How to cook sun-dried bananas at home

How to cook sun-dried bananas at home

When looking for healthy sweets, you can pay attention to dried fruits and candied fruits. Such products are valued for their large amount of vitamins and minerals. Their calorie content is much lower than that of sweets. One of the uncommon snacks is sun-dried bananas. They can be used as a stand-alone dish or mixed with various additives. Sun-dried fruits have a pleasant texture, delicate aroma and natural sweetness. They last for a long time, do not take up much space, and are great for food on the road, at the gym or at work.

The specifics of drying at home

Drying helps remove excess moisture from the fruit, which increases its shelf life. In addition, in the fruits prepared in this way, the concentration of nutrients increases, which means their nutritional value and digestibility.

The drying process takes place at a temperature not exceeding 40 degrees, this ensures a decrease in moisture in the product. At the same time, enzymes are activated and give a special taste and aroma to fruits, making their consistency elastic and resilient. The pieces must not crumble or break.

For drying, ripe whole fruits are selected, without signs of spoilage with a minimum number of dark spots. Overripe and wrinkled fruits will not work. Bananas are washed and dried.

Small baby bananas are considered ideal in size. After removing the peel, such fruits can be wilted entirely. Larger specimens are cut into 4 parts or in large circles. When cut thinly, the pieces will be drier.

It is recommended to prepare bananas to preserve the color To do this, the slices are briefly dipped in cold water with the addition of lemon juice. After that, they are taken out and allowed to dry.

Methods for preparing dried fruits

There are three ways to do home drying. For fruits, a technology is chosen that provides quick drying in a warm wind or in a draft, preventing rotting and spoilage.

How to dry bananas in the oven

Drying bananas in the oven is a quick and affordable way of processing; each housewife has her own recipe. After preliminary preparation, the fruits are laid out on a baking sheet or wire rack, leaving small distances between them. To prevent the slices from sticking, it is covered with perforated parchment paper and lightly greased with vegetable oil.

The oven is heated to forty degrees and a sheet with blanks is placed there. To get dried fruits in the oven, turn on the ventilation or leave the door ajar. The slices need to be turned over for uniform moisture loss. Bananas are reduced in size (by 1/5 part). Cooking time depends on the size of the pieces and the temperature inside the oven (about 4-8 hours). A characteristic white bloom appears on the surface of finished bananas.


  • availability;
  • rapidity;
  • notching in parts.


  • constant temperature control;
  • the need to turn over;
  • the likelihood of getting a cooked product.

In an electric dryer

In the electric dryer VOLTERA 1000 Lux, bananas are smoother and more beautiful. The processing process is automated. The mugs are laid out on a pallet, leaving gaps, and the time is set. The powerful fan and the presence of holes on the wire rack dry the fruit without turning it over. After turning off the timer, the dried fruit is ready. Put them in a large bowl and leave for two hours.


  • ease of use;
  • natural look.


  • energy consumption;
  • the need to equalize moisture (in an open bowl).

In the sun

Natural drying is preferable. This method completely eliminates exposure to high temperatures, which can reduce the amount of vitamins and change the taste of the final product.

Prepared bananas are wrapped in cheesecloth and hung on strings high from the ground in sunlight. And also they can be laid out on special wooden pallets in a horizontal position. A prerequisite for high-quality ready-made dried fruits is a draft and dry hot weather. At night, such blanks are brought into the house and exposed to the sun only after the dew dries out.


  • profitability;
  • environmental friendliness.


  • influence of weather conditions;
  • the presence of insects and birds;
  • labor intensity;
  • the duration of the process (2-4 days).

Ready-made banana slices are put in a bag, plastic containers, glass jars. They keep well in the refrigerator or closet throughout the year. The container with sun-dried bananas must be tightly closed. This will extend their shelf life, exclude the penetration of pests and weathering.

Dried fruits can be used instead of sweets, added to cereals, curd mass, decorate confectionery. To get the original sound of the dish, culinary specialists use shavings from sun-dried bananas in sauces for meat dishes and in warm salads. The crushed mass is used in cosmetology and for household needs.

In addition to bananas, read also about sun-dried apples, about making chips from vegetables and fruits, and about fragrant sun-dried melon.

How to dry bananas at home

Fruits such as bananas are not a delicacy and are readily available, regardless of the season. Why then dry bananas, you ask. The answer is simple. Dried and sun-dried bananas are a very tasty and satisfying dessert. You can always take dried fruits with you and have a snack with them at the right time. We will talk about how to properly approach the process of dehydration of bananas in this article.

