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Drying works to preserve food by removing the mouisture, namely water from food, so that bacteria, mould and yeast can't grow. Interestingly drying food slows down the action of enzymes without destroying them.
Organic dried bananas make a great snack for the lunchbox, or anytime of the day and can be made using bananas that are ripening and going to waste on the bench. These can be made using a dehydrator, the sun or an oven.
Bananas- avoid using black bananas though.
Simply peel the bananas, slice in half vertically.
Load onto dehydrator trays, being careful not to let them touch. Turn on the dehydrator and allow to dehydrate for around 8 hours.
Turn oven onto lowest setting. Place bananas on baking paper on a tray in the oven. Leave oven door open. Dehydration time will depend on oven, but expect it to take at least 8 hours rotating tray every hour or so.
Using a solar dryer, place in the sun, ensuring that they are brought in overnight till dried.
Bananas are high in potassium and low in sodium, so they are great for maintaining blood pressure, great source of copper and manganese which helps relive fatigue.