For my birthday this year, my dear friend Debbie helped with my Whole30 by sending me a gift box of Whole30 approved snacks. Some of them I already knew, some were new things I’d never tried. But one stood out above the rest…the perfect sweet and savory snack…marinated banana jerky!
I have always loved bananas and banana chips. They never get old for me. But this was a new twist! A savory addition to the sweetness in a snack perfect “to go.” I had to know if I could make this myself. I had a bunch of balsamic vinegar and olive oil mix from caprese skewers so why not give it a try and get creative? I started with this recipe for the method then made my own adjustments. (I didn’t care for it with just plain bananas.)
Marinated Banana Jerky
- ¼ c balsamic vinegar
- ¼ c light olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- Bananas just on the verge of ripeness (green stems – no brown spots)
Whisk all marinade ingredients together. Pour into 8×8 baking dish. Place banana slices into the marinade and turn over making sure all edges get into the sauce. It’s not so important that they are all submerged, just that they at least got coated. Sit for 30 minutes to several hours covered in the fridge.
Line a half baker’s sheet with wax paper or foil or a silicone mat for easy cleanup. Cover with a rack for even drying of the fruit, top and bottom. As you take the banana pieces out of the marinade, allow to drip a little of the sauce off, then lay out on double paper towel and lightly dab the top with another doubled paper towel. They’ll dry better if they start dryer.
Lay out all banana pieces on the prepared rack with space in between. I usually get about 3 bananas on one sheet. Bake in 200 degree oven for 2-1/2 hours. Let cool completely before storing in airtight container. Or enjoy it right away! It will soften a little bit with storage.
This amount of marinade should work for 9-12 bananas done in batches of 3.
Slicing options
Bananas curve so cutting is a bit of a challenge. The length of the piece of banana you use doesn’t really matter so you can cut it in half or cut where it bends. And if it breaks when you’re slicing it, no big deal. I’ve tried both these options…just play with it.
Slicing banana lengthwise laying on the outer curved edge
Cut the banana widthwise wherever it bends. Then with one hand keeping the banana balanced on its curved outer edge, slice it in half, then make one more cut on each side of the first one. Try to keep the thickness uniform. If there’s still some bend in the banana, you may find the slices want to break as you cut (like in the photo above). But that’s not a problem for the end product. Repeat with remaining banana.
Slicing banana lengthwise laying on its side
Cut the banana in half across the middle (widthwise). Lay half on its side where you can fully see the curve. Cut as much down the middle lengthwise as you can. Then make another cut on either side of the first. You’ll end up with slices that aren’t exactly the same width throughout BUT it is much easier to cut when the banana isn’t trying to roll. (My top long slice was just a little too thick on one end; so I made one extra little cut to even that out.)
Snackin’ gold!
I couldn’t believe the taste of this marinated banana jerky was so easy to duplicate. That sweet and savory combination is addicting. I do wish they would dry just a little more, and I may keep trying adjustments to find the perfect texture. If I find another way that works better, I’ll update you here.
What new snack have you gotten into lately? Drop it in the comments! I’m always up for a good snack idea!
Want more banana goodness? Try these posts…
This looks awesome. I can’t wait to try these. Thank you Mellie.
Yay! I hope you’ll like ’em and the girls will enjoy helping make them!