Homemade Banana Marmalade

Banana puree jellies are a strong competitor to traditional apple marmalade. They are tender, sweet, and very aromatic. The distinctive banana aroma of these treats is enticing, captivating both children and adults.

Nutritional value per serving

178.1 kcal

Proteins: 1 g
Fats: 0.4 g
Carbohydrates: 43.2 g

*Nutritional value is calculated per 100g of ingredients

Total time: 2 hours 15 minutes
Complexity:

It will work even if you're making it for the first time. Not just this dish, but your first time ever.
Number of servings: 1

This marmalade doesn't contain a single gram of sugar, so the dessert is not only delicious but also natural. It's safe to serve to diabetics and those who follow a healthy lifestyle. Here's a quick and easy banana marmalade recipe that anyone can make.

Recipe with step-by-step photos

Banana marmalade

Ingredients

Servings

Banana

3 pcs
Water

25 ml
Agar-agar

10 G

Preparation

Step 1

Pour cold water over the agar-agar.

Step 2

Stir and leave to swell for 10–15 minutes.

Step 3

Peel and slice the ripe bananas, and place them in a blender. Blend until smooth.

Step 4

Place the puree over medium heat and bring to a boil. Use a heavy-bottomed saucepan to prevent burning.

Step 5

As soon as the puree starts to boil, add the swollen agar-agar to it.

Step 6

Heat the mixture until the agar is completely dissolved, stirring constantly so that the thickener is distributed evenly.

Step 7

Pour the mixture into molds. Mashed banana has a rather unappetizing grayish tint, so you can add a few drops of yellow or any other color gel food coloring to make the marmalade more presentable.

Step 8

Place the marmalade in the refrigerator for 1.5–2 hours. It's ready!

How to choose bananas for marmalade

Many people think of bananas simply as a tropical fruit, but they're actually rich in minerals, vitamins, and fiber. While you shouldn't overindulge in them, they offer a particularly delicate and sweet flavor in desserts. The key is to choose a high-quality banana.

For marmalade, as with other dishes, choose only ripe bananas. First, pay attention to the color of the fruit. It should be a uniform, rich yellow, with no green tints. Brown spots are acceptable, indicating peak ripeness. A ripe banana has a rich, sweet aroma.

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