Strawberry-Banana Gummy Candy Recipe
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My friend, Jessica from Delicious Expressions, recommended the book, The Gelatin Secret. As she’s pretty savvy on all things health related, I ordered a copy. It was easily one of the best e-books I’ve read, with a nice balance of detailed information and readability.
I knew good quality gelatin and bone broth were good for you, but I had no idea how many ways your body could put them to use. And I know Sylvie isn’t just making up stuff to sell a book, because there are links to studies to back up everything she shares. Big thumbs up.
From helping with autoimmune disorders (like my Hashimoto’s Thyroiditis), to bone building, brain health and weight loss, gelatin is a great budget friendly food to help nourish my no-so-young-as-I-used-to-be self.
We’re bumping up the homemade bone broth consumption, but I figured keeping homemade gummy candy on hand would be a great way to encourage the whole family to jump on the gelatin bandwagon.
I made Sylvie’s strawberry-lemonade gummies, and they were good, but tart. Since I had very ripe bananas on hand, I decided to put them to use in the next batch and came up with this recipe for strawberry-banana gummy candy.
These treats are naturally sweetened and easy to make. You can pour them into a 9×9 glass baking dish, and then slice them into cubes for serving.
You can also have some fun with them and use candy molds or silicone baking molds to make them into different shapes, like the holiday shapes I’ve included in this post. Either way, they’re healthy and kid (and grumpy husband) friendly.
Homemade Strawberry-Banana Gummy Candy Recipe
Adapted from The Gelatin Secret – Strawberry Lemonade Gummies
Ingredients
1 banana plus enough pureed strawberries to make 2 2/3 cups pureed fruit total
4 Tablespoons raw honey
3/4 cup grass fed gelatin
Directions
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Pour strawberry-banana puree and honey into a medium sauce pot on low/medium heat. Mix well until warm. Don’t boil, as it will break down the enzymes in the raw honey.
Add gelatin slowly, sprinkling over the top of the puree and stirring with a whisk after each addition. Keep stirring until gelatin is completely dissolved.
Pour mixture into candy molds or baking dish. If you’re filling molds, it may be easier to fill them with a spoon or use a measuring cup with a pour spout.
Place in the refrigerator for 1-2 hours, until well set.
Remove from molds, or slice into cubes and remove from baking dish and serve. Store leftovers, if any, in a sealed container in the refrigerator for up to a week.
The recipe is simple enough that even teenage boys can make it without a fuss. When buying gelatin, do look for beef gelatin – grass-fed is best. Many budget grocery store gelatins are made from pig skins instead of bones, and lack the full range of nutrients of a better quality beef gelatin.
Perfect Bovine Gelatin is a product I use and recommend. Don’t get a Collagen Hydrolysate for this recipe. It’s processed so that it doesn’t gel.
PrintStrawberry-Banana Gummy Candy Recipe
Yummy strawberry banana gummy candies made with real fruit.
- Prep Time: 5 minutes
- Chill time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 30 servings 1x
- Category: snack
Ingredients
- 1 banana plus enough pureed strawberries to make 2 2/3 cups pureed fruit total
- 4 Tablespoons raw honey
- 3/4 cup grass fed gelatin
Instructions
- Pour strawberry-banana puree and honey into a medium sauce pot on low/medium heat. Mix well until warm. Don’t boil, as it will break down the enzymes in the raw honey.
- Add gelatin slowly, sprinkling over the top of the puree and stirring with a whisk after each addition. Keep stirring until gelatin is completely dissolved.
- Pour mixture into candy molds or baking dish. If you’re filling molds, it may be easier to fill them with a spoon or use a measuring cup with a pour spout.
- Place in the refrigerator for 1-2 hours, until well set.
- Remove from molds, or slice into cubes and remove from baking dish and serve. Store leftovers, if any, in a sealed container in the refrigerator for up to a week.
This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering, which was her summer job through most of high school and college.
Originally posted in 2014, last updated in 2024.