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6
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61
Dried Ripe Bananas
Banana Cooler
4
-8 ripe eating bananas
8
3
1
1
small ripe bananas
cups orange juice
medium-sized lemon
ice cubes, crushed
Wash unpeeled bananas. Blanch 4 bananas at a time in a large
saucepan half filled with boiling water. Keep in boiling water for 3–5
minutes. Remove bananas to a bowl of tap water to cool completely. Peel
and slice lengthwise, place on an aluminum screen set on a tray. Dry in an
oven set at 200ºF and leave the oven door slightly open; or dry in a solar
dryer. The bananas are dry when they are slightly tough and chewy. Pack in
plastic bag fully and seal. Store in a clean jar in a cool, dry place.
2
Slice bananas into blender. Add juices, cover and blend until bananas
are pureed. Add ice, blend until smooth. Serve immediately.
ASCC/EFNEP
Note: Source of concentrated sugar. Nutritional values similar to one
cup serving on the preceding table.
Estimated Nutritional Values
Amount/Serving
% DV*
Amount/Serving
% DV*
Calories
326 kcal 16 %
Carbohydrate
Iron
81 Gm 27 %
Total Fat
2 Gm
0 Gm
0 Mg
7 Gm
4 Gm
3 %
0 %
0 %
0 %
8 %
1.2 Mg
44 Mg
342 IU
7 %
4 %
7 %
Saturated Fat
Cholesterol
Sodium
Calcium
Banana Chips
Vitamin A
Vitamin C
154 Mg 257 %
2
green cooking bananas
oil for frying
Protein
salt to taste
*Percent daily Values (DV) are based on a 2,000 calorie diet
Pour oil into pot to heat. Peel bananas and cut them into thin slices.
Servings in this recipe:
3
Put banana on paper-covered plates and sprinkle with salt. When oil is very
hot, fry chips until they are pale gold in color. Drain on paper. Serve at
once.
Milk:
0
Veg:
0
Fruit:
4
Bread:
0
Meat:
0
Note: High in fat due to deep fat frying.
Banana, A Tropical Treat South Pacific Foods Leaflet 7 (1983), SPC,
Noumea, New Caledonia
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