I’m excited to have a tropical homesteader visiting the blog today– Kris Bordessa of Attainable Sustainable. I’ll have to give this idea a whirl with my store-bought bananas, since growing them on our Wyoming homestead is pretty much out. 😉
Here on the Island of Hawaii, we’re fortunate to be able to grow our own bananas.
I know, right??
But no matter how many bananas my guys can Hoover, it’s still difficult to work our way through a 50-pound bunch* before they get overripe. None of us really care for crunchy banana chips, so I started making this chewy version. We love ’em. In fact, when my son was away at college, they were the one thing he always asked us to send.
I’m delighted to share my technique for dehydrating bananas with you all today. This method yields tangy, chewy bananas–our favorite!
*What you likely call a “bunch” of bananas is what we refer to as a “hand.” A bunch is the entire stem of bananas that grows on one plant.
How to Dehydrate Bananas
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- 2 hands of bananas
- 1/2 cup freshly squeezed lemon juice
- A dehydrator (any model will work, but this one is considered the Cadillac of dehydrators!)
Depending on the size of your dehydrator, the amount you can dry will vary. Double (or triple) the ingredients as necessary. (I can fit six or seven hands of bananas in my 9-tray Excalibur dehydrator, so I use about a cup and a half of lemon juice.)
Get started by pouring the lemon juice into a shallow casserole pan. Peel all of the bananas and put them in a big bowl. Using a serrated knife, slice bananas lengthwise. (I find it works well to slice each banana into five equal pieces, but you should aim for an 1/8″ thickness or so.) Place slices into the lemon juice as you work. This prevents them from turning that unappetizing shade of brown.
Once you’re done slicing, or as the lemon juice container threatens to overflow with sliced bananas, fill your dehydrator trays, placing the bananas close together but not touching.
Turn the dehydrator on to 135 degrees and go about your day. Check the bananas after about six hours; it typically takes mine six to eight hours, but this varies depending upon the thickness of the banana slices.
A perfectly dehydrated banana slice is leathery and dry, but might be slightly sticky to the touch. If the bananas tear easily as you remove them from the tray, they’re probably not quite done. Slices that feel at all “fleshy” or soft should go back in for awhile longer. Store in an airtight container.
Enjoy your dehydrated bananas whenever you need a healthy snack on the go!
Kris Bordessa swapped prolific crops like tomatoes and zucchini for papaya, pineapple, and bananas when she moved to the Island of Hawaii with her family in 2005. When she’s not wrangling chickens or fighting pickleworms, she writes about self-reliant living at Attainable Sustainable. You can follow her on Facebook, Pinterest, or Twitter, too. All photos by Evan Bordessa.