Banana candy, a nostalgic treat tied to childhood memories, has now been reinvented in various ways offering a chewy texture and irresistible sweet, nutty flavor. If you’re looking for a delightful snack to share with family or simply want to indulge your own taste buds, don’t miss these 3 incredibly easy yet delicious recipes on how to make banana candy!
How to Make Banana Candy – Dried Banana Candy with Caramelized Sugar
Dried banana candy with caramelized sugar is a rich and flavorful twist on the traditional banana candy. The deep aroma of sun-dried bananas blends harmoniously with the mild sweetness of palm sugar, a nutty crunch from roasted peanuts and shredded coconut, creating a perfect homemade snack that is both delicious and nostalgic.
Ingredients You’ll Need
-
1kg dried bananas: Choose naturally sun-dried ripe bananas (preferably “chuối xiêm”) to ensure chewy texture and bold flavor.
-
1kg palm sugar (can be replaced with white sugar if unavailable): Adds a pleasant sweetness and beautiful color.
-
500g roasted peanuts: Shelled and lightly crushed for added crunch and nuttiness.
-
200g toasted white sesame seeds: Enhances aroma and gives a nice finish to the candy.
-
1 ripe pineapple: Peeled, pureed—both juice and pulp are used for a tangy note that balances the sweetness.
-
150g calamansi (or kumquat): Use the juice for fragrance and thinly sliced peel for a surprising citrusy touch.
-
100ml rum: Elevates the flavor, reduces pungency, and helps with preservation.
-
100g fresh ginger (julienned): Adds warmth and balances out the sweetness.
-
300g coconut milk: Offers rich, creamy flavor to the candy base.
-
500g shredded coconut meat: Provides chewy texture and appealing visual contrast.
Step-by-Step: How to Make Banana Candy (Dried Version)
Step 1: Make the Candy Mixture
Start by heating a deep pan and adding the palm sugar along with a small amount of water. Cook over medium heat until the sugar completely dissolves and turns into a beautiful golden caramel. This caramel layer gives the candy its rich sweetness and glossy appearance.
Next, add the pureed pineapple, coconut milk, and half of the calamansi juice. Stir in the chopped dried bananas. Use a wooden spoon to continuously mix so the ingredients blend evenly. When the bananas begin to soften and break down, add in the julienned ginger, shredded coconut meat, calamansi peel, and rum.
Simmer over low heat, stirring consistently. As the mixture thickens, becomes sticky, glossy, and turns reddish-brown, it means the candy is nearly done. Avoid high heat to prevent burning or bitterness.
Finally, fold in the crushed roasted peanuts, stir for another minute, then turn off the heat.
Tip: To check if the candy is ready, drop a bit into cold water. If it forms a soft but firm ball that holds its shape, it’s perfect. If it dissolves, continue simmering for a bit longer.
Step 2: Shape the Candy
While still hot, pour the mixture onto a tray lined with plastic wrap and lightly greased with oil. Sprinkle a layer of toasted sesame seeds on the tray beforehand for a fragrant bottom layer.
Spread the mixture evenly with a spoon. Wear heat-resistant gloves and lightly coat your hands with oil to prevent sticking. Press the candy into a neat rectangular shape.
Sprinkle more toasted sesame seeds on top, cover with another layer of plastic wrap, then press down with a rolling pin or a flat object to ensure the candy is flat and compact.
Let it cool completely, then cut into bite-sized pieces with a sharp knife. Roll each piece in sesame seeds to enhance flavor and prevent sticking. Wrap in cellophane or candy wrappers, store in a sealed glass jar, and enjoy over time.
How to Store Dried Banana Candy Properly
Proper storage is key to keeping your homemade banana candy soft, flavorful, and visually appealing.
-
At room temperature: Store in an airtight container or glass jar in a cool, dry place, away from sunlight and humidity. Under ideal conditions, the candy lasts 5–7 days with consistent texture and flavor.
-
In the refrigerator: For longer shelf life, store in the fridge. It maintains the chewy texture while extending freshness. Before serving, leave it out at room temperature for 10–15 minutes for the best taste and consistency.
Note: Avoid leaving the candy exposed to air or in unsealed containers, as it may harden or absorb moisture, affecting quality.
