the heat from the sun couple with the wind has been used to dry food crops for preservation for the thousand years. Drying depends upon, temperature, humidity, quality of air used, size of the piece to be dried, physical structure and composition.  Heat is not the only factor which is necessary for drying. The condition, quality and amount of air passed over and through the pieces to be dried. The amount of moisture contained in the air to be used for the drying important and is referred to as relative humidity.

Place the sliced banana on the Dryer in one single layer. According to your dryer instructions and set the timer for about 24 hours. You can check it sooner but bananas usually take a long time to dry.

The slices of banana are ready when they snap easily and don't just bend in the fingers. Leave a few pieces cool first before trying the snap test as it gives a better indication to whether they are ready or not.

For longer storage or places with high humidity, little oxygen remover bags are a handy addition placed in the container or packet – you know, the little plastic pads you sometimes find in packaged foods? You can buy them in bulk and use them at home too for home-made dry food storage.