Fresh Banana Marshmallows
Hot sugar, bananas, gelatin and a stand mixer is all you need.
Banana Marshmallow Recipe from the Marshmallow Bar. This recipe is the same recipe we served at the Marshmallow Bar in the Cali Roots Redwood Lounge. With the backdrop of a beautiful Spring Monterey day, reggae music, the happiest people around, and our bamboo sticks stacked high with marshmallow … this day was definitely among my favorite of the year. Enjoy!
Glucose Syrup: make this before you start the marshmallows.
- 1 cup of water
- 2 2/3 cups sugar
- 1/2 tsp cream of tartar
Place these ingredients in a 4-quart heavy pot. Stir gently to combine. Bring to boil over medium-high heat, then cover for 2 minutes to wash away sugar crystals from the sides. Uncover and continue cooking until the temperature reaches 240°. Careful not to stir or disturb the mixture while it’s cooking.
Once the mixture reaches 240°, remove from heat and let cool for 15 minutes. Carefully pour this into a clean jar to store, or use right from the pot.
Bloom (in the bowl of your mixer)
- 3 bananas (or 1/2 cup fresh fruit pureed)
- 1 1/2 teaspoons of vanilla extract (optional)
- 3 tablespoons of unflavored gelatin
Sugar Syrup (in a medium-sized pot)
- 3/4 cup of water
- 1 1/4 cup glucose syrup
- 1 1/2 cup cane sugar
- pinch of salt
Directions - Let's Go!
Prepare a pan or mold for your mallows. Gently oil a pan (I prefer coconut oil). A square or rectangle pan is best here. I use a 9x13, or an 11x15 for thinner squares.
Add the bloom ingredients to the bowl of your stand mixer. Gently mix until there are no gelatin lumps.
Add the sugar syrup ingredients to a medium-sized pot. Bring the mixture to boil over medium-high heat. Cover with a lid for 2 minutes, remove lid and continue to cook until mixture reaches 250°.
Turn mixer on low, carefully pour the sugar syrup into the mixing bowl in a steady stream.
Slowly turn the mixer to high and beat for 10 minutes. The splash guard, or a clean towel to cover the bowl helps here.
It’s done when the batter turns white, thick, and glossy — Almost always 10 minutes exactly.
Using a spatula, pour the mallow into the prepared pan. Smooth the surface. Let sit uncovered for 3-4 hours. Or don’t — sometimes you can’t wait for marshmallow to set all the way!
When the marshmallow is ready to cut, sprinkle powdered sugar over the top of the mallow & on the knife.
Slice into squares, rectangles, or use a cookie cutter for simple shapes like circles or hearts.
If they make it into a storage container, dust all sides in powdered sugar & keep in a sealed container.