Knowing how to dehydrate bananas correctly is very, very beneficial in a number of ways. I will show
you the many benefits. And after that, I will show the simple steps on how best to dehydrate
bananas correctly. It is my belief that the many benefits will prompt you to start dehydrating bananas
with out delay.
If you think that the information on benefits how to dehydrate bananas correctly is not very necessary for you now,
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Benefits of knowing how to dehydrate bananas correctly
The knowledge of how to dehydrate bananas at home has a number of benefits. These include:
Better quality dehydrated bananas
Bananas dried at home are better and often times much cheaper than those in the Health or Food Store. You have
full control over the additives in the bananas you dehydrated at your home.
Some commercially dehydrated bananas may likely contain preservatives as well as taste enhancers. When you
dehydrate the bananas yourself, you can guarantee zero additives.
Yields cheaper dehydrated bananas
Home dried bananas are considerably cheaper after considering all the variables. Therefore it
is economical to know how to dehydrate bananas at home.
Great nutritional value
When you do well to dehydrate bananas correctly, the nutritional value of the dehydrated
bananas is not inferior to that of the fresh one. This is because the low temperature at
which the bananas are dehydrated is not harmful to the enzymes in the bananas.
As a result, all or almost all the minerals and vitamins are intact. Therefore, it is still very healthy for people desiring
to eat only raw healthy food. In such cases, the bananas can be dehydrated at even a lower temperature.
Bananas, like most other fruits, have their peak seasons of availability. During this period of abundance, the bananas
One can take advantage of such seasons and make a bulk purchase and then dehydrate them at home. One can also
exploit or take advantage of seasonal sales to buy plenty and save big.
Economy of space and ease of storage
Dehydrated bananas are very handy. They occupy far less space after dehydration.
Well dehydrated bananas often times taste better than their fresh counterparts. This is as a result of the lesser water
content of the bananas.
This makes for better concentrates of the contents of the bananas. Quality . constitute handy and ready to eat snacks.
Their attractive looks are also appealing.
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Quick Steps on how to Dehydrate Bananas Correctly
These quick and easy steps on how to dehydrate bananas will yield quality dehydrated bananas. They are:
- Assemble necessary materials
- Select the bananas to be dehydrated
- Prepare the bananas for dehydration
- Place the bananas into the dehydrator
- Turn the dehydrator on
- And start dehydrating
Assemble necessary materials
If you must dehydrate bananas correctly, it is better to plan the dehydration. This usually yields better results.
Smoother dehydrating process is ensured by first assembling all the materials needed in the course of
dehydrating the bananas. This helps minimize wasting time looking for one material or the other.
The required materials will usually include:
The banana to be dehydrated
Knife or .
At this juncture, it is a good practice to check that the fruit dehydrator is functioning. It is frustrating to find out that
the dehydrator is not working just at the point of turning it on.
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The next step will be to select the bananas to be dehydrated.
For best results, the bananas should be fresh. Anyone with some sign of spoiling should be kept aside.
Peel the selected bananas. This is the easiest step and needs no explanation.
Peeling the bananas is followed by slicing it.
Slice the bananas into 1/8” thick. The bananas may be cut into any shape. This is subject
to your personal preferences. For example, it can be cut into dices or cube form.
It is important to ensure uniform slicing of the bananas. This helps to ensure uniform
drying of the bananas. Uniform drying is part of the evidence that you dehydrate bananas
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The next step on how to dehydrate bananas correctly is to pre-treats the bananas. This step is really
optional, particularly if you do not mind that your dehydrated bananas has a little change in its color. This often
happens as a result of oxidation.
For majority of fruits, when the flesh of fruit is cut and exposed to air, a chemical reaction
called oxidation takes place. This chemical reaction leads to discoloration of the fruit. This
discoloration progresses with the drying process. Oxidation marks the beginning of bio
degradation of the food. It leads to a finished product that neither looks appealing nor attractive.
This rarely appeals to the eyes.
But they are healthy to snack on. They are also healthy to add to your recipes.
To minimize the discoloration effects, the bananas may be pre – treated.
Pre treating the bananas has a number of other advantages. These include:
Pre treatment helps to minimize nutrients losses in the course of dehydration.
It also helps minimize the deterioration of fiber in the process of drying the bananas.
Pre treatment also makes dehydration a little faster. This is because pre treating by steaming
cracks the surfaces of the bananas. As a result of this, water vapors find it easier to leave the surface.
A number of pre treatment options are available.
For pre treatment against color changes, using a solution of sodium metabisulfite is the cheapest
and most effective anti oxidant.
A solution of the sodium metabisulfite is made by mixing one and a half spoon of the
Sodium Metabisulfite in a gallon of water. Pour the fruit slices into the solution and
allow to stay for about five minutes before draining the solution.
