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Ingredients

Preparation: Peel ripe bananas, and slice evenly

1/4 inch thick.

Pretreatment: None necessary, optional: soak 2 to

3 minutes in solution of 1 quart water and 1 tea-

spoon ascorbic acid, or blanch in heavy syrup for 2

minutes. May also be dipped in pineapple juice to

retain freshness.

Drying time: Dehydrator: 12 to 24 hours; oven: 5

to 6 hours.

Dryness test: Firm, chewy, and leathery texture.

Refreshing: Soak 1 cup bananas in 1 1/2 cups hot

water for 2 hours.

Storage time: 2 to 4 months at 70 degrees F.

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