From my earliest childhood in Switzerland - and decades after - i remember that swiss supermarkets we always had packs of sweet, tasty dried bananas - a little sticky from the natural sweetness and chewy like dried apples or dried apricots - but very tasty, sweet and healthy.

Of course i know how and have practiced to dry apples, mushrooms, or herbs, ...

It seems that bananas need a different method as they very easily and fast turn black when left without protecting peel.

Traveling and working in some 40 countries - among others in tropical or subtropical countries like in Africa, Carribbean, Asia, South East Asia - I have seen quantities of bananas being thrown out after they turned black. I have never seen any place actually making dried bananas. The type of dried bananas i remember is of course easy to store or transport at ambient temperature - and hence a valuable food / vitamin resource to be exported or stored for off season or given to children instead of sweets or candy.

WHO knows how to air dry or sun dry bananas with the use of natural energies and without any preservatives ?? A method easily practicable by farmers living i remote or mountainous areas having limited resources.

Any precise description on how to dry bananas that has been successfully practiced is welcome.

love and bliss

hans