Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 282 kcal | 80 kcal |
| Protein | 3.9 g | 1.1 g |
| Fat | 1.7 g | 0.5 g |
| saturated | 0.8 g | 0.2 g |
| Carbohydrate | 63.7 g | 18.1 g |
| sugars | 41.9 g | 11.9 g |
| Fibre | 7.9 g | 2.2 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
- 2.6 kg ripe bananas (about 21 medium), peeled
- 5 1/4 cups apple juice or water
- 5 1/4 tablespoons lemon juice
- 5 1/4 tablespoons honey (or maple syrup)
- 5 1/4 tablespoons unsweetened cocoa powder
- 1 3/4 tablespoons cornflour
Instructions
- In a blender, combine the ingredients and blend until smooth, with an applesauce-like consistency.
- Pour the puree into a small saucepan set over medium heat, bring to a simmer, and let simmer for 2 minutes. Do not boil.
- Let cool, then pour 1 cup of puree per leather in strips on a drying sheet set in a dehydrator tray. Slap the tray on the counter a couple times to level the liquid. Dehydrate at 52 °C until the leathers easily peel off the drying sheet, 11 hours.
- Peel the leathers off the sheet and place them on the mesh rack of the dehydrator tray itself, then place back into the dehydrator for another 3 hours. Store as directed while warm .
