How to make a dried banana at home?

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

The sorts of such tropical fruits can have a different color of peel - from green and yellow to dark red. And to retain the taste and benefits of this fragrant product longer, bananas are often subjected to a drying process.

Dried banana, in contrast to its fresh analogue, has a more intense taste. And this is not surprising. In the process of drying out of this fruit, virtually all of its moisture, leaving only the elastic pulp, saturated with microelements and vitamins. For the same reason, dried banana has a more pronounced flavor.

It should be noted that for this process, producers select only mature fruits without any damage, specks, etc. Then the fruits are peeled and cut across or along into small pieces. Some entrepreneurs dry and whole fruits, but in this case the process of cooking becomes much longer.

Dried bananas: a recipe for cooking

After the fruit has been processed and chopped into small pieces, they are laid on a grid with one layer and then sent to the oven. In doing so, it is necessary to ensure that the fruit does not come into contact with each other.

If you decide not to buy a dried banana in the store, and make it yourself, then cut the pieces of fruit should be placed in the oven, which is recommended to preheat to 80 degrees. By the way, to access the air, the cabinet door should be slightly opened slightly. In this state, the fruit should be kept for several hours.

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

In the process of drying, the processed banana loses about twenty percent of moisture and decreases sufficiently in volume. At the same time, the fruits retain all their useful elements and vitamins, but they greatly increase calories. Dried bananas have an energy value of up to 230 kcal, whereas their fresh analogs contain only 95 kcal.

After the fruit is completely dried, it is required to put it on the dishes and cool it in the air. Next, pieces of bananas or whole fruit must be spread out in polyethylene bags in small portions. In this condition, the finished dried product can be stored in a refrigerator for up to one year.