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How to Dehydrate Bananas

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Dehydrating bananas is great for making delicious snacks and making use of those bananas that are little over ripe (especially when there’s no more room in the freezer!)

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Snapshot

Special Prep

None required*

Temperature

135°F

Time

8-12 hours

Mass Change

Approx 33% less when done

How to prep bananas for dehydrating

Prepping bananas for dehydrating is very minimal. The only prep required is peeling and slicing the banana. 

How to prevent bananas from browning while dehydrating

This preparation step is completely optional and up to personal preference. I personally skip this because it’s primarily for aesthetics. But if keeping your bananas from browning is something you’re interested in, it can be done! You can either lightly coat or spray the banana slices with lemon juice or a citric acid based pretreatment product before dehydrating. Keep in mind that both routes will slightly alter the taste of the bananas. 

Pro Tip

I typically recommend using over ripe bananas (some spots on the peel) because they result in a sweeter and stronger banana flavour, however, if you’re looking for something with more crunch, use bananas that are slightly underripe (a little green on the peel).

How to dehydrate bananas

Basic Steps:
  1. Slice bananas into 1/4″ inch thick rounds or lengthwise strips
  2. Arrange on a dehydrating tray with enough room for air to circulate between the pieces (no over lapping)
  3. Place in dehydrator and dehydrate at 135°F for about 8 hours

It’s that easy!

Notes:

  • Dehydrating times may vary (the water content and thickness of the bananas, as well as the humidity and altitude of where you live in impact the time)
  • It’s recommended to use a mesh liner on your dehydrating trays to prevent sticking
  • To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics

How do you know when bananas are fully dehydrated?

Chewy: Bananas should be somewhat pliable, but should be dry to the touch and no moisture should excrete when squeezed. 

Crunchy: Bananas should be dry to the touch and easily snap in half

Jar test: If eager, you can place your banana chips in a glass jar and tightly close the lid. If you notice moisture or condensation forming in the jar within 24-48 hours ( or if the bananas become sticky) you know there is still moisture and more dehydrating time is needed. 

Note: You technically can’t over dehydrate bananas (unless you’re wanting a specific texture). If in doubt, dehydrate until you’re absolutely certain there’s no moisture left. 

Bananas before and after dehydrating

Fresh to dehydrated conversion measurements ​

Conversion measurements for bananas may seem slightly redundant because 16 slices of banana will still be 16 slices when dehydrated… However, there are cases when knowing the conversion is useful (such as in recipes or if striving to keep the food you pack for an expedition under a certain weight)

The mass or weight of a banana decreases by about 33% once dehydrated

Ex. 1 medium banana (6″)

  • Pre-dehydrated: 96 grams | 24 – 48 slices | 3/4 – 1 cup sliced
  • Dehydrated: 18 grams |  24 – 48 slices | 1/3 – 1/2 cup sliced

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Our recipes with dehydrated bananas:

How to rehydrate before eating:

Typically, rehydrating dehydrated bananas isn’t a thing. One simply eats them as is (aka banana chips)…however, you may want to rehydrate dehydrated bananas for use in certain recipes. 

Per 1/3 cup of dehydrated bananas:

Simmer
  1. Add 1/3 cup water
  2. Bring to a boil
  3. Turn down heat, cover and simmer for 15 minutes
  4. Use immediately or store in fridge 
Just add water & refigerate
  1. Add 1/3 cup warm water
  2. Stir
  3. Immediately place in fridge and let soak for 24 hours

Note: it’s important to not let sit for more than 30 minutes in room temperature because of the risk of bacteria growth. 

Jump to Instructions

How to Store Dehydrated Bananas:

Here are some tips to help you maximize the shelf life of your dehydrated bananas:

  • Keep stored in a sealable container or bag
  • Vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. 
  • Store in a cool, dry and dark place. For longer term storage, it’s recommended to keep stored in the freezer (especially if not vacuum sealed)

When dried and stored properly, these should have a shelf life of several months up to a few years.

