Dried Bananas
Looking for a healthy, crunchy snack? This recipe is super simple and can be made in bulk in advance.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/2 banana
61
Calories
1g
Protein
14g
Carbs
0g
Fat
1g
Fiber
10g
Sugar
0mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
banana
1
acidic fruit juice (lemon, lime, orange, pineapple) to reduce browning
optional
cinnamon or other flavorings
optional
Instructions
- 1
Wash hands with soap and water.
- 2
Slice bananas into 1/8 to 1/4-inch slices.
- 3
(Optional) Dip banana slices into fruit juice to reduce browning. Sprinkle with cinnamon or other flavorings if desired.
- 4
Dry until pieces bend like thick leather and no longer feel sticky.
- 5
Oven Instructions: Set oven to lowest temperature possible (175 to 200 °F). Use convection bake if available. Arrange banana slices in a single layer on a wire rack or baking sheet. A wire rack will help the banana dry faster. A baking sheet takes longer and pieces need to be turned part way through drying. Drying takes 1 to 3 hours.
- 6
Dehydrator Instructions: Arrange banana slices in a single layer on dehydrator racks. Set dehydrator to 135 °F. Drying takes 6 to 12 hours.
Source: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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