Candied Sweet Banana Recipe

Prepare bananas

Peel the bananas and cut each in half crosswise (yielding 8 halves) or into 3 lengthwise slices if you prefer smaller pieces. Pat dry with paper towels to remove surface moisture so the syrup will adhere.

Prepare tools

Line a baking sheet or plate with parchment paper or a silicone mat for cooling. Have a small bowl ready for the toasted nuts and a spoon for drizzling syrup.

In a medium saucepan combine the granulated sugar and water. Stir gently to dissolve sugar before heating. Place over medium heat and bring to a gentle simmer without stirring vigorously (swirling the pan to even out sugar is fine).

Once the syrup simmers, add the lemon juice, corn syrup, and salt. Continue simmering until the syrup thickens slightly and reaches a pale golden color, about 6–8 minutes. If you have a candy thermometer, aim for about 220–225°F (105–107°C) for a slightly thick syrup that will coat the bananas; do not let it darken to deep amber or burn.

Remove the pan from the heat and immediately whisk in the butter and vanilla extract until fully incorporated. Taste carefully (syrup will be hot) and adjust salt if needed.

Return the saucepan to the lowest heat setting to keep the syrup warm but not boiling. Working in batches if necessary, add banana pieces to the warm syrup and gently spoon the syrup over each piece so they are evenly coated. Cook in the syrup for 1–2 minutes just to glaze and warm the banana through; do not simmer for long or the bananas will soften too much.

Using a slotted spoon or spatula, carefully transfer the glazed banana pieces to the prepared parchment-lined sheet, spacing them so they do not touch. Spoon a little of the syrup over each piece for additional glaze.

Sprinkle the ground cinnamon evenly over the glazed bananas while the syrup is still tacky so it adheres.

Let the candied bananas cool at room temperature for 10–15 minutes until the glaze sets slightly. For a firmer set, place the baking sheet in the refrigerator for 10–15 minutes.

Once set, optionally drizzle any remaining cooled syrup over the bananas or reserve it for coffee/ice cream. Scatter the toasted chopped nuts over the bananas and sprinkle a few flakes of sea salt if using.

Garnish with fresh mint leaves and serve immediately as a dessert on its own, over vanilla ice cream, with pancakes, or alongside Greek yogurt.