RECIPE: Dehydrated Cinnamon Banana Chips

I’m always trying to get creative with some of Willow’s favorite snacks and lately, bananas are her favorite. She is extremely finicky with texture, so getting foods just right can be tricky. She loves cinnamon, so I decided to experiment with a cinnamon sugar banana chip! Please be sure to read all the way to the end because I’m sharing one of my favorite IG accounts and a link you won’t want to miss.

Dehydrated Cinnamon Banana Chips {vegan, gluten-free, soy-free, oil-free, refined sugar-free}

What you need:

  • Very ripe, spotted bananas as they are easiest for our bodies to digest
  • 1 lemon, juiced – mixed with 1 TBSP filtered water (optional)
  • 1 TBSP coconut sugar
  • 1 TBSP Ceylon cinnamon
  • 2 small bowls

* Any leftover coconut sugar and cinnamon can be used in a smoothie, pancake batter or a topping for nice cream!

How to:

  1. Mix the coconut sugar and cinnamon in a small bowl.
  2. If you’re using lemon juice/water, set aside in a separate bowl. The lemon is used to prevent the banana from turning brown *
  3. Thinly slice your banana and dip in the lemon juice – using the lip of the bowl, wipe away the excess lemon juice.
  4. Next, coat the banana slices in the coconut/cinnamon mixture. You can sprinkle it on each slice, but coating the banana slices really give it a nice flavor.
  5. Spread out evenly on your mesh dehydrator tray(s) and set the temperature at 115 degrees F for 18-32 hours, or until your desired texture. Ours turned out slightly crispy and chewy – perfect for Willow because when things are two crispy or hard, she won’t eat them. You can also set your dehydrator to a higher temperature to speed up the process, just keep an eye on how things are going. I like to keep the temperature between 115-120 and let it run overnight…that’s the beauty of the dehydrator!

* You can omit the lemon as it can be tart/sour, but I personally like the flavor it adds when combined with the cinnamon and coconut sugar.

Dehydrated Cinnamon Banana Chips || Be Sol-Ful

Dehydrated Cinnamon Banana Chips || Be Sol-Ful

Dehydrated Cinnamon Banana Chips || Be Sol-Ful

Dehydrated Cinnamon Banana Chips || Be Sol-Ful

I only used two bananas this time around and as with anything you dehydrate (or bake), things shrink. This batch only gave us approximately 1/2 – 3/4 cups…hard to really say since we started eating them right out of the dehydrator! You’ll want to use several bananas and fill your dehydrator 🙂

So, I also wanted to share with you a link to a great blog post by Jen Goes Green on how to make the ultimate nice cream! She is seriously the queen of nice cream – if you’re not already following her on Instagram, go check out her page…I’m pretty sure you’ll be drooling over all the photos. She’s also a kind, beautiful human being! You can find her on Instagram @jengoesgreen

I mean, come on, look at this perfect nice cream!!!!

Jen Goes Green
The Ultimate Nice Cream

Here is the link for her nice cream tutorial:


Thanks for stopping by!