How to make and how useful dried bananas

Fresh bananas are well known and loved all over the world. But the fact that they are dried, probably many will hear for the first time.

Meanwhile, this exotic billet can not only be purchased from a distribution network, but also easily made independently at home, and you will get exceptionally tasty, original and useful (although quite caloric).

Calorie and chemical composition

Indeed, this is an extremely valuable product. Let's start with the minerals. 100 g of product contains (descending):

• potassium (K) - 1.5 g;
• magnesium (Mg) -0.1 g;
• phosphorus (P) -74 mg;
• calcium (Ca) -22 mg;
• sodium (Na) -3 mg;
• iron (Fe) -1.15 mg;
• Zinc (Zn) -0.61 mg;
• manganese (Mn) - 0.57 mg;
• copper (Cu) -0.39 mg;
• selenium (Se) -0,004 mg;
• fluorine (F) -0,002 mg.

So, the main mineral "wealth" of dried bananas is potassium. This element is indispensable in our body for many reasons. It takes part in the regulation of water balance, removing excess fluid from the body, activates important enzymes, improves the functioning of the heart, controls blood pressure and prevents the development of atherosclerosis due to the prevention of the accumulation of sodium salts in the vessels. In addition, potassium at the cellular level ensures the normal functioning of the muscles, endocrine glands, brain, and other internal organs. Potassium also has a beneficial effect on the nervous system, eliminates the symptoms of fatigue and chronic fatigue, helps get rid of puffiness and eliminates problems of difficult urination. This element is especially important for people of old age, as well as for those who lead an active lifestyle or eat low-calorie foods. A lack of potassium in the body can cause constipation, nausea, metabolic disturbances and even provoke a heart attack.

Magnesium is an essential element for our nervous system, it is a kind of guarantor of the internal balance of the body. Magnesium helps to remove harmful substances from the tissues, the so-called "slags". It has been proven that this element is necessary for the body to assimilate vitamins C, B1 and B6 (which, by the way, are also contained in dried bananas). In addition, magnesium, not just calcium, provides strength to our bones. Another basic element for the formation of bones and teeth is phosphorus, its reserves can also be replenished by dried bananas.

Iron is a mineral involved in the synthesis of hemoglobin that saturates tissue with oxygen. Each hemoglobin molecule contains four iron atoms. This element strengthens the immune system, improves skin condition, helps to cope with fatigue. Dried bananas are also rich in vitamins. In the same 100 g of product can be detected (again descending):

• vitamin A (the biological equivalent of retinol) -74 mg;
• vitamin B4 (choline) -20 mg;
• vitamin B9 (folic acid) -14 mg;
• Vitamin C (ascorbic acid) -7 mg;
• Vitamin B4 (nicotinic acid) -3 mg;
• Vitamin B6 (pyridoxine) -0.44 mg;
• vitamin E (alpha-tocopherol) -0.4 mg;
• vitamin B2 (riboflavin) -0.24 mg;
• Vitamin B1 (thiamine) -0.2 mg;
• Vitamin K (phylloquinone) -2 µg.

It should be noted that the above amount of pyridoxine is the daily rate of this substance, which takes an active part in metabolic processes. Ascorbic acid is a powerful immune stimulant. Vitamin C helps the body to cope with various bacterial and viral infections, heals wounds and bone fractures, performs many other important functions in the body. Retinol is extremely beneficial for eyesight and, like ascorbic acid, strengthens the immune system. Thiamine is involved in the blood, improves brain function.Riboflavin improves metabolic processes, oxygenates the skin, nails and hair, prevents the occurrence of cataracts and is involved in the formation of antibodies.

Another valuable component of dried bananas is cellulose (it accounts for almost 10% of the product). Fiber removes bad cholesterol from the body, maintains the sugar level in the normal state, improves the functioning of the intestines, is an excellent prevention of cardiovascular pathologies and even some malignant neoplasms.

In addition to the substances mentioned above, dried bananas also contain ash, sucrose, starch, pectins, mono- and polyunsaturated fatty acids, amino acids, and other organic compounds and water (3%).