Sun-dried tomatoes in the oven


  • tomatoes - 2 kg
  • salt
  • pepper
  • dried and fresh herbs
  • garlic
  • olive oil


Wash the tomatoes and cut into halves if small, or quarters if large.

Line a baking sheet with parchment and spread the tomato halves tightly enough to each other, you can even slightly overlap. You need to spread it with a cut up.

Prepare a mixture of salt, pepper and sugar in a separate container. Be sure to use sugar, no matter how sweet the tomatoes seem to you. When dry, they become sour than fresh. Take 3 parts each salt and pepper and 5 parts sugar (for example, 1.5 teaspoons of salt and sugar and 2.5 teaspoons of sugar). The amount of pepper, if desired, can be reduced to 2 parts (1 tsp).

Sprinkle the mixture over the tomatoes, being careful to sprinkle in each half (quarter). Sprinkle with dry herbs, place peeled garlic cloves (4-5-6 on a baking sheet) and drizzle lightly with olive oil.

Place in a preheated oven. If you make baked tomatoes, then set it to 100 degrees and keep it for about 2 hours. For jerky, set at 120 degrees and keep in the oven for about 4-5 hours. Be sure to use the convection mode, and if you don't have it, use a wooden stick, placing it between the door and the oven for ventilation.

If you are making sun-dried tomatoes in several jars, then wash and dry them by the time the tomato is ready. Also prepare fresh herbs and garlic.

Pour some oil into the jar, add chopped garlic and chopped herbs.

Next, a layer of tomato, and then again herbs with garlic. Stacking in layers, fill the entire jar.

Pour olive oil over sun-dried tomatoes, filling the voids. For taste and longer preservation of the tomato, you can pour in a little (1-2 tablespoons per 0.5 liter jar) of balsamic vinegar.

Put the finished jars in the refrigerator, where they can be stored for several weeks, and use as needed.

Magic Food Tips

  • What tomatoes are suitable for drying at home? In Italy, certain varieties are taken for the preparation of sun-dried tomatoes. We will not look for just such, but when choosing, we will take into account that the fruits should be fleshy, and not watery, otherwise only the skin will remain from them. Good in this regard are cream tomatoes, or small round "grape" tomatoes, and, of course, cherry tomatoes.
  • How and when to add spices? This is an important nuance for drying a tomato. You can sprinkle the tomatoes with all the spices at once during heat treatment, or you can put the spices directly into the jar, where the sun-dried tomatoes will go to gain aromas.
  • What spices are preferable? If the recipe includes fresh herbs, then you should not dry the tomatoes with them - it is better to flavor the oil, and already use it. But with dried herbs, so that they open better, tomatoes can be safely sent to the oven.
  • What spices do Italians use and how much? Basil, thyme, rosemary are classics. You can take a complete set of Provencal seasonings: thyme, marjoram, basil, rosemary, oregano, savory. Herbs and spices are added to taste, there are no strict recommendations.
  • As for the oil (extra virgin olive, it is used by Italians, or domestic refined sunflower oil), decide for yourself.
  • Store tomatoes at room temperature or refrigerate, depending on the recipe. Keep an open jar in the refrigerator. You can only remove tomatoes from the jar with a dry fork or spoon, otherwise they will become moldy.

Banana Juice Recipe

Bananas are not juicy fruits, so you won't be able to squeeze anything out of them. Juice is made from the pulp of bananas with the addition of other juices or water, sometimes milk is added.

For the preparation of juice, we take about 200 ml. water / juice / milk for 1 banana, you can also add a little sugar or syrup. We load all this into a blender and beat until juiced, you can adjust the density yourself by gradually adding water. For banana juice, apple juice and birch juice work very well.

By the way, at home you can quit smoking on your own. Read about it here.

Drying in an electric dryer

Prepared slices of banana are laid out on the grid of an electric dryer. The appliance must have a good fan so that food does not spoil during prolonged cooking.

Ready-made bananas are laid out in plastic bags and put into the refrigerator. They can be stored for several months if you agree to endure so much. You can put bananas in clean glass jars with tightly screwed lids, pouring syrup from sugar and water (for 1 kg of sugar 1 glass of water), but this will already look more like banana jam.

We wish you successful preparation of sun-dried bananas, the benefits of which will help maintain health, and the taste will delight you as a dessert or a wonderful addition to porridge and sweet pastries.

Product selection and preparation

In order to prepare sun-dried bananas at home, you will first need to prepare for the procedure. First, you need to choose the right fruit. For this purpose, it is worth buying only ripe fruits that have a smooth, yellow skin, no defects, and a minimum number of black spots. Also, the banana should be firm and not soft. Overripe bananas should not be used for this purpose.