 

Vacuum Sealing: bags vs jars

Vacuum sealing can more than triple the shelf life of dehydrated foods. Vacuum sealing bags and jars are the most common methods for at-home use, each with its own pros and cons. Choosing a vacuum sealing method should be based on your specific needs, budget, and the volume and type of food you intend to vacuum seal.

Vacuum-sealing Bags

Pros:

  1. Versatility: Vacuum sealing bags are highly versatile and can be used for a wide range of food items, including solids, liquids, and powders.

  2. Customizable Size You can choose the size of the vacuum-sealing bags to fit the specific amount of food you want to preserve.

  3. Space-Efficiency: Bags can be stored stacked and flat, taking up the minimal amount of storage space.

  4. Cost-Effective: Vacuum sealing bags are generally more affordable than vacuum-sealing jars.

Cons:

  1. Single Use: Vacuum sealing bags are typically single-use items, generating more waste.

  2. Costly Eco-Friendly Options: There are compostable vacuum sealing bags out there, but they’re more than 10x the price of regular vacuum sealing bags.

  3. Durability: Bags can be punctured or torn, compromising the seal and potentially leading to food spoilage.

Vacuum-sealing Jars

Vacuum-sealing Jars

Pros:

  1. Reusability & Eco-Friendliness: Vacuum-sealing jars can be used repeatedly, reducing waste and long-term costs.

  2. Strength and Durability: Jars are less likely to break, crack, or get punctured, and they also create a secure, airtight seal. This provides a strong and reliable vacuum seal that ensures quality and freshness for a longer period.

  3. Visibility: The transparent glass or plastic of the jars allows you to see the contents and their condition easily.

Cons:

  1. Bulkiness: Jars take up more storage space in your pantry, fridge or freezer – especially if you have a large collection.
  2. Limited Use for Powders: While jars are great for solids, they may not be as suitable for vacuum sealing very powdery items. 
  3. Initial Cost: The upfront cost of purchasing vacuum-sealing jars and lids can be higher than buying vacuum-sealing bags.

The biggest challenge I face with this is that jars are a no-brainer for storing at home, but jars are often not ideal for packing out meals on expeditions and outdoor pursuits. My solution has been to use jars for storing dehydrated ingredients in bulk at home, and then prepping my dehydrated meals a day or two before a trip in eco-friendly sealable bags. 

How to Dehydrate Bananas

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Dehydrating bananas is great for making delicious snacks and making use of those bananas that are little over-ripe (especially when there’s no room in the freezer!)
Course Snack
Servings 48 chips
Print Recipe Pin Recipe
Prep Time 5 minutes
Dehydrating time 8 hours

Equipment

  • 1 Dehydrator

Ingredients
  

  • 2 bananas

Instructions

  • 1. Slice bananas into 1/4″ inch thick rounds or lengthwise strips
  • 2. If wanting to prevent browning,  lightly coat or spray the banana slices with lemon juice or a citric acid based pretreatment product 
  • 3. Arrange on a dehydrating tray with enough room for air to circulate between the pieces (no over lapping)
  • 4. Place in dehydrator and dehydrate at 135°F for about 8 hours

Notes

  • Dehydrating times may vary (the water content and thickness of the bananas, as well as the humidity and altitude of where you live in impact the time)
  • It’s recommended to use a mesh liner on your dehydrating trays to prevent sticking
  • To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
Tips:
I typically recommend using over ripe bananas (some spots on the peel) because they result in a sweeter and stronger banana flavour, however, if you’re looking for something with more crunch, use bananas that are slightly underripe (a little green on the peel).

Nutrition

Serving: 12chipsCalories: 45kcalCarbohydrates: 11.5gProtein: 0.6gFat: 0.2gSaturated Fat: 0.1gCholesterol: 0mgSodium: 0.5mgFiber: 1.3gSugar: 6.2g
Keywords: banana, bananas, dehydrating

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The Foodie Behind the Screen

Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.

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