dried, chewy bananas
Recipe type: healthy snack
Allow dry time to range from 6 to 12 hours. My medium-sized bananas usually take about 6 or 7.
  • ripe bananas (not too mushy or they won't stay on your drying racks)
  • drying racks (cooling racks for baked goods are what I use)
  • baking sheets (9½ x 13½-inch sheets)
  1. Peel bananas then cut bananas lengthwise. Then cut each length into two lengths. You will have four long banana pieces. Cut these width-wise into thirds or fourths (depending on size and if your bananas are starting to break on the curves). You will have 12-16 pieces per whole banana.
  2. Place pieces in single layer without touching onto drying racks with sheet pan underneath. (There might be some stickiness when drying and the pan helps prevent getting it on your oven rack.)
  3. Set oven to lowest temperature (mine is 170 degrees F) and place banana-filled racks inside.*
  4. To ensure good air circulation for drying, I keep my oven door cracked with an oven mitt. Allow bananas to bake for 6-12 hours (Again, depends on banana thickness, desired chewiness, and your temperature. See my notes above for 8 hour drying. Check sooner to find what you like.) I checked on these every couple of hours, turning them halfway to unstick them from the drying rack. I find putting them on the skin side of the flesh (not the cut side), they seem to stick less. You may also use a quick spray of non-stick cooking spray on the racks before placing bananas on them.
  5. Allow to cool completely before eating. These keep for months, that is, if you hide some away in the dark corners of your cupboards and forget about them. UPDATE: I've done a little more research on drying. This information is cobbled together from many sources, and I haven't tried it yet. To decrease any energy consumption involving drying, try drying outside. Fashion a rectangular frame (an old wooden window frame is fine), stretch with thin mesh netting, place bananas on mesh, and cover with mesh to keep insects from taste-testing. You need to turn the bananas 2 to 3 times a day. Drying will be complete in 3 to 6 days.
For yield, see calculations in post above recipe.

* Alternatively, you could use a food dehydrator to do the drying. The Excalibur is supposed to be the Cadillac of dehydrators. If I had space, I'd probably have one. A toaster oven might also be useful here, but you won't have enough space to dry a large amount.
Recipe by story of a kitchen at https://www.storyofakitchen.com/healthy-snacks/dried-bananas/