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    You are in: Home / Recipes / Doce De Banana (Sweet Banana) Recipe
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    Doce De Banana (Sweet Banana)

    1/1 Photo of Doce De Banana (Sweet Banana)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    0 mins

    2 hrs

    Enjolinfam's Note:

    A popular dessert in Brazil. These bananas are delicious and worth the wait for them to simmer. From the cookbook "World of Cooking - The PBS Series"

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    Units: US | Metric


    1. 1
      Combine all ingredients in a saucepan.
    2. 2
      Cook slowly over low heat for 2 hours. If the syrup becomes too thick, thin with a little water.
    3. 3
      Cool for 10 minutes before serving.

    Ratings & Reviews:

    • on August 14, 2008


      it was awful. My hubby winced when he tasted it. My kids would not touch it. It never really made a nice syrupy sauce. I put it in the frdige for a few hours to see if it would improve. Yuck. Do NOT do that. Perhaps trying brown sugar instead of white? Perhaps adding real syrup instead of trying to make your own? Perhaps 3 cloves instead of 6? Something has to change. I will NOT be making this again.

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    • on July 01, 2008


      More then happy to make this wonderful dessert. Yum-OO. So easy to follow with the bananas, cinnamon sticks, (I also used a pinch of cinnamon) cloves and sugar. How could you go wrong. Really delicious and really could not be easier to put together. The syrup is so good, and thick, but not thick like caramel, but still a nice syrup that just covers the bananas and makes them so yummy. Thanks so much, Enjolinfam! Made for *ZWT4* June 2008.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Doce De Banana (Sweet Banana)

    Serving Size: 1 (298 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 305.8
    Calories from Fat 3
    Total Fat 0.4 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 3.6 mg
    Total Carbohydrate 78.8 g
    Dietary Fiber 3.2 g
    Sugars 65.4 g
    Protein 1.3 g

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