, banana slices should stand for 5 - 8 hours. During this time, the banana will be completely saturated with syrup.

Before drying, banana slices are dried on a sieve for 4 to 6 hours. The better the sugar syrup flows from the pieces of fruit, the better the quality of the candied fruits.

The fruits are laid out in one layer on parchment and dried at room temperature or in the fresh air for 4 to 5 days.

Candied fruits can also be cooked in the oven. To do this, heat the stove to 90 - 100 degrees, and dry the candied bananas for 4 - 6 hours. An important rule: you need to dry candied fruits in the oven with the door slightly open to ensure good air circulation.

If you have a dryer for vegetables and fruits, then you can dry candied fruits with it. In this case, the heating temperature is set at 70 degrees. To ensure that the pieces dry more evenly, the racks are periodically swapped and the bananas are turned over.

You can also watch the video recipe for making banana chips from the “Let’s Pochavkaem” channel

How to make candied banana peels

Ingredients:

• bananas – 3 pieces;
• granulated sugar – 200 grams;

Cooking method:

Wash bananas under running water. They should be yellow in color, without black spots or rot.

Cut off the stem and lower tail. We only need freshly peeled skins. We cut the peel into strips 1 centimeter wide and 6 - 7 centimeters long. As a disinfectant, the peel is doused with boiling water twice.

Raw materials for candied fruits are placed in a pan and covered with sugar. Bring the mixture to a boil over low heat and, without stirring, turn off the heat.

After a day, the mixture is brought to a boil again, shaken, and allowed to cool completely again. There should be 5 such manipulations in total. That is, approximately on the fifth day of the preparatory stage of preparing candied fruits, the banana peel can be sent for drying.

Dry candied skins naturally, at room temperature, for 5 - 7 days. They taste similar to dates, but are slightly tart and have a banana flavor.

Storing candied bananas

Ready candied fruits can be sprinkled with powdered sugar, or left in their original form. Store banana dessert in paper bags or cardboard boxes. To keep the product soft for a longer time, the pieces can be placed in glass jars or plastic containers with a lid. Containers with well-dried slices can be stored at room temperature or placed in the main compartment of the refrigerator. Shelf life of the product is 1 year.