The Final Result
You’ll end up with gorgeous reddish-brown banana candy bars, chewy with a slight stickiness, bursting with the aroma of ginger, coconut milk, dried banana, toasted sesame, and roasted peanuts. Every bite is a delightful balance of sweet palm sugar, warm ginger, tangy citrus, and rich coconut flavor.
This banana candy is more than just a tasty snack, it’s a meaningful gift for family and friends during holidays and celebrations. Once tasted, its comforting, traditional flavor will linger in memory long after the last piece is gone.
How to Make Rolled Banana Candy
Rolled banana candy is a nostalgic treat that captures the essence of childhood with its rich, traditional flavor. At the heart of this delicacy is a chewy banana filling infused with the warm spice of ginger, the nutty crunch of roasted peanuts, and the aromatic touch of toasted sesame seeds all carefully wrapped in a thin, soft layer of glutinous rice paper. It’s not only a delightful snack but also a meaningful gift, perfect for holidays and family gatherings.
Ingredients
-
1kg ripe lady finger bananas or pisang awak (not overly ripe): Choose firm, sweet bananas for a naturally chewy texture.
-
200g fresh ginger: Peeled, washed, and julienned to add a warm note and balance the sweetness.
-
250g peanuts: Roasted, peeled, and lightly crushed to add crunch and richness to the filling.
-
2 fresh limes: Juiced to add a subtle tartness and keep the banana flavor fresh.
-
200g roasted golden sesame seeds: For enhanced aroma and nutty taste.
-
600g white granulated sugar: The main sweetener that helps bind the candy.
-
1 ripe pineapple: Peeled, sliced, and crushed for a hint of acidity and fragrance.
-
6 grilled glutinous rice crackers: These should be softened overnight in the dew to ensure flexibility for rolling.
Step-by-Step Instructions
Step 1: Dry the Bananas
Peel the bananas and arrange them evenly on a tray or bamboo winnow. Sun-dry for half a day under mild sunlight to remove excess moisture, giving them a golden brown hue and a chewier texture. If sunlight isn’t available, you can dry them in a low-temperature oven.
Let the grilled rice crackers sit out overnight to absorb moisture from the air and become pliable. Store them in an airtight bag until ready to use.
Step 2: Mash the Bananas
Place the sun-dried bananas in a large bowl and mash them using a wooden spoon or spatula. Avoid using a blender to preserve the banana fibers, which contribute to the candy’s chewy texture.
Step 3: Marinate the Bananas with Flavorings
In the bowl of mashed bananas, add the sugar, crushed pineapple, ginger strips, and lime juice. Mix well by hand or spatula until the sugar begins to dissolve. Cover and refrigerate for about 3 hours to allow the flavors to meld and fully absorb.
Step 4: Roast the Peanuts and Sesame Seeds
Roast the peanuts in a dry pan over medium heat until they turn golden and the skins crack. Let cool, then peel and crush slightly.
Roast the sesame seeds until they become fragrant and lightly golden. These will add a rich, nutty flavor to the banana rolls.
Step 5: Cook the Banana Mixture
Transfer the marinated banana mixture to a non-stick pan and cook over medium heat for about 15 minutes. When the mixture begins to thicken, lower the heat and continue stirring until it becomes sticky, smooth, and fully thickened.
Tip: Drop a bit of the mixture into a bowl of lightly salted water. If it holds together and doesn’t dissolve, it’s ready.
In the final minute, stir in the roasted peanuts and sesame seeds, then immediately remove from heat to avoid burning.
Step 6: Roll the Candy
Spread a sheet of plastic wrap or clean food-safe film on a flat surface. Lay one softened rice cracker on top. Spoon a generous amount of banana filling onto the rice cracker and spread evenly. Roll it up tightly into a log.
Gently shape the roll with your hands to ensure it’s firm and evenly round. Let the roll sit for 30 minutes to 1 hour to set. Once completely cooled, use a sharp knife to slice into round candy pieces of your desired thickness.
Final Product
The finished rolled banana candies should be soft and chewy, with a naturally glossy brown color and a heavenly aroma of banana, roasted sesame, and ginger. Every bite delivers a perfect harmony of sweetness, nutty crunch, and gentle spice, creating a heartwarming symphony of flavors.
Whether served as an afternoon tea snack or wrapped as a meaningful Tet gift, this traditional Vietnamese candy is a beloved treat for both young and old alike.
