Ingredients :

• Very ripe bananas — The more the skin is spotted with black, the sweeter and more fragrant the banana. A barely yellow banana will result in a bland paste and a soft candy that doesn’t set. If you don’t have any on hand, you can speed things up by placing unpeeled bananas in the oven at 150°C for 20 minutes—the skin turns black and the flesh caramelizes slightly.
• Unsweetened shredded coconut — It plays two roles: binder and texture. Without it, the banana paste stays too moist and sticks to fingers unmanageably. With it, you get a bite that holds its shape and offers a pleasant light chew. Avoid the sweetened version—it’s unnecessary here and unbalances the flavors.
• Ceylon cinnamon — Half a teaspoon is enough. Its role is to amplify the natural sugar of the banana, not to turn it into Christmas cookies. Grocery store ground cinnamon, fine and greyish, doesn’t have much taste left. A freshly grated Ceylon stick is on another planet.
• Honey — Truly optional. If your bananas are ripe enough, you probably don’t need it. But for a more gourmet side or a slightly sticky surface, one tablespoon is enough. Any mild honey will do—acacia, flower, or basic multi-flower.