🍌 Natural Banana Candy (4-Ingredient Fruit Leather)

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Turn your overripe bananas into a sweet, chewy treat your kids will beg for! No refined sugar, no preservatives — just fruit and love.

Servings: 12 strips
Prep Time: 10 minutes
Cook Time: 4–5 hours (oven)
Total Time: 5 hours
Dietary Tags: Vegan | Gluten-Free | Nut-Free | Refined Sugar-Free


Ingredients

  • Overripe bananas
  • Fresh lemon juice
  • Pure vanilla extract
  • Ground cinnamon (optional)

Instructions

  1. Prep the Bananas:
    Peel and slice the overripe bananas into chunks.
  2. Blend It Up:
    In a blender or food processor, combine the banana chunks, a squeeze of lemon juice, a splash of vanilla extract, and a pinch of cinnamon (if using). Blend until completely smooth.
  3. Spread on a Sheet:
    Line a baking sheet with parchment paper or a silicone baking mat. Pour the banana purée onto the sheet and spread evenly into a thin layer (about 1/8 inch thick).
  4. Low and Slow Bake:
    Bake in a preheated oven at 175°F (80°C) for 4 to 5 hours. Check at the 4-hour mark — it’s ready when the surface is no longer sticky and peels away easily.
  5. Cut and Enjoy:
    Let cool completely. Cut into strips using scissors or a pizza cutter. Roll them up in parchment paper if you like that classic fruit leather style!

Notes:

  • Ripe bananas = more sweetness! The more speckled, the better.
  • This recipe is naturally vegan and gluten-free.
  • Cinnamon is optional but adds a warm depth of flavor kids love.
  • Want it tangier? Use lime juice instead of lemon.

🖼️ Hero Image: (Insert a vibrant photo of rolled-up banana candy with a bite taken out)


🍬 A Sweet Solution for Spotty Bananas

This chewy, fruity banana candy was born out of a snack-time crisis — three overripe bananas and zero snacks my kids would actually eat. Fast-forward to a few tweaks and taste tests, and now they ask for this homemade fruit leather more than store-bought gummies.

Naturally sweet, ridiculously easy, and totally wholesome, this is the recipe that proves “waste not, want not” can taste pretty great.


👨‍🍳 Step-by-Step Guide (with Photos)

1. Blend the Banana Base

Slice bananas and toss them in a blender with lemon juice, vanilla, and cinnamon. Blend until completely smooth — it should look like banana pudding.

Tip: The lemon juice helps preserve color and adds a little brightness to the flavor.


2. Spread Evenly

Pour the mixture onto a parchment-lined baking sheet and use a spatula to smooth it into a thin, even layer.

Tip: Thinner spread = faster drying. Just don’t go too thin or it may crack!


3. Bake Low and Slow

Pop it in the oven at 175°F and let it slowly dehydrate for 4–5 hours.

Tip: Leave the oven door slightly ajar if your oven runs hot — it helps moisture escape.


4. Slice and Store

Once fully dried and cooled, slice into strips and roll ’em up. Store in an airtight container.

Tip: Store with parchment between layers to prevent sticking.


🧠 Ingredient Deep Dive

Why Overripe Bananas?

They’re naturally sweeter and softer — perfect for puréeing and naturally sweet treats.

Lemon Juice:

Helps prevent browning and balances sweetness.

Vanilla Extract:

Adds depth and enhances the banana flavor.

Optional Cinnamon:

Adds a warm, cozy note that complements the bananas beautifully.


🔄 Ingredient Swaps & Substitutions

  • No Lemon Juice? Try lime or orange juice.
  • Vanilla-Free? Skip it, or swap for almond extract (just a drop).
  • Add-ins: Blend in berries, mango, or a spoonful of peanut butter for variation.

✨ Flavor Variations & Serving Ideas

  • Berry Banana Leather: Replace 1 banana with 1/2 cup strawberries or blueberries.
  • Choco-Banana: Add 1 tbsp cocoa powder to the blend.
  • Tropical Twist: Add mango chunks or shredded coconut.

Serving Ideas:

  • Great for lunchboxes or road trip snacks.
  • Roll with a smear of peanut butter for a protein-packed snack.
  • Cut into fun shapes for party platters!

🧊 Storage & Make-Ahead

  • Room Temp: Store in an airtight container for up to 1 week.
  • Fridge: Keeps well for 2 weeks.
  • Freezer: Freeze rolled-up strips in zip-top bags for up to 2 months.

Refrigeration helps preserve chewiness if your kitchen is humid.


⚖️ Nutrition (Per Strip, Approximate)

  • Calories: 45 kcal
  • Carbs: 11g
  • Sugar: 8g
  • Protein: 0.5g
  • Fat: 0g

Dietary Highlights:
Vegan | Gluten-Free | No Refined Sugar | Kid-Friendly
Allergens: None


❓ FAQ

Q: Can I dry this faster with higher heat?
A: It’s best not to. Higher heat can cook the puree rather than dehydrate it, changing the texture.

Q: I don’t have parchment paper — can I use foil?
A: Foil tends to stick. Try a silicone baking mat instead.

Q: Can I use frozen bananas?
A: Yes! Just thaw and drain any excess liquid before blending.


📝 A Note from the Kitchen

This recipe is a lifesaver — not just because it rescues those bananas from the compost bin, but because it creates something kids genuinely look forward to. No bribes needed.

I first made it on a whim, and now it’s become a weekly tradition. We’ve experimented with different fruits, spice combos, and even shaped versions for lunchbox surprises.

Have you made a version of this? Let me know your favorite mix-in in the comments — I’d love to try it!


💬 Let’s Connect!

Did you try this banana candy recipe? Tag me on Instagram @YourHandle so I can see your creations, or drop a comment below with your twist!

🧡 And if you’re always looking for fun, easy ways to cut food waste and keep your family happy — don’t forget to subscribe for more!

🍌 Natural Banana Candy (4-Ingredient Fruit Leather)

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Kristy Cook

Food and Lifestyle Blogger

Hi, I'm Kristy Cook, A passionate food enthusiast and recipe creator. I love crafting delicious, healthy meals that are both nutritious and easy to prepare. My goal is to inspire you to embrace wholesome cooking in your everyday life, making it simple and enjoyable.

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