Perfect as a snack dehydrated bananas are both an easy thing to make and enjoyable to eat. Once made they can be added to a trail mix, scroggin, or gorp.
Peel the bananas. Slice the bananas to your 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. A thick cut (9mm +) creates a softer product more like a banana chew
Lay the pieces of banana out evenly across the dehydrator racks with enough space for the air to circulate around them.Optional Additional Steps: Lightly sprinkle the banana slices with a fruit dehydration protection. This can stop browning and add additional sweetness. Very lightly rub oil over the racks to stop the bananas from sticking. This is more important when creating softer bananas.
Set the temperature to 175 degrees F (80 degrees C) then set it to cook for 8 hours, or until the bananas reach the crispness you prefer. Note: This temperature may need to be adjusted based on the characteristics of particular dehydrators and local environmental conditions.