How to Make Peanut Banana Candy
Peanut banana candy is a rustic Vietnamese snack that holds a special place in the childhood memories of many generations. With just a few ripe bananas, some roasted peanuts, sesame seeds, and a bit of aromatic ginger, you can create a soft, chewy candy with a gentle sweetness that becomes more addictive with every bite. This handmade treat pairs perfectly with a hot cup of tea on a cool afternoon, or can be gifted during the Lunar New Year as a heartfelt, countryside-inspired delicacy.
Ingredients
-
4 ripe lady finger bananas (firm and sweet, not overly ripe for the best flavor)
-
1 fresh ginger root: peeled, thoroughly rinsed, and thinly julienned for its signature warm aroma
-
100g peanuts: roasted, peeled, and lightly crushed to retain their natural crunch
-
50g white sesame seeds: toasted until golden for a nutty, aromatic boost
-
3 teaspoons fresh lime juice: balances the sweetness and prevents the candy from being too cloying
-
150g white granulated sugar: adds sweetness and helps form a chewy texture
Instructions
Step 1: Prepare the Ingredients
-
Bananas: Peel and remove fibers, slice into small rounds for easy mashing. Use a spoon to mash thoroughly, then mix with sugar. Let the mixture sit for about 20 minutes until the sugar dissolves and the bananas absorb the sweetness.
-
Ginger: Peel and slice into thin strips. Soak in cold water for 15–20 minutes to mellow the sharp heat, then squeeze dry and set aside.
-
Peanuts & Sesame: Roast each separately in a dry pan (no oil) until golden and fragrant. Peel the peanuts and crush lightly so they stay chunky when mixed. Leave sesame seeds whole.
Step 2: Cook the Banana Mixture
-
Place the mashed bananas and ginger into a non-stick pan or pot. Cook over medium heat for about 5 minutes to evaporate some moisture and let the mixture start to thicken.
-
Add the lime juice, stir well, then reduce the heat to low. Continue stirring patiently for 25–30 minutes until the mixture becomes thick, sticky, and takes on a deep reddish-brown hue.
Tip: To check if the candy is ready, drop a small spoonful into a bowl of cold water. If it sticks together and doesn’t fall apart, it’s done.
-
Finally, add half of the roasted peanuts and gently stir for a few more minutes. Turn off the heat. Adding peanuts at this stage preserves their crunch, preventing them from softening during the cooking process.
Step 3: Shape the Candy
-
Line a tray or clean surface with plastic wrap. Sprinkle a layer of roasted sesame seeds and crushed peanuts to form a base.
-
Pour the cooked banana mixture onto the tray. Use a spoon to spread it out evenly or wear food-safe gloves and press it flat by hand.
-
Sprinkle the remaining peanuts and sesame seeds on top. Cover with another layer of plastic wrap and press firmly to shape and compact the candy. A rolling pin can be used for a smoother finish.
-
Let the candy rest in the refrigerator for about 2 hours, or leave it at room temperature for about 5 hours until fully cooled and firm. Once set, use a sharp knife to cut into bite-sized pieces. Wrap each in plastic wrap for storage.
Final Product
The finished peanut banana candy will be a rich golden brown, soft and chewy with a wonderfully fragrant aroma. Each bite delivers a delicate harmony: the mellow sweetness of ripe banana, the crunchy nuttiness of peanuts, the creamy hint of sesame, and a gentle zing of ginger. Paired with a hot cup of tea, it brings a sense of peace and comfort, like a warm memory of quiet days in the countryside.
No time to make it yourself? Try Khô Bò CALI’s delicious handmade Peanut Coconut Banana Candy!
If you love the sweet, chewy flavor of traditional banana candy but don’t have the time to make it from scratch, then Khô Bò CALI’s peanut coconut banana candy is the perfect choice for you.
Handcrafted from naturally ripe bananas, rich young coconut, crunchy roasted peanuts, and fragrant white sesame seeds, this candy offers an irresistible blend of sweetness, chewiness, and nuttiness. Free from preservatives and harmful additives, it’s a clean, safe, and hygienic treat ideal for gifting during holidays and special occasions, or simply enjoying with a warm cup of tea any day of the week.
Order now to experience the sweet taste of childhood in every bite of this authentic homemade-style candy from Khô Bò CALI!
📞 Call: +1 (714) 452-7679 / +1 (714) 234-6899
💬 Message the Khô Bò CALI fanpage for the fastest support!
