I recently learned how to dehydrate bananas in the oven using five (5) simple steps. It’s a great way to use overripe bananas, and it makes for an easy snack you can toss into your bag or take with you on the go. I like to eat them by myself (like little banana chips), but they taste great when added to oatmeal, smoothies, salads, and more!
Whether you prefer them in a smoothie, baked into muffins, or just plain, bananas are one of the most versatile fruits and can be used as a natural sweetener.
Not only that, but they’re also a great source of energy and stamina. And while bananas are naturally high in potassium and vitamin B6, many people choose to dehydrate bananas because they taste better this way—and because it’s cheaper than buying dried ones at the store!
In this post, we’ll show you how easy it is to dehydrate bananas at home using an oven or food dehydrator. We will also include some tips on how to do it so that you get the best results possible with your dried fruit! Here’s how:
- Preheat the oven to 200 degrees Fahrenheit
- Peel the bananas, then slice them into thin rounds, no thicker than a quarter inch.
- Lay the banana slices in a single layer on a lined baking sheet.
- Bake the bananas for one to two hours until they are dry and leathery, with golden edges beginning to turn brown.
- Flip over the banana slices midway through the cooking time to make sure they dry evenly.
How to Dehydrate Bananas in the Oven
Preheat the oven to 200 degrees Fahrenheit.
For the best result when you want How to Dehydrate Bananas in the Oven make sure to Preheat the oven to 200 degrees Fahrenheit. Then, set the oven timer for one hour, then turn the temperature down to 150 degrees (lowest setting).
Peel the bananas, then slice them into thin rounds, no thicker than a quarter inch.
To begin with, you will need to peel your bananas. Use a sharp knife to cut the banana in half lengthwise, then peel off the skin. Now you can slice the banana into rounds or slices, coins or chunks, sticks, or any other shape you want!
Dehydrating is simple: arrange your sliced fruit on dehydrator trays and set them out in a cool area (like a garage) for several hours until they’re crispy dry.
Lay the banana slices in a single layer on a lined baking sheet.
After peeling and slicing your bananas, lay the slices in a single layer on a lined baking sheet. If you’re using parchment paper to line your baking sheet, ensure it’s large enough to accommodate all of your banana slices without overlapping them. If there are any gaps between each piece of fruit, consider using another pan that’s larger than what you need so that none of them touches each other. The same goes for the sides: if you can fit an extra piece or two at the edge of your baking sheet without overcrowding, do so by all means!
Bake the bananas for one to two hours until they are dry and leathery, with golden edges beginning to turn brown.
When the bananas are thoroughly dehydrated, they’ll be leathery and a rich golden brown with visible cracks. It is important not to overbake them—the banana slices will continue to dry as they cool. To test for doneness, cut into one of the larger slices to see if it is dry on the inside or squeeze gently with your fingers; the flesh should feel crisp like a chip or cracker. You can also use an instant-read meat thermometer inserted into a center slice of banana: when it reads at least 135 degrees F (57 C), your bananas are ready!
If you’re using this method indoors, turn off the oven and set it aside overnight so that you can enjoy these delicious treats tomorrow morning as soon as they have cooled entirely down.*
Once the slices have been on the bakin
Flip over the banana slices midway through the cooking time to make sure they dry evenly.
g sheet for about 15 minutes, turn them over, so they’re now facing up. This will ensure that they dry evenly. Then, flip them over again every 5 to 10 minutes or so. If you do this using tongs or a spatula (or another utensil), be careful not to break any slices in half as you remove them from their cooking surfaces.
Keep an eye on the bananas as they dry, and take them out of the oven when they are done. You don’t want them to burn.
Once the bananas are dehydrated and have reached the desired texture, take them out of the oven. You can typically tell when they’re done by cutting one in half and looking for a slightly translucent appearance. This will also allow you to see if there is any moisture left inside of your slices before taking them out of the oven.
If you don’t want to risk burning your banana slices by cutting into them, you can test for doneness by smelling them—if they smell like cardboard (or whatever other word you’d use for “not delicious”), then it’s probably time to take them out!
It’s important to remember that the quality of your dehydrated banana slices will depend on how thinly you slice them. If you cut them too thickly, they won’t dry properly and will be chewy rather than crispy. The best way to get perfectly dried bananas is by slicing them thinly and evenly so that each piece is uniform in size and texture. This will ensure even dehydration throughout the batch!
You can bake bananas in your oven for a healthy snack!
- A dehydrator is a device that dries out food at low temperatures with high airflow. You can use the oven in your home as a mini-dehydrator instead of buying an appliance for this purpose.
- Bananas are fruit, not vegetables! They’re also soft, sweet, and delicious—when you dehydrate them, they become crunchy little bites of heaven.
- You can use your oven to dry anything from bananas to apples. Still, it won’t produce the same results as a true dehydrator because it doesn’t have all the features in cooking appliances explicitly designed for drying food products (like temperature control). However, if you don’t want to spend money on another kitchen tool or are curious about how your oven works with other recipes besides baked goods (it’s pretty good!),