Energy value of the product (the ratio of proteins, fats and carbohydrates): 3.89 g: 1.81 g: 88.28 g (simple carbohydrates -47.3 g). But the calorie content of dried bananas, in comparison with other dried fruits, is impressive: there are 346 kcal per 100 grams (for comparison, in raisins 299, in dried apricots and prunes, about 240, in dried apples, about 250, and in general, the average figures for dried fruits range in the range of 250-300 kcal per 100 g).

How are dried bananas useful?

The benefits of dried bananas are determined by their chemical composition. We have described in detail what substances important to the body can be obtained from this valuable product.

The cardiovascular and nervous systems, the gastrointestinal tract, the liver and the brain are the “areas” that will respond with gratitude in the first place to such a delicacy.

The fibrous structure and a large amount of fiber are remarkable properties for improving the functioning of the stomach and intestines. Potassium and magnesium will help the body get rid of excess fluid and harmful substances.With constipation and anemia, dried bananas can significantly improve the condition of the patient. Vitamin C has a tonic effect and improves immunity. Serotonin contained in the product improves mood, relieves stress, relieves the blues, eliminates the effects of stress and normalizes sleep. Dried bananas have a lot of sugar, and sugar, as you know, is the main source of energy. That is why the product is shown with increased physical exertion, and is also recommended for those who are exhausting themselves with low-calorie diets. By the way, this delicacy can be used as a delicious dessert, as an alternative to completely non-healthy cakes and cakes.

The benefits of dried bananas are determined by the following properties:

• fast digestibility;
• hypoallergenic;
• high content of potassium and fiber;
• lack of cholesterol;
• low sodium and saturated fat.

How to dry

Dried bananas today can be easily found in any large retail outlet (if you have not met this product, perhaps you simply did not pay attention to the inscription on the bright packaging). However, as is often the case, in the production on an industrial scale, various preservatives, dyes, flavors, flavor enhancers and other unattractive substances are added to the natural product, and the quality of the raw materials may be far from ideal. Therefore, it is much better to dry bananas on your own, especially since it is very easy to do this at home.

Whole

Fully ripened, but in no way overripe fruit are selected as raw materials for harvesting. There should be no damage, wormholes or dark spots on the skin.

Selected bananas are washed, allowed to dry, then peeled. In order for the fruit not to darken, they are recommended to sprinkle with lemon or orange juice. Before drying, you should gently pierce each banana with a toothpick in several places to ensure better circulation of warm air and speed up the cooking process.

A clean baking tray is covered with baking parchment, after having been lubricated with vegetable oil, otherwise the fruit will stick to the surface. Now we place the bananas so that they do not touch each other, and put them in the oven, preheated to 40-80 ° C.

In order for the fruits not to burn and not to lose nutrients, it is better to leave the oven door a little ajar.

Drying time will be at least five hours, it all depends on the selected temperature, water content in bananas and their sizes. At the same time, it is periodically necessary to check the condition of the fruit and turn them over to different sides for uniform processing. If your oven has a ventilation mode, be sure to use it, in this case, the door can be closed, but you still have to watch the process all the time.

To reduce the processing time, the fruit is still recommended to be cut at least in two parts across, they will look almost the same, but they will be prepared much faster.

Ready dried bananas will be much smaller in size, but all the liquid from them should not go. Fruit should not crumble and break, on the contrary, it becomes elastic, when bent and unbendable, it is not deformed.

Since drying takes place at not very high temperatures, and no preservatives are used, the finished product retains almost all the useful substances.

Chips

Banana chips are an accelerated fruit drying option. There are several ways to make such a delicacy yourself.

You can use the same oven. Prepared and peeled bananas are cut into slices (the size depends on your taste), after which they are dipped in lemon or orange juice diluted in water (approximately 30% solution) for half a minute. Without such processing, the finished chips will have an unattractive dark brown color.

Now put in the oven as described above. Cooking time, compared with whole bananas, significantly reduced. If you are a happy owner of a dryer for vegetables and fruits, you will not need an oven. In such a device, banana chips will be ready in about 12 hours, but the probability of burning or drying them out is much less.

