Banana and Cocoa Candy (Banana Fudge)

This recipe is for Banana and Cocoa Candy (Banana Fudge), a naturally sweet and chewy treat made from ripe bananas and cocoa powder. Below is a structured breakdown, including variations and tips.

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Ingredients

• 2 ¼ pounds ripe bananas (peeled)
• 2 tablespoons 50% cocoa powder
• Juice of 1 lime (Persian or Key lime)
• Water (just enough to help blend)
• Oil (for greasing the pan)

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Construction (Preparation Steps)

Step 1: Prepare the Banana Mixture

1. Slice the bananas into small pieces.
2. Blend until smooth – Add the banana pieces, lime juice, and a small amount of water into a blender. Blend until a smooth paste forms.
   • If you don’t have a blender, mash the bananas with a fork until uniform.

Step 2: Cook the Mixture

1. Combine the banana paste and cocoa powder in a large pan.
2. Cook over medium heat, stirring continuously to prevent sticking.
3. Check the consistency:
   • Jam consistency – Stop cooking when the mixture remains soft, ideal for toppings.
   • Candy consistency – Cook until the mixture separates from the pan and forms thick blocks.

Step 3: Shape and Let Set

1. Grease a glass dish with oil.
2. Spread the mixture evenly to the desired thickness.
3. Cover and let rest at room temperature for at least one day.

Step 4: Cut and Finish

1. Prepare a cutting surface – Sprinkle a wooden board with demerara sugar to prevent sticking.
2. Unmold the candy and cut into pieces using an oil-greased knife.
3. Coat each piece in demerara sugar for a sweet, crunchy layer.

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Variations

1. Spiced Version – Add ½ teaspoon cinnamon, nutmeg, or vanilla extract for extra flavor.
2. Nutty Twist – Mix in chopped walnuts, almonds, or shredded coconut before setting.
3. Darker Chocolate – Use 70% cocoa powder for a richer, less sweet version.
4. Vegan & Sugar-Free – Skip the sugar coating and rely on the natural sweetness of bananas.
5. Tropical Touch – Replace lime juice with orange juice and add shredded coconut.

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Tips for Best Results

• Use very ripe bananas – The riper, the sweeter and more flavorful the candy.
• Cook to the right consistency – If the mixture doesn’t fully separate from the pan, the candy may stay too soft.
• Grease well – Oil your dish and knife to prevent sticking when cutting.
• Store properly – Keep in an airtight container at room temperature for up to a week or refrigerate for longer freshness.

Would you like pairing suggestions for serving this treat?