Best 5 Chocolate Banana Fruit Roll Up From A Dehydrator Recipes

CHOCOLATE BANANA FRUIT ROLL UP/FRUIT LEATHER (DEHYDRATOR)

Steps:

• Add bananas, sugar, and cocoa into blender and puree till smooth.
• Line a food dehydrator rack with parchment paper or use the fruit leather screen, and pour the mixture into the tray 1/4 inch thick.
• Dry at 130 degrees Fahrenheit for up to 10 hours. You may want to flip the leather half way through, dry until no moist spots are left.

CHOCOLATE-DIPPED FROZEN BANANAS

Steps:

• Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconut
• Line a sheet pan with waxed paper. Cut 1-inch off the end of each banana. Insert a popsicle stick into the cut-end of each banana, pushing the stick halfway in, leaving the other end exposed for use as a handle. Place the bananas on the sheet pan and freeze 1 hour.
• Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally.
• Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped banana in the desired decorations, transfer to the sheet pan, and return to the freezer.
• Once frozen, store the bananas in an airtight container.
• Serving suggestion: To serve at a kid's party, paint a hunk of styrofoam and stick the banana handles in the top, so they stand upright.

FRUIT LEATHER ROLL-UPS

Steps:

• Preheat the oven to 200 degrees F. Combine the fruit and sugar in a blender. Add the lemon juice to taste (use 2 tablespoons for apples or bananas) and puree until smooth.
• Transfer the pureed fruit to a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium low and cook, stirring occasionally at first and then more often toward the end, until most of the liquid evaporates and the mixture is very thick, 35 to 45 minutes. Be careful: The mixture may splatter.
• Line a 12-by-17-inch rimmed baking sheet with a silicone mat or nonstick foil. Use an offset spatula to spread the fruit on the mat or foil into a thin layer. Bake until barely tacky, 3 hours to 3 hours, 30 minutes.
• Transfer the baking sheet to a rack and let the fruit leather cool completely. Peel off of the mat or foil. If the leather is still moist on the underside, return it to the oven, moist-side up, until dry, about 20 more minutes. Lay the leather smooth-side down on a sheet of wax paper and use kitchen shears to cut it into strips on the paper. Roll up the strips and store in zip-top bags for up to 1 week.
• Plum: 5 medium, unpeeled, chopped
• Peach or nectarine: 5 medium, unpeeled, chopped
• Apple: 3 large (Gala or Granny Smith), peeled and chopped
• Strawberry: 4 cups, hulled and chopped
• Raspberry: 5 cups
• Grape: 3 1/2 cups (preferably Concord), seeded if necessary
• Banana: 5 medium, peeled
• Mango: 2 large, peeled and chopped
• Raspberry-Vanilla: 5 cups raspberries plus the seeds from 1/2 vanilla bean
• Strawberry-Banana: 3 cups strawberries, hulled and chopped, plus 2 medium bananas, peeled
• Apple-Ginger: 3 large apples, peeled and chopped, plus 1 1/2 teaspoons grated ginger
• Spicy Mango: 2 large mangoes, peeled and chopped, plus 1/8 teaspoon each salt and cayenne pepper

CHOCOLATE BANANA FRUIT ROLL UP FROM A DEHYDRATOR

Steps:

• 1. Add bananas, sugar, and cocoa into blender and puree till smooth. Line a food dehydrator rack with parchment paper or use the fruit leather screen, and pour the mixture into the tray 1/4 inch thick. Dry at 130 degrees Fahrenheit for up to 10 hours. You may want to flip the leather half way through, dry until no moist spots are left.

FRUIT ROLL-UP

Steps:

• Mix applesauce and Jell-O.
• Spread in food dehydrator, or a fruit leather tray, or a plastic wrapped tray.
• Dry by your dehydrator's manufacturer's instructions, until no wet spots are left.
• I have used all sorts of fruit puree not just apple sauce.
• Use your favorite flavor of Jell-O.