Sweets and drinksPreservesVietnam10 minutes soaking, about 40 minutes drying
These dried bananas come out crisp and gently sweet under a thin candied coat. The tricky part is holding the oven steady so the slices crisp evenly without burning at the edges.
They dry at 120C for 20 minutes, and once they turn golden brown they get flipped and dried again until crisp. Rolling them in the kOBE Monk Fruit Blend while still hot is what makes the coat stick.
This batch weighs about 1.5kg, at roughly 69 calories per 100g.
Method
Peel the bananas, trim off any bruised spots and cut them into rounds or long strips as you like, about 1cm thick.
Juice the lime, dilute it with a little cool water and soak the banana slices for 10 minutes.
Heat the oven to 120C, line a tray with foil and lay the slices out in a single layer. Dry for 20 minutes.
Once the slices turn golden brown, flip them and keep drying until crisp.
Roll the hot slices in 450g kOBE Monk Fruit Blend, let them cool, then store them in a jar and use within 1 to 2 weeks.
Tips
A soak in diluted lime juice keeps the slices from browning.
Without an oven, air dry the slices until leathery, fry them golden and coat them while hot.
Cut the banana into rounds about 1cm thick, since thinner slices curl and crumble once dried.
Lay the slices in a single thin layer on the tray, since stacked slices come out crisp in places and limp in others.
Let the slices cool completely before the lid goes on, since warm slices trap steam and soften.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.