Ingredients
Method
- Preheat oven to 250°F (120°C).
- Slice the bananas lengthwise into 1/8 inch (3mm) strips. If using optional ingredients, gently toss banana slices with cinnamon, vanilla extract, and lemon juice.
- Place the banana strips on a lined baking sheet, ensuring they don't overlap. Cook for 1 hour and 15 minutes, or until dried and pliable.
- Cool completely on the baking sheet before peeling. Slice into desired shapes or roll up for storage.
Notes
- For the best banana leather, use very ripe bananas (with plenty of brown spots) for maximum sweetness and pliability.
- If you notice the edges drying faster than the middle, you can gently rotate the baking sheet halfway through the cooking time.
- To ensure proper dehydration and to prevent spoilage, the banana leather should be completely dry to the touch and pliable, not sticky.
- Store leftover banana leather in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. For longer storage, freeze for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you notice the edges drying faster than the middle, you can gently rotate the baking sheet halfway through the cooking time.
- To ensure proper dehydration and to prevent spoilage, the banana leather should be completely dry to the touch and pliable, not sticky.
- Store leftover banana leather in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. For longer storage, freeze for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.