What can bananas not do?
They are the sweetest, cheapest, most versatile fruit I can think of. They can become ice-cream. They can become custard. They can become crepes. They can become bread. And now they have become churros.
Bananas are already shaped a bit like churros, and they taste fantastic with cinnamon. With a bit of dehydration, they turn all caramel-y and sweet. The outside dries out while the inside stays soft, kind of like deep fried dough…kind of. The chocolate dipping sauce is made of bananas too. See, so versatile.
I suggest eating these soon after they come out of the dehydrator. After a little while, the outside reabsorbs moisture from the inside, and they get a bit mushy. If you do end up with some messy leftovers, just throw them in the blender and make banana cinnamon pudding. If you don’t have a dehydrator you can always try the old oven-on-its-lowest-temp-with-the-door-cracked-open method. Or you could just peel, sprinkle, and eat the bananas, no dryness added.
1 tsp cinnamon
2 tsp coconut sugar (or other dry sweetener)
1 tsp cinnamon
1 TBSP cacao powder
- Slice the bananas in half and dehydrate for about 2 hours at 115 degrees. They should be barely moist on the outside.
- Mix together the coconut sugar and cinnamon. Sprinkle it onto the outside of the bananas, and rub to coat. Don’t rub too hard or the sugar will start to dissolve and caramelize, and you won’t end up with a dry exterior “crust”.
- Dehydrate for another 1-2 hours.
- To make the sauce, puree everything in a blender until it is smooth.
- Dip and eat immediately.
I can’t help the shape of bananas, so temper any dirty thoughts.