Dehydrating is a method of preserving fruit and vegetables that has been used for centuries. Removing the moisture from the food slows down the growth of bacteria, mould and yeasts that cause food to spoil. Dehydrated bananas are a great snack, they are low in calories and high in potassium, vitamin C and fibre. They have a sweet, chewy consistency that makes them perfect for adding to baked goods, smoothies and trail mix. Here’s how to dehydrate bananas at home:

Choose the right bananas
Choose ripe, but not overly ripe bananas. The ideal bananas for dehydration are firm, slightly yellow and have a minimal number of brown spots. Overripe bananas will turn mushy and brown during the dehydration process. If you choose bananas that are too green, they will not dry properly and will taste starchy.

Prepare the bananas
Peel the bananas and slice them into evenly sized pieces, about 1/4 inch thick. You can cut them lengthwise or crosswise. If you want to prevent browning, you can dip the slices in lemon juice or lemon water before dehydrating them.

Dehydrating options
There are several ways to dehydrate bananas, but the most common are using a dehydrator or an oven. A dehydrator is the most efficient option, as it circulates air around the bananas to make sure they dry evenly. If you don’t have a dehydrator, an oven can be used, but it takes longer and might not dry the bananas as evenly.

Using a Dehydrator
Place the banana slices in a single layer on the dehydrator trays, making sure they do not touch each other. Set the temperature to 135°F to 140°F (57°C – 60°C) and let the bananas dry for 6 to 12 hours. The actual drying time will depend on the thickness of the slices and the humidity in the room. After a few hours, check the bananas for dryness, they should be pliable, but not tacky, and brownish in colour.

Using an Oven
Preheat the oven to the lowest temperature, around 140°F (60°C). Place the banana slices on a baking sheet lined with parchment paper or a silicone mat. Make sure the slices do not touch each other on the sheet. Prop the oven door open with a wooden spoon (to let the moisture escape) and bake the bananas for 6 to 10 hours. Turn the slices over every two hours to make sure they dry evenly. As with the dehydrator, the actual drying time will depend on the thickness of the slices and the humidity in the room.

Storage
Once the bananas are fully dehydrated, let them cool to room temperature. Store them in an airtight container or a resealable plastic bag at room temperature for up to a month. Properly stored dehydrated bananas do not require refrigeration.

Dehydrated bananas are a great addition to granola bars or trail mix. They can be rehydrated in hot water and used in baked goods, such as banana bread. They can also be blended into a powder and used as a natural sweetener in smoothies or as a sprinkle on top of oatmeal or yogurt.

Dehydrating bananas is an easy and fun way to preserve this delicious fruit. With a dehydrator or an oven, a few ripe bananas and a little bit of patience, you can make your own healthy, homemade banana chips.

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