Banana drying is a surprisingly simple and versatile process. You can prepare a wide variety of healthy snacks with any heat source you have available, for example you can get sticky or crunchy, healthy or slightly fatty banana chips, or you can cut fruit into wedges; alternatively you can create “banana sheets” with a leather-like texture. It is practically impossible to get tired of the taste of bananas, but just in case you do, in this article you will also find some tips to give them a sweet or spicy aroma.
Ingrediants
- Bananas (better if perfectly ripe with a few brown marks on the skin, but without large spots or bruises).
- Lemon juice or other acidic juice (optional).
- Salt, nutmeg, or cinnamon (optional).
Steps
Method 1 of 5: Baked Chips or Wedges
Step 1. Preheat the oven to the lowest possible temperature
It is usually between 50 ° C and 90 ° C.
A higher temperature could burn the fruit on the outside without drying it inside
Step 2. Peel and slice the bananas
To create "chips" cut each banana into 6 mm thick slices. If you prefer to make wedges, cut the fruit lengthwise and then shorten each piece as much as you like.
- Note: cloves need at least 12 hours to dehydrate! Start preparing them in the morning so you don't run the risk of where to wait late into the night with the fire going. The sliced version is much faster.
- If you want really crunchy bananas, slice them into 3mm thick slices. This is much easier if you use a mandolin.
- If the fruit is soft and difficult to cut, place it in the refrigerator for 5-10 minutes before slicing.
- You may not even need a knife to make wedges! Insert your fingers inside the final end of the peeled banana and this will open into three parts. It doesn't matter if the fruit breaks during the process, because you will have to cut it anyway.
- If you plan to dehydrate a lot of bananas, soak them in lemon juice for several minutes before slicing them to save time for the preparation phase. However, know that in this way they will be more humid and cooking times will expand.
Step 3. Dip the slices in lemon juice
In this way you will enrich the preparation both in terms of vitamins and flavor, even if the main purpose of this step is to prevent the fruit from blackening.
- If the fact that the bananas are dark isn't a problem, skip this step.
- You can also brush the juice on both sides of the fruit slices.
- You can substitute lemon juice for pineapple, lime, or any other sour fruit. You can even use vitamin C tablets dissolved in water.
- If you don't like the taste of pure juice, you can dilute it with water keeping a ratio of 1: 4 and letting the fruit soak for 3-5 minutes.
Step 4. Arrange the bananas on a wire rack
This elevated platform allows you to expose the entire surface of the fruit to hot air while allowing moisture to drip. Also place a pan under the grill to catch the liquids.
- Bananas should be arranged in a single layer and not overlapping each other. If the wedges touch slightly, that's not a problem.
- If you don't have a metal grill, cover a baking sheet with wax paper or grease it with seed oil. This method is less effective in terms of removing moisture and could extend cooking times by many hours (especially for the wedges). You can counterbalance this inconvenience by leaving the oven door ajar so that moisture can escape.
- An electric fan placed near the oven door helps keep the air recirculating.
Step 5. If desired, add other flavors
You can sprinkle the fruit with sea or whole salt to increase flavor and make dehydrated bananas a great snack.
Step 6. Place the fruit in the preheated oven
Insert the grid on the central shelf and be careful that no slices fall between the meshes.
If you are using a metal grill, first put the pan on the bottom of the oven (to catch the dripping juices) and then add the grill itself
Step 7. Cook the fruit for as long as necessary for it to become crunchy, according to your taste
If you have cut the bananas into slices like "chips" then it will take 1-3 hours; for the wedges, 6-12 hours. The longer the cooking time, the crispier the bananas will be.
- Halfway through the dehydration process, turn the slices over. This way all sides will dry completely and evenly (very important if you have arranged the slices on the baking sheet).
- As they cool, bananas become even more crunchy, so take them out of the oven when they are still slightly fluffier than expected.
Step 8. Let the fruit cool completely above the metal rack
It won't be completely dry or crunchy until it reaches room temperature.
If you don't have a metal grill, you can use a dish drainer to chill the fruit. In the worst case, use a regular plate
Step 9. Store the dried bananas in an airtight container
If they are completely dry, they will keep for months.
Method 2 of 5: Chewy Chips or Cubes with the Dryer
Step 1. Prepare the bananas
The initial stages of this method are similar to those of the previous one. However, you will need to pay attention to the size of the fruit pieces.
- Peel the bananas and slice them into 6 mm thick slices, if you want very dry "chips", with a consistency similar to that of leather. If, on the other hand, you prefer them crunchy, slice them at 1.5-3 mm.
- To get crunchy chips, it will take 24 hours, while to get dehydrated and hard bananas it will take 12 hours. Organize yourself with these times in mind.
- Slices thinner than 6mm tend to stick together when placed in a jar.
- Dip the fruit in lemon juice to prevent it from blackening. This is an optional step.
Step 2. Add more flavorings if you like
You can grate nutmeg over the fruit or leave it natural to enjoy all the sweetness.
