Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 282 kcal | 80 kcal |
| Protein | 2.8 g | 0.8 g |
| Fat | 0.9 g | 0.2 g |
| saturated | 0.3 g | 0.1 g |
| Carbohydrate | 65.1 g | 18.5 g |
| sugars | 45 g | 12.8 g |
| Fibre | 8 g | 2.3 g |
| Sodium | 7 mg | 2 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 12 fresh bananas
- 1.5 kg apple sauce (about 8 medium)
Instructions
- Choose bananas with brown freckles on the skin. A green-shouldered banana has starch where a ripe one has sugar, and starch dries to something chalky.
- Mash the bananas into the apple sauce with a fork rather than reaching for the blender. Mashing keeps a little texture and stops the mixture going pale and foamy.
- Work quickly once they are mixed. Banana browns the moment it meets air, and the colour you spread onto the tray is roughly the colour you get back.
- Pour the puree onto a lined tray and spread it with the back of a spoon, thinner in the middle than at the edge. The edge is closest to the moving air and finishes first, so giving it less to do evens out the sheet.
- Dry at 52 °C for 7 hours. Start looking two-thirds of the way through: the surface should feel tacky to a fingertip but leave nothing behind on it.
- Peel the sheet away while it is warm, starting at a corner. Cold leather grips the liner and tears into pieces instead of lifting whole.
- Lay the sheet on baking paper, cut through both together into strips, and roll them up. The paper is the only thing stopping a roll from sticking to itself.
- Keep the rolls in a jar or a zip bag somewhere cool and they hold for a month. They firm up over the first few days, which is normal — but a roll that weeps or smells fermented was still wet in the middle when it came off.