Before cooking, bananas are washed under running water. Dry the fruit before peeling it off. After peeling, the pulp is cut in any suitable way, if the fruit is small, then it can be dried whole. Usually the fruit is cut into centimeter-thick slices.

Banana contains a large amount of vitamins, useful elements, including iron, therefore, upon contact with air, the pulp of the fruit can quickly darken. To prevent this from happening, it is recommended to lower the fruit for thirty seconds in a container filled with cold water. Drop lemon juice into the water or add five grams of citric acid. After the completion of the processing process, the slices must be laid out on a sieve or colander to dry.

How to make dried bananas at home?

Bananas can be bought in stores all year round, so dried bananas are not an option for preserving them for a long time, but first of all a delicacy that can be used instead of sweets at work with tea or coffee, and just as a small but rather hearty snack.

It is not difficult to dry them out, because no chemical additives or preservatives are used.

Ripe bananas are taken, peeled, cut into pieces (depending on which pieces you want to get either along or across) and laid out on a baking sheet in the oven. It is necessary to dry at a low temperature (about 30-40 degrees) for about 3-5 hours (depending on the size of the pieces). You can dry them whole, but this will take more time.

After drying, the banana slices will significantly decrease in size, but retain all their beneficial properties and essential vitamins and minerals.

Banana, even when dried, is full of vitamins, especially potassium, which is very good for the heart. Dried bananas can also be consumed by dieters, but only to a limited extent - this will be an excellent fortified replacement for sweets.

So, in order to make dried bananas yourself, you need to prepare bananas - 8 pcs. and citric acid - 1 tsp... We peel the bananas and cut them into circles or small strips, then dip them in water acidified with lemon - this is done so that the bananas do not darken. Lay out the banana slices on a pallet in an electric dryer so that they do not touch each other. Then we dry the bananas for 6-7 hours, at a temperature of 50-60 degrees. We periodically check the readiness, and also mix so that the pieces dry evenly.

We store the finished dried bananas in the refrigerator, in jars with well-screwed lids. You can store bananas this way for a year.

It's probably easier to buy already dried bananas. But I am sure of the quality of a self-made product, especially if this product is intended for children.

Ripe bananas are taken for drying at home. Bananas with black spots and overripe will not work.

Bananas are peeled, cut into circles, strips (whatever you like), or you can dry whole bananas, just keep in mind that the drying time will increase significantly in this case.

For a piquant taste, you can moisten the sliced ​​bananas with lemon juice beforehand.

Bananas are laid out on a wire rack or baking sheet in one layer and sent to the oven. It is best to keep the door slightly ajar, then there will be air circulation and drying will go faster.

The temperature in the oven is set low, about 50 degrees. Time is about 2 hours.

In summer, when the outside temperature rises high, you can dry bananas without an oven. Bananas are cut, placed on a tray, covered with gauze and exposed to direct sunlight.

Or you can use an electric dryer and dry the prepared bananas in it.

Other home-dried fruits and berries

Sun-dried peaches.


  • 1 kg of peaches
  • 1 liter of water
  • 20 g soda

Cooking method:

Cut the peaches into halves, remove the seeds. Bring water and baking soda to a boil. Blanch the peaches for 1 minute and drain. Put the prepared peaches on a sheet covered with parchment and dry in the oven at 65 ° C for 1 hour. Then turn over, let cool. Put in the oven again and dry at the same temperature for another 1 hour. Repeat the procedure until the peaches are ready. Fruits, dried at home, put in an airtight container and store in a cool place.

Dried melon.


Cooking method:

Cut the melon pulp into thin slices, put on a baking sheet covered with parchment. Put in an oven preheated to 120 ° C for 15 minutes. Leave the oven door ajar.Then reduce the heating to 70-80 ° C and dry the melon for 5-6 hours, turning it over from time to time. Store dried melon in an airtight container.

Sun-dried cherries with sugar.


  • 1 kg pitted cherries
  • 300 ml of water
  • 200 g sugar

Cooking method:

Before drying the berries, bring the water to a boil, add sugar. Dip cherries in small portions in syrup and blanch for 7-8 minutes. Throw in a colander, drain the syrup. Put the berries in one layer on a baking sheet lined with parchment. Leave in a warm, dry place for 10-12 days. Store the finished dried berries in a glass container with a lid in a dark place.

Watch the video: Thai Foods. Sun Dry Banana