Sweet and syrupy, Banana Compote (doce de banana) brings together ripe plantain rounds, brown sugar, cinnamon, and cloves, slowly cooked in syrup and served with vanilla ice cream.
Traditional Brazilian banana compote (doce de banana) uses very ripe plantains instead of regular bananas to keep the fruit slices intact during slow cooking. Brown sugar creates a caramel-colored syrup, and cinnamon, cloves, and citrus add flavor. Serve the tender slices with vanilla ice cream or over pancakes and waffles. Other Brazilian banana desserts include Fried Bananas, Banana Upside-Down Cake, and Crustless Banana Meringue Pie.
Quick Look: Banana Compote
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 1 hour
- ⏲️ Total Time: 1 hour 10 minutes
- 🍽️ Yield: 3 cups
- 🍌 Flavor Profile: Sweet, caramel-like, lightly spiced, with a touch of citrus
- 🥄 Texture: Tender plantain slices in syrup
- 👌 Difficulty: Easy
- 🍨 Best For: Dessert, ice cream, pancakes, and waffles
- 🍳 Cooking Method: Uncovered stovetop cooking over medium-low heat
- 🍌 Key Ingredients: Very ripe plantains, light brown sugar, cinnamon, cloves, and lime or lemon juice
- Why This Recipe Works: Very ripe plantains hold their shape better than regular bananas during slow cooking, and brown sugar gives the syrup a deeper sweetness and caramel color. The plantain slices become tender without falling apart.
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Jump to:
- Quick Look: Banana Compote
- What Is Banana Compote (Doce de Banana)?
- Chef's Notes from Valentina
- Ingredients
- Substitutions And Additions
- How to Make Banana Compote
- Expert Tips for Banana Compote
- FAQ About Banana Compote
- What to Serve with Banana Compote
- More Sweet Banana Treats
- Easy Banana Compote (Doce de Banana)
- Storage and Reheating
What Is Banana Compote (Doce de Banana)?
Banana compote consists of banana or plantain slices cooked in sweet syrup until tender. In Brazil, people call it doce de banana or compota de banana. In Spanish-speaking countries, you'll find similar desserts called compota de plátano.
I grew up in Brazil enjoying many kinds of fruit preserves, from guava and pineapple to cashew fruit and green papaya. Banana compote was always one of my favorites.
Brazilian versions vary in color and texture. Some turn a deep mahogany color, and others remain golden brown. The fruit can also hold its shape or soften into a thicker mixture.
I prefer very ripe plantains because they hold together better than regular bananas during cooking. They become tender without falling apart, with a sweet, lightly spiced syrup.
Ingredients
- Very ripe plantains – 4, peeled and sliced crosswise into thick rounds. Choose plantains with mostly black skins for a sweeter flavor and tender texture.
- Light brown sugar – 8.2 oz. Gives the syrup a caramel color and rich sweetness. It also adds more depth of flavor than white granulated sugar.
- Water – 13.5 fl oz. Helps the plantains cook evenly and keeps them tender. It combines with the brown sugar to make a sweet syrup.
- Ground cinnamon – ¼ teaspoon. Provides a mild, sweet spice flavor that complements the ripe plantains.
- Whole cloves – 6. Add a warm, slightly sweet flavor with a hint of peppery spice. Remove them before serving.
- Lime or lemon juice – Juice of ½ fruit. Adds a fresh, tangy contrast to the sweet syrup and ripe plantains.
How to Make Banana Compote
- Prepare the plantains: Peel 4 very ripe plantains, remove the stringy fibers, and slice them crosswise into thick rounds.
- Combine the ingredients: Place the sliced plantains, light brown sugar, water, cinnamon, cloves, and lime or lemon juice in a large, heavy-bottomed aluminum pot over medium-low heat. Gently shake the pot to mix the ingredients.
- Cook the compote: Cook uncovered over medium-low heat for approximately 1 hour, until the plantain slices turn brown and soft.
- Cool and store: Let the compote cool completely before transferring it to a sterilized, dry glass jar with a tight-fitting lid. Remove the cloves, seal the jar, and refrigerate.
- Serve: Enjoy the compote on its own, with a splash of heavy whipping cream, or with toast. You can also spoon it over ice cream, pancakes, or waffles.
FAQ About Banana Compote
Banana compote contains pieces of fruit cooked in syrup, whereas banana jam typically has a softer, more spreadable consistency. This Brazilian version uses ripe plantains to keep the slices intact.
Let the syrup simmer uncovered a little longer if it remains too thin after the plantains become tender. Remove the fruit first to prevent it from breaking apart, then return it to the syrup once thickened.
No. A heavy-bottomed aluminum pot works well for this recipe. Copper distributes heat evenly, but there's no evidence that it produces the traditional mahogany color. If using a copper pot, choose one lined with stainless steel or tin because the citrus juice can react with unlined copper.
Yes. You can reduce the brown sugar for a less sweet compote, but keep in mind that sugar also contributes to the syrup's thickness and helps the fruit retain its shape. Using less may leave the plantains softer and the syrup thinner. Start with a modest reduction rather than cutting the sugar in half, and keep the compote refrigerated.
What to Serve with Banana Compote
- Vanilla Ice Cream: Serve the tender plantains and syrup with vanilla ice cream for a sweet, creamy dessert.
- Pancakes: Spoon the compote over Oat Flour Pancakes with some of the brown sugar syrup.
- French Toast: Pair the compote with Homemade French Toast for a cinnamon-spiced breakfast.
- Waffles: Top warm waffles with tender banana compote and caramel-colored syrup for a sweet breakfast treat.
- Toast: Spread some softened fruit over crisp toast and drizzle with syrup.
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Easy Banana Compote (Doce de Banana)
Ingredients
- 4 very ripe plantains – peeled, with the stringy fibers removed, and sliced crosswise into ¾-inch-thick rounds
- 8.2 ounces light brown sugar
- 13.5 fl oz water
- ¼ teaspoon ground cinnamon
- 6 whole cloves
- juice of ½ lime or lemon
Instructions
- Prepare the plantains: Peel 4 very ripe plantains, remove the stringy fibers, and slice them crosswise into thick rounds.
- Combine the ingredients: Place the sliced plantains, light brown sugar, water, cinnamon, cloves, and lime or lemon juice in a large, heavy-bottomed aluminum pot over medium-low heat. Gently shake the pot to mix the ingredients.
- Cook the compote: Cook uncovered over medium-low heat for approximately 1 hour, until the plantain slices turn brown and soft.
- Cool and store: Let the compote cool completely before transferring it to a sterilized, dry glass jar with a tight-fitting lid. Remove the cloves, seal the jar, and refrigerate.
- Serve: Enjoy the compote on its own, with a splash of heavy whipping cream, or with toast. You can also spoon it over ice cream, pancakes, or waffles.
Recipe Notes
Storage and Reheating
Refrigerate: Transfer the compote to a sterilized, airtight glass jar and refrigerate within 2 hours of cooking. Keep at 40°F (4°C) or below and consume within 3–4 days. Freeze: Store the cooled compote in airtight, freezer-safe containers for longer storage. The plantain slices may soften after thawing and lose some of their texture. Reheat: Serve the compote chilled or gently reheat individual portions on the stovetop until thoroughly hot, reaching 165°F (74°C).Nutrition
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This is a very easy recipe with great results. The bananas cook down into a smooth, naturally sweet compote that works well on its own or as a topping for other desserts.