A chocolate cake twist on the dessert where bananas are caramelized then set alight with rum. The Chocolate Bananas Foster Cake is for special celebrations.
Perfect as a snack dehydrated bananas are both an easy thing to make and enjoyable to eat.
If new to using a dehydrator this is a good recipe to start with.
Once made the dehydrated banana can be eaten as a snack or combined with nuts and other dried fruits to make a trail mix or scroggin. They also can be used to decorate cakes or other baked goods.
4 to 8 bananas
optional, fruit dehydration protection
Peal the bananas.
Slice the bananas to desired thickness.
Thin as possible (2mm to 4mm) creates a quicker dry time and crispy result
Medium thickness (5mm to 8mm) creates a soft banana or longer dry time
Thick cut (9mm +) creates a softer product more like a banana chew
Lay the pieces of banana out evening across the dehydrator racks with enough space between for the air to circulate around them.
Set the temperature to 175 degrees F (80 degrees C) then set to cook for 8 hours, or until the bananas reach the crispness you prefer.
This temperature may need to be adjusted based on characteristics of particular dehydrators and local environmental conditions.
Optional additional steps
1/ Lightly sprinkle the banana slices with a fruit dehydration protection. This can stop browning and add additional sweetness.
2/ Very lightly rub oil over the racks to stop the banana sticking. This is more important when creating softer bananas.