Banana Chews

This is the recipe mentioned in the Back on My Feet Relay blog post. Great source of all natural energy for on the run, literally. It’s not quite a dehydrated banana chip because it has a little chew to it. It is both gluten free and vegan. This recipe makes roughly 80 chews. I found it in one of my favorite cook books Run Fast Eat Slow by Elyse Kopecky and Shalane Flanagan.

Ingredients: 

  • 2 tablespoons coconut oil melted
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 3 ripe bananas, peeled and sliced 1/8 inch think

Cooking Instructions: 

  1. Preheat oven to 250 F. Line a baking sheet with parchment paper and brush it with about 1 teaspoon of the coconut oil (a silicone basting brush works great).
  2. In a small bowl, combine the remaining 1 tablespoon coconut oil, lemon juice, cinnamon, and salt.
  3. Spread our the bananas evenly on the backing sheet and brush each slice with the lemon mixture.
  4. Bake in the center of the oven for 2 hours. After 1 hour, remove from the oven. Use tongs to flip each banana slice and return them to the oven.
  5. Place the baking sheet on a wire rack to cool completely before storing in a mason jar or airtight container for up to 1 month.

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