Dehydrated Bananas: Miscellany and A Quick Recipe

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Dehydrating Bananas can be a tricky bit of business. Fifteen hours at a hundred and thirty five degrees Fahrenheit dries them just fine. Only problem is, they don't taste very good. Dehydrating bananas takes away a lot of the flavor, leaving you with what becomes basically a faintly sweet, semi-spongy disk of carbon matter. 

That's why I use bananas so infrequently. I want my bananas to be delicious, dammit! If I'm going to eat a banana, I want the banana to BE the desert!

When these banana disks are mixed with raw, sticky rice, vanilla and cinnamon, and baked to crispy, crunchy perfection, the result is something that is absolutely mindblowing.

But commercial dehydrated bananas taste fine! And they're pleasantly crunchy. How do they achieve this effect with dehydrated bananas? You won't like the answer, I promise. Ready? Okay, brace yourself.
They deep fry commercial dehydrated bananas. (Health food activists the world over suffer a collective coronary.) They deep fry them in coconut oil and then dip them in sugar-water.
Okay, so obviously making dehydrated bananas takes something more than just a high temperature and patience. But surely there's a healthier way to cook them--you know, something that doesn't involve deep-fat frying.

Well, here it is: bananas cooked in their own moisture and then dehydrated for 14 hours, which gives them a crisp, snappy texture that takes well to a coating of cinnamon and sugar. A dip in a creamy peanut butter glaze is a welcome addition.

Get the recipe for Peanut Butter-Glazed Apple Wedges. 3. Roasted Sweet Potato Wedges A spritz of brown sugar and a dash of cinnamon really enhance these roasted sweet potatoes.

Have no fear citizen! The following exceptionally yummy recipe manages to taste like banana without removing all of the fruit's food value. Cut the bananas into equal-sized slices and place them over a mesh sheet (Because they're easier to peel off of mesh), after soaking them in some fresh lemon juice for about five minutes. Any citrus will work, so if you prefer, use any sort of unsweetened juice. Dehydrate them a bit slower, at about 125 Degrees Fahrenheit, for about 18 hours. Stop when they're pliable, not crunchy. (The crunch in commercial dehydrated bananas comes from deep frying, not from drying.)

Also, for a tasty treat, try treating the raw banana with coconut or cinnamon before you then dehydrate bananas. The results make me into a happy panda, and I do not say this lightly. An added benefit for treating your banana's in this fashion is that they'll add a pleasant zing if you use them in banana bread--or even if you just throw them into your next bowl of oatmeal. Or even cold cereal.

Or, you know, just eat them straight. They're super tasty. I'm not a fan of super sweet bananas, but I prefer the taste of the banana skins once they've been baked. I'm not sure why, but they're super tasty.

At any rate, you've created a healthy snack that doesn't taste like a handful of brick-chunks. Congratulations.

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