How to Make Sun Dried Bananas
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This sun-dried banana recipe uses just one ingredient to make naturally sweet, chewy snacks by drying them in the sun until soft and slightly sticky.
A simple way to preserve bananas
Dried bananas are ripe bananas that have been dried until the flavor becomes more concentrated. They turn sweeter and a bit chewy, which makes them really easy to snack on.
Drying them is also a great way to preserve bananas since they keep much longer, especially if you suddenly have way too many. For me, it’s one of my favorite ways to use a fresh batch from our trees, along with fried bananas and grilled bananas.
The ones you usually find at the store are often fried and covered in sugar (sometimes labeled banana chips), but these are completely different. A healthy snack with no sugar added and no oil needed.
Best bananas to use
- Ripeness: For sun-dried bananas, use ripe bananas that are firm and naturally sweet, not overly soft or mushy.
- What to look for: Yellow bananas with a few brown spots. This is when they taste best after drying.
- Too ripe: They become too soft and messy to work with.
- Not ripe enough: They won’t be sweet and can turn dry instead of chewy.
- Best type: I used kluay nam wa, small Thai bananas with a rich flavor. You can find them at Asian grocery stores or markets.
How to sun dry bananas
1. Prepare the bananas: Peel the bananas and arrange them in a single layer on a drying rack or bamboo tray. Make sure they’re not touching so they dry evenly.
2. Sun-dry (first stage): Place the bananas in direct sunlight for 1–2 days. Bring them inside in the evening and leave them loosely covered (mesh cover or loose cloth) at room temperature.
3. Flatten the bananas: Once they’ve dried slightly, use a large knife or flat surface to gently press and flatten each banana.
4. Sun-dry again: Return the flattened bananas to the sun and continue drying for another 1–2 days until they are:
- dry on the outside
- soft and slightly sticky inside
- no visible moisture
If you press them and they still feel moist, just leave them a bit longer. It’s better to check a few times than take them out too early.
Tips for making this recipe
❥ Use ripe, not overripe bananas. Yellow with a few brown spots is ideal.
❥ Adjust to your texture. If you like them softer, take them out earlier.
❥ Don’t overcrowd the tray.
❥ If you’re in a humid place (like here in Thailand), it may take a couple of extra days before the bananas are dry.
How to store
Let the dried bananas cool completely, then store them in an airtight container in a cool, dry place. They’ll stay fresh for about 1–2 weeks at room temperature.
For longer storage, keep them in the fridge for up to a month, or freeze them for a few months. If they start to feel too dry, you can soften them slightly by letting them sit at room temperature or put them in the sun for a bit.
More drying methods
Bananas can be dried in a few different ways, depending on what you have at home and how much time you want to spend on it.
Note: You can use methods like an air fryer or microwave, but to me they don’t give the same texture or consistency as the ones above.
How to Make Dried Bananas
Equipment
- Drying rack or bamboo tray
- Knife or flat surface (for flattening)
Ingredients
- 10 ripe bananas
Instructions
- Prepare the bananas. Peel the bananas and arrange them in a single layer on a drying rack or bamboo tray. Make sure they’re not touching.
- Sun-dry (first stage). Place in direct sunlight for 1–2 days. Bring them inside in the evening and keep them loosely covered at room temperature.
- Flatten. Once slightly dried on the outside, gently press each banana with a knife or flat surface to flatten.
- Sun-dry again. Return to the sun and dry for another 1–2 days until dry on the outside and soft and slightly sticky inside.
- Check doneness. If they still feel moist when pressed, leave them to dry a bit longer.
Notes
- Use the nutrition card in this recipe as a guideline.