Step 3. Grease the dryer grid with a little seed oil
This is not mandatory, but it prevents bananas from sticking to the surface. To be on the safe side, you can also grease the fruit.
Step 4. Arrange the slices on the dryer grid
They should form a single layer, no piece should overlap the others. If they come into contact lightly, that's not a problem, as the slices tend to wrinkle during cooking.
Step 5. Set the appliance to 57 ° C
To get very hard slices, you will need to set the cooking time between 6 and 12 hours. If you want crunchy bananas like fries instead, then it will take a full day.
- If your dryer model has specific instructions for dehydrating bananas, stick to them.
- Check the cooking every 2-4 hours and turn the grill over to make sure the fruit dehydrates evenly.
- If you have decided not to use lemon juice, a caramelized color is a sign that the bananas are almost ready. If not, just take a sample slice and taste it once it has cooled.
- If you have left the pieces of fruit in the dryer for too long and you don't like the extra-hard texture they have reached, continue drying them to turn them into chips. This trick doesn't work for very thick banana pieces.
Step 6. Wait for the fruit to cool to room temperature before eating it
If you decide to store it in an airtight container, know that it will keep for months.
Method 3 of 5: Dried Sheets
Step 1. Peel the bananas
You can leave them whole or cut them in half lengthwise.
Step 2. Place whole bananas between two sheets of parchment paper
Each fruit must be spaced from the others by 7.5 cm.
Step 3. With a heavy cutting board, mash the bananas
Apply steady pressure to purée them.
- If you prefer, use a rolling pin.
- Your goal is to get a 3mm thick “banana sheet”. If you don't want to waste time measuring it, just mash the fruit as much as you can.
Step 4. Transfer the baking paper containing the bananas to the dryer shelf
Remove the top layer of paper before starting the dehydration process.
Step 5. Set the appliance at 57 ° C for 7 hours
Check the fruit after 4 and 6 hours to check for cooking.
- Once ready, the banana sheet should look like leather, but it doesn't have to be sticky.
- If the bottom is still moist, you can turn the fruit halfway through cooking.
Step 6. Wait until the bananas are cold and slice them into strips
These can be rolled up and stored in an airtight jar for several months.
Method 4 of 5: With the Microwave
Step 1. Peel and slice the bananas
Try to cut washers 6mm thick or less. Larger slices cook with greater difficulty, but those that are too thin are likely to burn.
Step 2. Grease a microwave safe dish
You can use a generous amount of aromatic oil such as coconut or extra virgin olive oil. Place the banana slices on the plate keeping them well spaced.
Step 3. Cook on full power for about a minute
The bananas should become soft and release their moisture.
Step 4. Turn each slice
At this point you can also flavor them with a little sea salt to increase their flavor, or with nutmeg or cinnamon to enhance their sweetness.
Step 5. Continue to microwave them for 30 second sessions
Depending on the model of appliance available to you, it may take 2 minutes in total.
Step 6. Serve the bananas immediately
Unlike other cooking methods, in this case the fruit should be eaten immediately because it will only keep for one day.
Method 5 of 5: Sun drying
Step 1. Check the weather forecast
To dry the fruit in the sun with good results, you will need at least 2 sunny days without clouds, with a low humidity percentage and an average temperature of 32 ° C. In theory it would take at least 7 days to complete the process, especially if temperatures are below 38 ° C.
Step 2. Build or buy a drying panel
All you need is a rectangular wooden frame inside which a metal mesh for food use is stretched.
You can use stainless steel or plastic nets. Do not rely on aluminum, fiberglass or fencing nets (unless the fiberglass has been certified for food use)
Step 3. Prepare the bananas
Since you will have a much lower temperature than that generated by the oven or dryer, you will have to slice them very finely.
- Peel the fruit and slice it into 3 mm thick slices and no more than 6 mm thick.
- If you want to prevent them from blackening, dip them in lemon juice.
Step 4. Add some flavorings
Powdered cinnamon will make them particularly sweet and flavorful.
Step 5. Place the banana chips on the drying panel net
Arrange them in a single layer and make sure they don't overlap. If they touch, it's not a problem, as they will curl a bit during the process.
Step 6. Cover the fruit with a very dense net to protect it from insects
This will also prevent dust from settling on the bananas.
Step 7. Place the panels in direct sunlight away from car exhausts and out of reach of animals
Raise the panels several centimeters above the ground (e.g. above concrete blocks).
- The roof is also an excellent solution because it is well exposed to the sun and at the same time away from sources of environmental pollution.
- A concrete driveway reflects heat from below, so bananas dehydrate faster.
Step 8. During the night, bring the looms indoors
Even though nights are relatively warm in the area you live in, dew can leave bananas damp. Repair them inside when the sun goes down.
Step 9. Once half dried, flip the banana slices
The timing does not have to be precise, from the second day onwards you can proceed with this operation.
Step 10. Continue drying the fruit for 7 days
Check her daily to see if she is ready to eat.
If you are unsure, cut a small piece and bite it to check the moisture content
Step 11. Store the bananas in an airtight container
If they are completely dry, they will last for months.
