Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 269 kcal | 76 kcal |
| Protein | 5.5 g | 1.5 g |
| Fat | 2.7 g | 0.8 g |
| saturated | 1.5 g | 0.4 g |
| Carbohydrate | 57.9 g | 16.4 g |
| sugars | 35.9 g | 10.2 g |
| Fibre | 10.9 g | 3.1 g |
| Sodium | 8 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
- 3.2 kg fresh bananas (about 27 medium)
- 6 3/4 tablespoons brown sugar
- 13 tablespoons cocoa powder
Instructions
- Let the bananas go well past the point you would eat one: skins freckled brown all over. Starch turns to sugar as they age, and there is only a spoonful of brown sugar in this to help.
- Break the bananas into the jug with the cocoa and the sugar and run it only until the colour is even. Cocoa refuses to disperse when it is stirred in by hand, and the lumps show up later as dry bitter specks.
- Spread the puree over a lined tray to about the depth of a coin, leaving the rim a shade deeper than the centre. Banana puree is heavy and creeps outwards on its own as it settles.
- Dry at 55 °C for 10 hours. Cocoa hides everything that is happening underneath, so judge this one by touch: the surface should feel dry and faintly tacky with nothing coming away on your finger.
- Slide a fingernail under an edge while the sheet is warm. A finished sheet lifts cleanly all the way round; if the middle stretches like toffee, shut the door and leave it alone.
- Peel the whole sheet off in one piece, lay it on baking paper, cut both together into ribbons and roll each ribbon with the paper still against it. Chocolate makes this far stickier than a plain fruit sheet.
- Keep the rolls in a tin somewhere cool for up to a month. Cocoa butter picks up cupboard smells readily, so store them away from onions and spice jars rather than beside them.
