1 . Stage
2 . Stage
Wash the bananas, break them into pieces, and purée them in any way you can. I used a blender. Line a baking tray with parchment and place the mixture in a 0.5 cm thick rectangle.
3 . Stage
Bake at t = 160 for 40 to 60 minutes. I don't give exact times, as much depends on your oven. The layer is ready when it is no longer sticky to the touch. Here is another FEATURE. If you want dense candies that look like marshmallows, then bake as I've already written. If you prefer a more delicate, soufflé-like consistency, put a tray of water under the baking tray. After the surface tells you it's ready, remove the tray with the water and let stand 3-4 minutes more. Remove, flip, and immediately remove the parchment. It comes off beautifully. Brush the surface with confit.
4 . Stage
Fold in several layers. We get a long rectangle. Then smear confit all over the length and fold in half. Leave until completely cooled.
5 . Stage
Slice. Decorate as you wish. Slice.