Use a fork to mash the bananas until you achieve a uniform consistency. The texture will be more rustic, but the flavor will still be delicious.
2. Cook the Mixture
Next, cook the mixture:
In a large pan, combine the banana paste with cocoa powder.
After that, stir constantly:
Cook over medium heat, stirring continuously to prevent the mixture from sticking to the bottom of the pan.
Check for the desired consistency:
Jam consistency: The mixture will remain soft, ideal for use as a topping or filling.
Candy consistency: Continue cooking until the mixture completely separates from the pan and falls in blocks when lifting the spatula.
3. Shape and Let Set
Afterward, pour the mixture into a glass dish:
Grease a glass dish or baking tray with oil and spread the mixture evenly. Adjust the height according to the desired thickness for the candies.
Finally, let it cool:
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.
