Banana Marshmallows

I had a few very ripe bananas sitting on my counter, and while banana bread would have been the obvious choice, I felt like trying something different.

I had seen that viral apple marshmallow recipe one too many times, and it got me wondering: could the same idea work with bananas? And more importantly, could the taste and texture somehow come close to those classic Haribo banana candies?

Well... not quite. 😅

Not because they tasted bad or because the texture didn't work. They actually turned out light, fluffy and pleasantly banana-y. They just weren't what I had imagined in my head. If you're expecting that distinctive candy-banana flavour and chewy Haribo texture, this isn't it.

Once I stopped comparing them to the banana candies I had been hoping to recreate, though, I appreciated them for what they are: a fun, fruit-based alternative to traditional marshmallows, made with just a handful of ingredients and a great way to use up bananas that are getting a little too ripe.

And sometimes, that's the fun of experimenting in the kitchen. You don't always end up where you thought you were going, but you might still discover something worth making again.

Ingredients

• 4 ripe bananas

• 14 g powdered gelatin

• 70 mL water

• 1 tsp lemon juice

Instructions

1. Bloom the gelatin.
Sprinkle the powdered gelatin over the water, mix and let it sit for about 5 minutes. There is no need to heat it separately.

2. Cook the bananas.
Peel the bananas and place them in a saucepan with the lemon juice. Cook gently, stirring occasionally, until the bananas are very soft and have broken down into a purée.

3. Blend until smooth.
Blend the cooked bananas until you have a completely smooth purée.

4. Add the gelatin.
While the banana purée is still hot, add the bloomed gelatin mixture. Stir well until the gelatin has completely dissolved into the hot purée.

5. Whip, whip, whip!
Transfer the mixture to a mixing bowl and beat with an electric mixer for about 15–20 minutes.

Don't rely on the clock alone, though. The exact whipping time will depend on your mixer, so the texture is your best guide.

The mixture should significantly increase in volume and become much lighter, paler and fluffier. When you lift the beaters, it should form peaks, similar to an italian meringue. That's your sign that it's ready.

6. Pour and chill.
Pour the whipped mixture into a lined dish or silicone mould and gently smooth the top.

7. Let it set.
Refrigerate for several hours, preferably overnight, to give the marshmallows enough time to fully set. I left mine in the fridge overnight before removing them from the mould.

Once fully set, remove from the mould and cut into squares or your preferred shapes.

Storage

Store the banana marshmallows in an airtight container in the refrigerator for up to 3–4 days.

Because these are made with fresh fruit and don't contain the high amount of sugar found in traditional marshmallows, they should be kept refrigerated rather than stored at room temperature.

For the best texture and flavour, enjoy them within the first few days.

A Little Expectation Check

These don't taste or feel like Haribo banana candies, and they're not exactly the same as traditional marshmallows either.

Think of them as their own thing: soft, airy, fruity banana bites with a marshmallow-like texture.

They may not have been the banana candy experiment I had imagined, but they turned out to be a pretty fun way to give those overripe bananas a completely different life than yet another banana bread.