Dehydrating bananas

1 servings

Ingredients

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Directions

So sweet and versatile. Stalk the markets for bargains of ripe and 'overripe' bananas. When natural ripening has transformed hard to digest starch into sweet natural sugar. Banana garbains often occur in winter so keep your dryer busy when local fruit is not available.

DRY when the bananas are beautifully spotted with brown. There are several methods: 1 - Slice directly onto tray, no overlapping, and let dry completely

before removing. They may appear to stick, but when dry are easily removed. This method gives excellent color to the finished product.

2 - Dry peeled, whole bananas for a day. Then stack several atonce formass slicing. This method seems to give chewier consistency to banana bits. 3 - Banana sticks, are made by quartering a half banana, the long way. These pieces dry the faste of all and do not stick when laid on tray withcut side up. BANANA LEATHER: Absolutely no need to ever waste another banana. Blend you very ripe banana in blender with no added liquid. A wedge of lemon with peel will give a special flavor. Pour onto leather trays and dry. VARIATIONS: Throw in a handful of walnuts at the very end of the blending process so that will stay chunky as leather dries. Or, combine with any tart fruit - apples, apricots, etc... Play around by adding different spices or flavorings... vanilla, coriander. BANANA FREEZE CREME: Soak 4 oz dried bananas in enough water to make 1-½ cups of bananas and liquid. Blend soaked bananas and add ¼ cup oil, 1 tsp vanilla and ¼ cup honey. Blend thoroughly. Add 1 cup walnuts and blend briefly, leaving nuts chunky. Serve as is, or soft freeze for a most surprising, delicious, creamy, marshmallowy dessert. Origin: Dry It - You'll Like It! circa 1973. Shared by: Sharon Stevens, Jan/95.

Submitted By SHARON STEVENS On 01-24-95

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