Dried bananas - the first working and easy recipe to make dried bananas available to all

Dear Ian

thank you for your testing and posting your results / recipe in very detail

the first recipe with the lemon juice sounds very logic and very much like a truly working recipe.
In all the countries having an abundance of bananas i know of - like here in the Philippines but also in India and
Africa and many other South East Asian countries - lemon, lime or similar fruits are available very cheap and in ample quantities needed to preserve bananas.

Here in the Philippines we have a variety of lime - called "calamansi" - smaller than lime, but same in taste and quality, very inexpensive and available year round.
as to the fly-mesh
of course we have that also and most countries I remember have such meshes or mosquito screens,
used as mosquito net or similar use. cheap and available all over the country here.
People here are used to make dried products,
they dry fish in quantities for bad weather season ...
and since recently they also make dried mango for local sale and exportation here - but it appears that this is commercial knowledge and NO public knowledge only.

such natural presevation methods should always be public and shared among all farmers and people all around the world for the mutual benefit of all !!

requirements to keep ants away are similar.

the purpose of posting my question was to find someone who has the answer and then have it posted and available for all farmers looking for solutions.

your lemon dipped dried bananas appears an excellent solution and working recipe to make air / sun dried bananas.

If you have some more time i would love to know how long - in weeks or months - you can store those bananas without them changing major characteristics in flavor or color.

i remember from my childhood time in Switzerland that the quantities of dried bananas available - sticky, sweet and VERY tasty -= could be stored for many weeks without any requirement to temperature or so - i.e. out at regular indoor room temperature.

may be you have the opportunity to make just a few dozen
and may be you can manage to wait eating these tasty bananas for a longer while.

how long ?

like so many times a limit can only be recognized when the limit has been exceeded.

a test like:

you make a bunch
and eat one each week
until you feel / taste / smell that they start to change taste or overall quality ( smell, look, feeling, taste, flavor, ... )
and note down the approximate climate / temperature of storage at ambient temperature

love and bliss