The longest, but perhaps the best way to dry chips, is to use natural heat, that is, drying in the sun. Unfortunately, it is not suitable for everyone, because it needs a brightly lit area with good ventilation and excellent weather conditions.Prepared blanks for chips are laid out on such a surface on a paper towel or cloth, on top of weathering and insects are covered with gauze and left under the sun. Periodic changes of parts of the day are excellent conditions for drying fruits, when bright sunshine gives way to night coolness and vice versa. Periodically remove gauze and turn the pieces of bananas on the opposite side. When the fruit is reduced in size and covered with an appetizing caramel crust - the process is completed.

Finally, another recipe for dried bananas involves the use of a microwave oven. Citrus-soaked fruit pieces are laid out in a single layer on the surface of a suitable microwave shape covered with oiled paper and placed in the oven for three minutes at maximum power. After that, the fruit must be removed and dried at room temperature for at least another day.

How to store at home

After drying, no matter what technology you use, the fruit should be placed in a well-ventilated place until it cools completely (from the parchment on which they lay in the oven, dryer or microwave, they should be removed and put on clean paper or at least ).

Now chips or dried whole bananas should be decomposed into glass containers and tightly covered with a lid. Storage in plastic or paper bags, as well as in plastic containers is also allowed, but in any case they must remain closed.

Storage conditions depend on the degree of drying.

For example, dried bananas should be stored in the refrigerator, and here it is better to use glass containers, rather than paper or cellophane. But the completely dried product is perfectly preserved at normal room temperature. If the humidity in the room is not too high, the paper for such dried fruit is quite suitable packaging material. And in fact, and in another case, the storage period is one year, with strict observance of these conditions.

What can you cook

Dried bananas - quite self-contained delicacy and excellent snack.In combination with oatmeal, other dried fruits and nuts, they are a complete breakfast - famous cereals. You can add such dried fruits in any cereal, it will make them much tastier and more interesting. In addition, there are a lot of recipes for a wide variety of dishes, in which dried bananas are present to enhance the richness of taste. We will not mention the numerous desserts, creams, muffins, pies and other baking options, here and everything is clear. Dried bananas perfectly harmonize with meat and fish, due to which they can be used in cooking in the widest possible way.

For example, try cooking a delicious crab salad with dried bananas. Put crab meat torn into fibers on a plate (if you are not lucky enough to be a resident of Kamchatka, you can at least take crab sticks), add cucumbers, mangoes, avocados and banana chips cut into thin slices. Beat orange juice with soy sauce (3: 1 ratio), pour the salad dressing. As a main dish, you can use this recipe.Meat (lean pork, beef or veal) cut in portions and fried in butter. Then you need to add carrots cut into thin circles and onion in half rings and stew for 3-4 minutes. Next, add half a cup of dry white wine and finely chopped dried bananas, stew for another minute. Pour the meat with vegetables with water so that it barely covers the contents of the saucepan, cover and simmer for 30-40 minutes, depending on the type of meat. Before removing from the heat, salt, pepper and sprinkle with dry grass (for example, basil).

So, the idea is clear. On this basis, you can conduct any experiments by adding dried banana to familiar dishes.

Contraindications and harm

The main problem with dried bananas is their high calorie content and very high sugar content. People with diabetes should use the product with caution, it is better to consult with your doctor.

With the abuse of the product, even a completely healthy people can disrupt the metabolism, not to mention that overeating dried bananas entails the appearance of excess weight.

Otherwise, the use of dried bananas is safe and has no direct contraindications. However, of course, we are talking about a product made with our own hands from natural raw materials, since in industrial conditions fruits are often dried with the addition of fats (usually not the most useful), as well as sugar, which is used as a preservative. Thus, the already high-calorie and sweet product becomes even "heavier." In addition, manufacturers can add various flavor enhancers, flavors, stabilizers and other "chemistry" to the dried bananas, which can completely kill all the good that was mentioned so much above. As you can see, dried bananas are an exceptionally useful product, if made at home, from high-quality raw materials and without harmful chemical additives. This tasty delicacy is rich in the most important minerals, vitamins and fiber, necessary for the normal functioning of the body, is easily digested and is an excellent source of energy, with almost no direct contraindications.