DEHYDRATED BANANA

Ideal for snacks, baking, cakes and granola.
     
Water content: 74%
1kg prepared fresh = approximately 260g dried
    
Ingredients:
Bananas (large, firm, ripe fruit with small brown spots on the peel)
Lemon juice
    
Prepare fruit.
Peel bananas and discard peels. Cut lengthwise into long strips or cut into rounds, 5mm (1/4 inch) thick. Weigh prepared fruit.
    
Dip fruit.
Place prepared banana into a bowl of acidified water (20% lemon juice, 80% water) and stir gently to cover fruit and prevent oxidisation.
     
Dry fruit.
Dry on fruit setting until pliable, around 15 hours. Cool fruit and check weight (to confirm water content) and check there is no moisture present.
    
TIPS:
  • An egg slicer is ideal when drying lots of bananas!
  • Grind the dehydrated banana into powder, add vanilla and ground cinnamon and dehydrate for a further 1 hour. Banana powder is delicious added to yoghurt and baking.
     
FLAVOUR IDEAS
Add extra flavour to the prepared fruit by adding one or more of the following:
  • Ginger
  • Honey
  • Lemon
  • Lime
  • Maple Syrup
  • Orange
  • Rum
  • Vanilla
     
SERVING IDEAS
  • Dried banana with dates on porridge
  • Banana with honey and sesame seeds
  • Banana with macadamia and rum
  • Banana with pecans on porridge
  • Blueberries
  • Brown sugar
  • Butter
  • Caramel
  • Chocolate
  • Coconut
  • Cream
  • Macadamia
  • Mango
  • Papaya
  • Pineapple
  • Walnuts

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Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.