Bananas Foster Fruit leather is a fun twist on the classic dried fruit treat. With rum, cinnamon, and pecans, it's packed with flavour!
I’ve shared my recipe for Bananas Foster Banana Chips. THAT one was born from my love of Bananas Foster.
It’s the most recent in a string of recipes inspired by the famous New Orlean’s dessert - Bananas Foster Upside Down Cake, Bananas Foster Pralines, Bananas Foster Pavlova, and Bananas Foster Caramel Popcorn being the others.
... and the recipe is fantastic. We could hoover a bag of those banana chips without even thinking about it.
The thing is, it’s pretty fussy. Soaking banana slices, drying them, marinating the partially dried slices, draining, coating, and drying again.
Super worth it, but let’s be real - it’s a project. Sometimes, I want my fix without a ton of work.
This was what I came up with when I decided to take the same basic idea, but just puree it all together and dry it.
It’s basically the equal and opposite to that banana chips recipe - you end up with a fantastic, flavorful sweet treat... but this one takes literally takes about 5 minutes of actual work.
Put the ingredients in a food processor, blitz it, spread it, and go. DONE.
One makes a fancy little finger food of a snack, while one makes a more adult version of a childhood favourite - basically bananas foster Fruit Roll-ups!
Anyway, no sense having you spend more time reading this blurb, than it’ll take you to actually get the fruit leather in the dehydrator... so let’s get to that fruit leather recipe!
Ingredients
This recipe uses only a few very basic ingredients, you shouldn’t have any trouble finding them in any major grocery store... and liquor store!
A few notes for you:
Fresh Bananas
Unlike with the Bananas Foster Chips, you’ll want to use overripe bananas for this Bananas Foster Fruit Leather.
Not only are they sweeter and have a more intense banana flavour, they break down easier than less-ripe bananas. Because you’ll be pureeing them smooth... the riper, the better!
Dark Rum
So, a few things here.
The rum is for flavour, not booziness. Don’t be expecting to get a buzz from these banana chips - the whole point of dehydrating is to use heat to evaporate the liquid from whatever you’re drying.
Alcohol evaporates faster than water, so by the time your bananas are dry... there really isn’t any ABV to report.
Dark rum will give you the best flavor, but you can use amber rum if it’s what you have on hand.
Personally, I use Screech - a Jamaican Dark rum. Love the stuff!
Everything Else
Rounding out this recipe, you will need:
Brown Sugar
Chopped Pecans
Ground Cinnamon
Salt
... I just don’t have anything else to say about these last few ingredients.
Equipment
You’ll also need a few basic pieces of equipment to make these Bananas Foster Fruit Leather:
A Food Dehydrator
While you can apparently make fruit leather in a regular home oven, I’m not a fan of running one for hours on end.
I’ve had food dehydrators before - the basic kinds with no time or temperature controls, but I’ve since upgraded to a Cosori 6 Tray Food Dehydrator, and will never go back!
It was only like $200 Canadian, and it’s paid for itself MANY times over, between all the Maple Cinnamon Apple Chips and jerkies I’ve been making!
Having the control over temperature, being able to set a time... it’s given us a lot more options, and it’s great to not really have to babysit a dehydrator like we used to.
Anyway, we’re using a dehydrator a LOT more, now that we have a nice one!
A Food Processor
We use a food processor to blend the ingredients, but a blender would work as well.
Silicone Dehydrator Trays
You’ll need a couple Silicone Dehydrator Trays, with a bit of a rim.
The ones you’ll buy will depend on the size of your dehydrator. For our dehydrator, we use these Silicone Dehydrator Mats Compatible with Cosori CP267-FD.
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How to Make Bananas Foster Fruit Leather
The full recipe is in the printable recipe card at the bottom of this post, here is a visual walk through:
Measure all ingredients into a food processor, blend until smooth.
Divide mixture between two silicone dehydrator trays. Use an offset spatula to spread the mixture to an even thickness on each tray.
Dehydrate at 135 F for 6 hours.
If it’s not dried yet, put it back in the food dehydrator until it is.
Use a pizza wheel or sharp knife to cut the bananas foster fruit leather into strips, then store in an airtight container.
Condition the Banana Fruit Leather
Keep an eye on the the fruit leather for the first 3 days or so.
If you see any evidence of residual moisture in that time frame - droplets on the bag, etc - return the banana leather to the dehydrator and let it dry a bit more.
If at any point you see any evidence of mold, throw the batch out.
Once you’re sure the bananas foster banana leather is fully dry and moisture isn’t coming out, transfer them to an airtight container for longer term storage.
Other Dried Fruit Recipes
Looking for fruit leather and other dried fruit recipes? Here are a few to get started:
Bananas Foster Banana Chips
Caramel Apple Fruit Leather
Cardamom Pear Chips
Mango Fruit Leather
Maple Cinnamon Apple Chips
Pumpkin Spice Chicken Jerky
Strawberry Banana Fruit Leather
Bananas Foster Fruit Leather
Equipment
- 2 Rimmed Silicone Dehydrator Trays
- 1 Food Dehydrator
Ingredients
- 4 Large Bananas peeled and chopped
- ¼ cup Dark Rum
- ⅓ cup Brown Sugar Packed
- ¼ cup Chopped Pecans
- ¾ teaspoon Ground Cinnamon
- Pinch Salt
Instructions
- Measure all ingredients into a food processor, blend until smooth.
- Divide mixture between two silicone dehydrator trays. Use an offset spatula to spread the mixture to an even thickness on each tray.
- Dehydrate at 135 F for 6 hours.
- At 6 hours, check your fruit leather. It should pull up from the silicone relatively easily, and be soft without being sticky.If it’s not dried yet, put it back in the food dehydrator until it is.
- Allow to cool to room temperature. Use a pizza wheel or sharp knife to cut the bananas foster fruit leather into strips, then store in an airtight container.
Notes
Nutrition
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Porters
Definitely the best fruit leather I've had to date, and a favourite ever since we developed the recipe. Hope you love it as much as we do!