Did you know that dehydrating bananas is a quick and easy way to make great banana chips for on-the-go munching? When re-hydrated: voila! banana pudding! It's a great way to use up bananas as we all know they tend to turn brown so fast!
The longer you let your bananas "go," the sweeter they become. And softer. And then it's time to dehydrate them! But for those bananas that are "too far gone", consider using them in smoothies – the riper, the better!
NOTE: Check out this fantastic recipe for Banana Cinnamon Rolls that are very healthy and pretty much "fat free."
If you're dehydrating bananas for our banana cinnamon rolls recipe, note they are a good source of vitamin A, Choline, vitamin C, vitamin K.
Bananas also contain trace amounts of Niacin, vitamin B6, Pantothenic Acid, Riboflavin, Betaine, and Thiamine.
Mineral-wise, bananas are loaded with Potassium, followed by Magnesium, Phosphorus, Calcium.
There's trace amounts of Fluoride, Selenium, Manganese, Iron, Zinc and Copper. Bananas contain Omega-3 and Omega-6 fatty acids too.
Go to grab a bunch – or two – and when you're ready, make sure to chill your bananas first!
It makes the bananas much easier to slice – without them going all mushy!
Bananas are great any way you slice 'em, but dehydrated bananas are fantastic in granola, banana bread, pudding, cookies ... and baby food!
Bananas sliced lengthwise are great for our Banana Cinnamon Rolls.
(Don't fully dehydrate the sliced bananas at the start ...)
Learn more about classically trained Chef Alicia Ojeda and how she uses raw food in her diet and dishes such as the banana cinnamon rolls, shown below.