Bananas supply a low-calorie source of dietary fiber, potassium and vitamins C and B6 in a ready-to-eat package, but you can also enjoy them baked in the oven. The resulting banana fries or chips are crispy and full of concentrated banana flavor. The banana is crispy throughout or only crispy on the outside and creamy on the inside, depending on how you bake it.
Selection and Preparation
Firm, slightly under ripe bananas work best for baking. Select those that still have green showing on the peel near the stem end. The banana shouldn't feel squishy or have bruises. Peel the banana completely and remove any strings of peel that remain on the fruit, because these tend to burn and become hard during baking. You can slice the banana in circles or sticks. Sticks resemble traditional fries more. Make the slice no more than 1/4-inch thick for crispy chips or up to 1/2-inch thick for more tender fries.
Discoloration Issues
Bananas discolor when exposed to air and during baking. Although this darkening and discoloration doesn't affect the flavor of the banana fries, it is unattractive. A mild acid bath after slicing prevents most discoloration. Sprinkle the sliced bananas with lemon juice or dip each slice in a bowl filled with 1 tablespoon of lemon juice or vinegar and 1 cup of water. Commercial ascorbic acid powders sold for canning fruits also help minimize discoloration.
Crispy Bananas
Crispy banana chips resemble crunchy potato chips more than fries in texture, but they have the sweet flavor of banana. Arrange the sliced banana in a single layer on a greased or nonstick baking sheet. Overlapping bananas won't cook evenly and crisp up properly. The chips require 30 minutes in a 350 degree Fahrenheit oven to crisp completely. Flipping them halfway through the cooking time ensures even baking on all sides.
Tender Bananas
More tender banana fries require a shorter baking time at the same temperature as that for banana chips. Tossing the thicker-cut fries with oil helps crisp up the exterior while the inside remains tender and creamy. Use a mildly flavored oil, such as canola, and avoid strong flavored olive and nut oils. Only a small amount of oil is necessary, otherwise the bananas become greasy instead of crisp. Bake the fries for only 10 to 15 minutes, turning once, or until the outsides just begin to brown.
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