Instructions

1. Select bananas that are solid yellow. Do not use bruised or overripe bananas.

2. Peel the bananas. Slice them into uniform round slices that are 1/4- to 1/2-inch thick.

3. Combine 2 1/2 tbsp. of pure ascorbic acid with 1 quart of cold water in a bowl. Stir the water to dissolve the ascorbic acid.

4. Place the sliced bananas into the ascorbic acid. Allow the bananas to soak for 10 minutes and then remove them from the solution with a slotted spoon.

5. Place the banana slices in a single layer onto the drying trays. Heat an oven or food dehydrator to 140 F. Dehydrate the bananas for eight to 10 hours. Turn the bananas over every three hours to prevent them from scorching.

6. Check on the bananas an hour before the end of the drying time. Remove two to three slices of bananas and allow them to cool completely. Squeeze the bananas in your hands. If no moisture remains behind, then the bananas have dried completely.

7. Store the bananas in a loosely covered glass bowl. Only fill the bowl 2/3 of the way full and place it in a warm and well-ventilated location for 10 days. Shake the container daily and inspect it for moisture. If you notice moisture, return the bananas to the oven to dry again and then test them for moisture again.

8. Store the bananas slices into glass jars. Label the bananas with a date and place them in a cool and dark location such as the refrigerator.