How to make your own dehydrated bananas Dehydrating any type of fruit and especially dehydrated bananas can be a very difficult task. Do you really want your oven on for 15 hours at 130 degrees Fahrenheit can dry them out nicely, but they just don't taste very good Unfortunately when you dehydrate bananas they lose a lot of their flavor, and often you are left with a slightly sweet and spongy disc of fruit? But those bananas that have been commercially dehydrated are wonderfully crunchy and taste great. However, the way bananas are produced is not good for those who are extremely conscious of what they eat as they go. Fried. What happens is that the banana slices are fried in coconut oil and then soaked in sugar water to give them that shimmering shine. So, as you can see, to produce dehydrated bananas it is not enough to use high temperatures and a lot of patience and certainly there is a much healthier way to cook them that does not involve the use of fat. Hopefully the recipe below produces the ideal dehydrated banana without taking away the flavor and nutrients from the fruit. First cut the bananas into slices of equal size and place them on a sheet of tenderloin. Now soak them in fresh lemon juice for about 5 minutes (though any citrus juice will do if you want to use any unsweetened juice you like). To dehydrate them, place them in a 125-degree Fahrenheit oven for 18 hours and remove them from the oven as soon as they are malleable and not crunchy. Remember that the ones you buy in stores that are crispy are dehydrated by frying them instead of drying them. Now that you've dehydrated your bananas, why not try using them in an alternative way, such as adding them to your banana bread to add a nice spicy flavor to your recipe. Or why not just throw them into your next bowl of porridge or oatmeal in the morning to add a nice crunch and natural sweetness, why not add some honey too. But as you can see, making a sweet alternative healthy snack for yourself is simple and won't taste like brick chips.
- Calories: 89
- Water: 75%
- Protein: 1.1 grams
- Carbs: 22.8 grams
- Sugar: 12.2 grams
- Fiber: 2.6 grams
- Fat: 0.3 grams
- A high percentage of the starch in unripe bananas is resistant starch, which passes through the intestines undigested. In the large intestine, this starch is fermented by bacteria to form butyrate, a short-chain fatty acid that appears to have beneficial effects on gut health (4 Source). Bananas are also a good source of other types of fiber, such as pectin. Some banana pectin is water soluble. As bananas ripen, the proportion of water-soluble pectin increases, which is one of the main reasons why bananas become soft as they age (5).
- Bananas are a good source of potassium. A diet high in potassium can lower blood pressure in people with elevated levels and benefits heart health (6Trusted Source).
- Vitamin B6. Bananas are high in vitamin B6. One medium-sized banana can provide up to 33% of the Daily Value (DV) of this vitamin.
- Vitamin C. Like most fruit, bananas are a good source of vitamin C.
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