YIELD: 6 SERVINGS
My kids go bananas for these wholesome snacks. I recommend using a dehydrator for best results, but you can also bake them in the oven at 200°F, spread out on a silicone mat, for several hours until dried.
Directions
Blend the fruit until smooth in a high-speed blender or food processor, scraping down sides as needed.
The consistency should resemble a fruit smoothie.
Spread out into a fruit leather mat fitted for your dehydrator.
Spread thinly and evenly and then wrap the tray on a flat surface a few times to remove any air bubbles.
Set your dehydrator to 135 °F and let it roll until the fruit is no longer tacky, for about 4 to 5 hours.
If using a conventional oven, simply spread thinly onto a silicone mat and set the oven to the lowest temperature with the door slightly ajar.
Bake for 3 to 4 hours, until no longer tacky.
Gently peel up from the tray and place onto a cutting board.
Using a pizza cutter, slice into large sections and then immediately roll up onto waxed paper so that the fruit is completely covered.
Enjoy immediately or store for up to 1 month in an airtight container.
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Ingredients
2 medium very ripe (a few brown spots is desired) bananas
2 heaping cups fresh small strawberries
