Allow the candy to rest at room temperature, covered with a clean cloth. For best results, let it set for at least one day.

4. Cut and Finish

Then, prepare to cut:

Sprinkle a wooden board with demerara sugar to prevent the candy from sticking.

Lastly, unmold and cut:

Remove the candy from the glass dish and use an oil-greased knife to cut it into the desired pieces.

Coat each piece in demerara sugar, creating a sweet and crunchy layer.

Tips:

Use ripe bananas: Choose very ripe bananas to ensure a naturally sweet and intense flavor.

Cook to the right point: Cook until the mixture completely separates from the pan to ensure the candies set properly.

Proper storage: Store the candies in airtight containers in a dry, cool place to keep them fresh longer.