It must be noted that only food grade sodium metabisulfite is the acceptable quality for fruit dehydration.
Also, people allergic to sulfur reactions should avoid this method of anti oxidizing. This is because the sodium
metabisulfite in water gives a solution of sulfur.
Dipping the bananas in a solution of ascorbic acid or vitamin C gives a safer result. However, it is less effective. The
solution is prepared by mixing two tablespoon of powdered ascorbic acid or vitamin C to a quart of water. The fruit is
then poured into the solution and mixed for about two minutes.
Other solutions that are rich in ascorbic acid, such as lemon will also serve. This implies that citrus fruit juice can
also be used. Their effectiveness is not as much as that of metabisulfite.
Steam blanching is considered the safest method of pre treatment. It is completely free from any form of chemical.
This is the one I recommend for any one that feels like pre treating the bananas.
The use of steam blanching as anti oxidation can be carried out in a number of ways. The option that is popular is the
use of electric steamer.
Best result for steam blanching is achieved by electric steamers. But in its absence, the improvised pan-type steamer
may be used. In this case, the banana is poured on the perforated upper section of the steamer.
Steam is allowed to pass through the banana for about two minutes.
Long steaming for blanching purposes should be avoided. It has the disadvantage of
destroying part of the enzymes and minerals that the fruits are rich in.
After passing the steam through the bananas, allow the bananas to cool. Drain off any
water and use a paper towel to blot out the excess moisture.
After the pre treatment, the next step is to:
Spread the bananas on the dehydrator trays
Place the bananas evenly on the trays of the dehydrator. For effective result, the bananas are laid in a single layer on
the trays. Good care should be taken to see they do not overlap. If doing this is difficult, it should be compensated for
by stirring it from time to time during the process of dehydrating the bananas.
The next step after spreading the bananas on the dehydrator trays is to:
Place the trays into the dehydrator and then turn it on
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Set the temperature of the dehydrator at 135 degrees Fahrenheit or 57 degrees Celsius. This is the optimum
temperature for dehydrating bananas and most other fruits.
With this step completed, the greater job on how to dehydrate bananas is now completed. Greater
part of the dehydrating of the bananas is the job that the . will easily do.
Start watching out for dryness
The theoretical duration for dehydrating of bananas last for between 6 -10 hours. A number of factors will cause the
actual time to vary.
Some of these factors include the type and power of the dehydrator. Other factors include environmental humidity.
The moisture content of the bananas is also an important factor. Even different batches of bananas will likely take
different times to dry.
When you dehydrate bananas correctly, it should be attractive. It will neither be over nor under dried.
Watching out for dryness ahead of the expected time helps to:
1 .Avoid over drying the bananas.
This should be avoided as it makes the bananas to look ugly.
It also leads to the damaging of the nutrients of the food.
If you are using shelf type dehydrator, such as the Excalibur dehydrator, it is a good practice to rotate the
trays midway into the drying process. This practice ensures that the bananas are uniformly dehydrated. The reason
for this is because the fruits near the back of the dehydrator tends to dry faster since they are nearer the heat source.
- Avoid under drying.
This tends to cause the food to mold easily. As a result, the shelf life of such under dehydrated
food tends to be drastically shorter.
For the bananas, start checking for dryness after about 6 hours.
How do you know when the banana is completely dried?
When the banana is dried, it first becomes leathery. Further drying it will make it brisk.
When the bananas are completely dried, allow it to cool to room temperature. Then unpack them
from the dehydrator’s tray.
Package the dried bananas for storage. Packaging of the dehydrated bananas can be done
using plastic food bags. A good example of such bag includes the Zip lock plastic bags. Glass
containers with tight lids can serve well for the storing of the bananas.
. are equally a good option for packaging.
Storing the dehydrated bananas in a freezer will help prolong its shelf life.
Re-hydrating or reconstituting the bananas
Re hydration or reconstitution is the process of allowing the dried fruits to acquire back water.
This enables the fruit to return to its original size, form, nature, appearance and color. This is
mostly possible in cases where the dehydration has been done appropriately.
Re hydration is necessary when the food is ready to be consumed.
Re-hydrating the bananas may be done by:
Soaking: soak the banana for at least thirty minutes before checking it for tenderness.
Boiling: Place equal volumes of dried bananas and water into a pan. Bring to boil and simmer until tender as desired.
Cooking: dehydrated bananas may also be reconstituted by cooking. Water is placed into a saucepan and brought to
boil. The bananas are placed into the sauce pan. It is simmered with the heat source turned down until tender.
It may also be added straight to any recipe of your choice.
In order to get the best out of your ., always resist the temptation to increase the dehydrator’s temperature above the
recommended temperature setting. This is usually done to save some extra time when dehydrating. Unfortunately,
this produces a poorly ..
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