Dried Bananas

180 min · Serves 2

Based on a recipe from Food Hero Oregon State University Cooperative Extension Service, via USDA MyPlate Kitchen

What goes in

• 1banana
• acidic fruit juice (optional)
• cinnamon (optional)

How to cook it

1. Cut the bananas into slices between 1/8 and 1/4 inch thick.
2. If desired, dip the slices in fruit juice to prevent browning and sprinkle with cinnamon or other seasonings.
3. For oven drying, set your oven to its lowest setting, ideally between 175 and 200 °F, using convection if available.
4. Place the slices in a single layer on a wire rack or baking sheet, noting that a rack dries them faster while a sheet requires flipping the slices halfway through.
5. Bake for 1 to 3 hours until the pieces are leathery and no longer sticky.
6. For dehydrator drying, arrange slices in a single layer on the racks and set the unit to 135 °F for 6 to 12 hours.
7. Allow the dried bananas to cool completely before storing them in a sealed container or bag.

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