8 ripe bananas, not too green or too yellow (600 g)
1 1/2 cups of water (360 ml)
3 cups of sugar (540 g)
1/4 cup of lemon juice (60 ml)
8 ripe bananas, not too green or too yellow (600 g)
1 1/2 cups of water (360 ml)
3 cups of sugar (540 g)
1/4 cup of lemon juice (60 ml)
Peel the bananas and cut them into slices. Reserve
In a large pot, bring 2 liters of water to a boil
When boiling starts, add the bananas and let it simmer again
Drain and reserve
In another large pot, bring the water and sugar to a medium heat, stirring until dissolved
Cook without stirring until a thick syrup forms
Reduce heat and add the bananas and lemon juice
Gradually add more water as the syrup thickens, without stirring, until the bananas are tender and the syrup is well-cooked (approximately 2 hours)
Let it cool and serve at room temperature
If desired, store in a sealed container in the refrigerator until serving
330 calories per serving
