Baked Bananas

Ever had those “Nothing But Bananas” from Trader Joe’?

They are whole bananas that have been flattened and dried. They are chewy and they are good!  My absolute favorite outdoor activity in Colorado is hiking and these are perfect to take along.


Unfortunately I only ever get these yummy treats when I am visiting friends in Madison, Wisconsin or my brother in Union, New Jersey because here in Denver we have no Trader Joe’s.


I realize this is a crime and have begged Trader Joe’s to come to Denver. If you are out there Trader Joe – please, please, please…


Come to Denver!!


I buy two or three packs of them thinking I will stash them away in my pantry and eat them slowly and savor them until my next visit to a town with my man Joe.


Aaah, no! I eat a whole bag in one sitting (there are about 10 bananas in there) and then proceed to experience the ill effects of too much potassium.  I’ll spare you the details but I don’t recommend it!


Since “Nothing But Bananas” are nowhere in site in my great city, I decided to make them myself.



Bananas – ripe but not too ripe


Other Supplies

Rolling Pin

Jelly Roll Pan or other baking sheet

Silpat or silicone baking mat

Waxed paper or parchment paper cut to size of pan

Set the oven to 200 degrees Fahrenheit.


Place the bananas on the silpat.


I could only fit 3 large bananas on one sheet at a time.


Cover the bananas with the waxed or parchment paper.

Gently smash the bananas with the rolling pin.


Remove the paper and place in the warm oven.


At 2 hours this is what they looked like…

Mine took about 4 hours to dry to the desired consistency.

I removed them from the oven and let them cool and dry for another hour or so before storing in a plastic bag.


They look a little weird but they pack alot of flavor and are a perfect source of energy (and don’ t take up much room) when hiking, biking, skiing…


Print this recipe!

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