How to make dried banana at home?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

One of the most popular and beloved tropical fruits in our country is the banana. This product has not only a sweet and pleasant taste, but also brings great benefits. It is generally accepted that such a fruit can only be eaten separately. However, in some original recipes, a banana is often fried in dough, added to sweet pies, charlotte and other dishes. In addition, fruit salads always acquire a special taste by adding this product to them.

Varieties of this tropical fruit can have different skin colors - from green and yellow to dark red. And in order to keep the taste and benefits of this fragrant product longer, bananas are very often subjected to the drying process.

Dried banana, unlike its fresh counterpart, has a richer taste. And there is nothing surprising in this. During the drying process, almost all of its moisture is removed from this fruit, while only elastic pulp, saturated with trace elements and vitamins, remains. For the same reason, dried banana has a more pronounced flavor.

It is worth noting that for this process, producers select only ripe fruits without any damage, spots, etc. The fruit is then peeledand cut across or lengthwise into small pieces. Some entrepreneurs also dry whole fruits, but in this case, the cooking process becomes much longer.

Dried bananas recipe

After the fruits are processed and chopped into small pieces, they are laid out in a single layer on a wire rack and then sent to the oven. In this case, be sure to ensure that the fruits do not touch each other.

If you decide not to buy a dried banana in the store, but to make it yourself, then the fruits cut into pieces must be placed in the oven, which is recommended to be preheated to 80 degrees. By the way, for air access, it is advisable to slightly open the cabinet door. In this state, the fruit must be kept for several hours.

In the event that you decide to make a dried banana as a whole, you need to take a large ripe fruit without damage and stains, peel it and also put it on the oven grate, which should only be heated to 50 degrees. Such drying should last from 3 to 5 hours (depending on the amount of moisture in the fruit).

During the drying process, the processed banana loses about twenty percent of moisture and decreases quite a lot in volume. At the same time, the fruits retain all their useful elements and vitamins, but calories increase much in them. Dried bananas have an energy value of up to 230 kcal, while their fresh counterparts contain onlyonly 95 kcal.

After the fruit is completely dried, it needs to be put on a dish and cooled in the air. Next, pieces of bananas or a whole fruit must be decomposed into plastic bags in small portions. In this state, the finished dried product can be stored in the refrigerator for up to one year.