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
- Prep the Bananas:
Peel and slice the overripe bananas into chunks. - 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. - 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). - 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. - 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!