• Select firm, ripe Cavendish bananas.
• Peel.
• Blanch for 30 seconds in boiling syrup made up of one part water and ¾ part sugar. Brown sugar may be used.
• Cook for one minute.
• Remove from fire and let bananas soak in the syrup overnight.
• Drain bananas.
• Add ¼ part sugar to syrup and boil.
• Add bananas and cook for one minute.
• Everyday for three more days, concentrate syrup by boiling for five to seven minutes.
• Soak bananas. On the final concentration, the syrup must attain a thick consistency.
• Soak bananas in the thick syrup for a week to plump and be thoroughly impregnated with syrup.
• Drain bananas and dry. The figs when dried can be handled without sticking to the finger. 

Source: http://www.da.gov.ph