If you’re looking to add flavor and “oomph” to your time on the trail, bananas are a great choice as a hiking snack. Why? Well, among other things, bananas are a great source of vitamin B6, manganese, vitamin C, potassium, dietary fiber, potassium, biotin, and copper. Bananas are one of the world’s healthiest foods. They’re also a great add-in to trail mix.
Unfortunately, bananas are difficult to cart around in a backpack. They’re oddly shaped and bulky. They bruise easily, resulting in banana mush. These problems can be solved if you dry bananas by slicing them and slow baking them in an oven to create banana chips. (I recommend this over using a dehydrator, which tends to crank out mini hockey pucks.)
Here’s how we do it:
- Pre-heat oven to 200 degrees
- Coat a baking sheet with cooking spray
- Slice a banana in thin slices, about one-quarter of an inch thick
- Dip slices in lemon juice and place on baking sheet (very important step or you’ll wind up with little black hockey pucks. Don’t ask how I know that.)
- Bake, turning over once or twice, until banana slices are golden brown and crispy. About 8 hours.
- Remove from oven. Cool and add to your favorite homemade trail mix.
That’s it! Ovens and wattage vary, so be sure to check your banana slices often so they don’t overbake.
For more, see: Cheapskate Guide to Terrific Trail Mix.
What’s your favorite add-in? Share in the Comments section.