Bananas Foster Banana Chips

A handful of pecan crusted chips on a small wooden cutting board.

5 from 1 vote

Bananas Foster Banana Chips

This Bananas Foster Banana Chips recipe is a unique - albeit time consuming - & ABSOLUTELY delicious take on traditional dried Banana slices.

Prep Time20

Cook Time7

Marinating Time30

Total Time7 50

Course: Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: Servings

Calories: 164kcal

Equipment

Food Dehydrator
Mini Food Processor
Parchment Paper, optional

Ingredients

1 Lemon
Water
8 Medium Bananas Use as many / few as you like, this is just for nutritional info calculation
⅓ cup Dark Rum
½ cup Brown Sugar Packed
¼ cup Chopped Pecans
1 teaspoon Ground Cinnamon
Pinch Salt

Instructions

Juice the lemon and measure the volume of juice you get. Add the same amount of water to it - we tend to get about ⅓ cup of juice, so we add ⅓ cup water to it.
Pour the water and juice into a medium plastic or glass bowl, set aside - but in reach.
One at a time, peel and slice the bananas, aiming for 3/16" - ¼" thick. As you slice each, gently place the slices in the lemon mixture, and gently stir to coat.
After every few bananas, transfer the soaked banana slices onto drying racks or silicone dehydrator trays.
Be sure to let any excess liquid drip back into the bowl, as you go.
Once all the bananas are sliced, soaked, and arranged on the trays, dehydrate at 135 F for 3 hours.
After the 3 hours are up, transfer the banana slices to a large Ziplock freezer baggie, along with the rum.
Gently shake to coat, set aside for 30 minutes, shaking gently every 10 minutes or so.
Measure the brown sugar, pecans, cinnamon, and salt into a mini food processor. Blitz until the nuts are finely ground and blended in.
Once the 30 minutes are up, drain the banana slices (save the rum for personal consumption - it’ll be banana flavoured!).
Gently dip each banana slice in the pecan mixture, lightly coating both sides. I like to dump the pecan mixture out on a tray, and very gently toss the banana slices to coat.
They are very fragile at this point, so GENTLE is key!
Arrange the coated banana slices on your dehydrator trays.
While you CAN do this directly on a wire rack, it works much better to start out on silicone trays, or to line your dehydrator racks with parchment paper.
Return the trays to the food dehydrator, dry for another 2 hours at 135 F.
After 2 hours, flip the slices over. You can put them back on the tray, or onto the rack directly at this point.
Try for another 2-3 hours, then check your banana slices. They should be dried though - and dry to the touch - but still somewhat soft.
Depending on how thick you cut them, you may need to dry them longer - just keep an eye on them, and take them out when they're done.

Notes

Condition the Banana Slices:

Allow the banana slices to fully cool to room temperature, then store in an airtight container.

Keep an eye on them for the next 3 days or so, shaking the bag once or twice a day. (This is to allow any moisture to redistribute itself, safely.)

If you see any evidence of residual moisture in that time frame - banana slices sticking to each other (more than will break up with a shake of the bag), droplets on the bag, etc - return the banana slices to the dehydrator and let them 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 slices are dry and moisture isn’t coming out, transfer them to an airtight container for longer term storage.

Nutrition