In neighborhood corner stores across Argentina, the bananita is one of those candies everyone instantly recognizes: a small, curved banana-shaped bar with an intense sweet flavor, dipped in a chocolate coating. The homemade version, known as “bananita dolca,” recreates that childhood favorite with just a handful of ingredients and no oven required.
It became especially popular in recent years through home-cooking videos, as Argentine parents shared the recipe to make at home the candy that used to come only individually wrapped in its classic colorful paper. You’ll often find it at kids’ birthday parties, in school lunchboxes, and on homemade dessert tables.
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Argentine Homemade Banana Candy
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 5 minutes
- Yield: 20 pieces
- Category: Candy
- Cuisine: Argentina
Ingredients
- 250 g of fondant or sweet modeling paste (1 store-bought package)
- 50 g of white chocolate (3 heaping tablespoons of chips)
- 10 ml of banana extract (2 teaspoons)
- to taste of yellow gel food coloring (optional)
- 200 g of semisweet or dark chocolate coating (1 1/4 cups of chips)
Instructions
- Prepare the dough, place the fondant in a bowl and knead it with your hands until soft and pliable. Melt the white chocolate in a double boiler or in short microwave bursts, then work it into the fondant, kneading until you get a smooth, even dough.
- Flavor and color it, add the banana extract and a few drops of yellow gel coloring. Knead until the color is even throughout and the banana aroma is fully incorporated.
- Shape the bananitas, pinch off small pieces of dough, about 10 g each, and shape them into small, curved banana forms. Place them on a parchment-lined tray and freeze for 20 to 30 minutes, until firm to the touch.
- Dip in chocolate, melt the semisweet chocolate in a double boiler or in short microwave bursts, stirring between each to prevent scorching. Dip each bananita into the melted chocolate using a fork, letting the excess drip off.
- Chill and serve, place the coated bananitas on parchment paper and refrigerate for about 10 minutes until the chocolate sets completely. Store in an airtight container until ready to serve.
Kitchen Tricks
- Use gel food coloring rather than liquid, since liquid coloring can loosen the fondant’s texture.
- Work quickly while shaping the bananitas, as fondant tends to dry out if left exposed to air too long.
- If the coating chocolate is too thick for dipping, add a teaspoon of neutral oil to thin it out.
- Warm the chocolate gently, without letting it boil, for a smooth, glossy coating.
Traditional variations
- Some families swap the store-bought fondant for a homemade paste made from melted marshmallows, which gives a slightly fluffier texture.
- Several homemade versions leave the base of the bananita uncoated, mimicking the paper wrapper of the original factory-made candy.
- Other recipes add a touch of cinnamon or vanilla extract to the dough to soften the sweetness.
How to Enjoy This Recipe
Bananitas dolca are served at room temperature once the chocolate has fully set. They’re often individually wrapped in colorful cellophane paper, just like the original store-bought bananitas, especially when made for kids’ birthday parties or as a treat to share.
Recommended sides
- Enjoyed on their own, as a sweet snack between meals.
- Mate or tea, as part of an afternoon snack.
- Coffee with milk, for a more complete afternoon treat.
A Bit of History
The bananita has been a classic candy in Argentine corner stores for decades, easily recognized by its curved shape and its artificial banana-and-chocolate flavor. For a long time it was only available individually wrapped from the factory, until homemade recipes recreating its flavor and texture with fondant became popular on social media, making it possible to recreate at home with accessible ingredients.
Frequently Asked Questions
It's a homemade Argentine candy inspired by the classic corner-store bananita: a small fondant bar shaped and flavored like a banana, dipped in chocolate. It's made without an oven, combining fondant, banana extract, and a chocolate coating.
Yes, some homemade recipes use melted marshmallows mixed with powdered sugar as a substitute for store-bought fondant, achieving a similar though slightly fluffier texture than the original.
Stored in an airtight container in a cool place, the bananitas keep well for 7 to 10 days. In hot weather, it's best to refrigerate them so the chocolate coating doesn't soften.
