The following recipes show you why Bananas are such a great fruit to dehydrate!

With an Ezidri dehydrator you can create dried Banana chips, rollups and more in no time at all! Dried banana is a great snack or used in trail mixes & cereals. It is also delicious when rehydrated & used in a variety of recipes like bread, cakes & biscuits.


Bananas are really easy to dry – simply slice the bananas into 5mm thick pieces and place into your Ezidri dehydrator. Mesh sheets are a great idea to use with bananas. Due to their sticky nature a Mesh Sheet will make them easier to peel them off when dry!

If you want to prevent your bananas from going brown, simply place them into a bowl & covering with Lemon Juice or Unsweetened Pineapple Juice for 2-3 minutes. This doesn’t affect the taste in any way, bananas are still delicious when not pretreated!

Then simply lay the fruit onto the trays of the Ezidri, ensuring that they aren’t touching. Dehydrate at 55 deg C for 8-12 hours until pliable, leave to cool and then enjoy!

To store, place in an airtight container in a cool, dry, dark place.



1/2 cup dried banana slices
3/4 cup buttermilk
1/2 cup butter
1 cup soft brown sugar
2 eggs
1/4 cup melted dark chocolate
1 tsp vanilla essence
2 cups plain flour
2 tsp baking powder
1/4 tsp salt



Soak dried banana slices in buttermilk for 30 minutes. Drain but keep buttermilk. Puree bananas in a blender.

Cream the butter & sugar, add eggs one at a time. Add bananas, melted chocolate & vanilla essence. Stir in half the flour, the remaining dry ingredients, reserved buttermilk & the rest of the flour.

Pour into a greased & floured 13cm x 26cm (5in x 10in) loaf tin & bake in an oven preheated to 180 deg C for 45 minutes or until cooked.

Enjoy a slice with your next cuppa!


Recipe courtesy of Drying Food by Ricky M Gribling.


This recipe couldn’t be easier! Simply slice your bananas into 5mm thick pieces and cover with dessicated coconut. Place the coated slices into your Ezidri on Mesh Sheets & dehydrate at 55 deg C (Snackmaker – Medium) for approx 16-20 hours dependent on how dry you like your banana chips! Then simply leave to cool and enjoy!



6 dried pear slices
6 dried banana slices
8 lamb loin chops
2 Tbsp oil
1 tsp dried rosemary
1 Tbsp dried mint
2 Tbsp thickened cream
1/4 tsp salt
freshly grounded black pepper, to taste



Chop pear & banana slices with scissors. Barely cover with boiling water & leave, covered, for 30 minutes.

Remove fat from lamb chops. Heat oil in a frypan, quickly stir in rosemary. Add lamb chops & fry for approximately 10 minutes on each side. Remove chops from frypan and keep hot. Sprinkle mint on the dried fruit, add fruit & soaking liquid to pan, combine with the pan juices. Simmer for 3 minutes, stirring. Add seasoning & cream. If preferred, put the sauce through a blender.

Warm through & serve on top of lamb chops and enjoy!