Deep, honeyed and unhurried. Island banana dried slowly to concentrate the fruit.

About dehydrated banana

Bananas (Musa species) grow throughout Sri Lanka, where local varieties such as Ambul, Seeni and Kolikuttu are eaten every day. Ripe banana is naturally sweet, and slow drying concentrates that sweetness.

Dehydrated banana is made by peeling and slicing ripe fruit and drying it at low temperature until most of the water is gone. It differs from fried banana chips, which are cooked in oil. Dried banana is commonly traded by moisture content, cut and color.

Common uses

• Snacking
• Trail mixes, granola and cereals
• Bakery and confectionery
• Smoothies and baking mixes

Storage and documents

Dried fruit should be kept sealed, cool and dry, since it picks up moisture from the air. Kept that way it typically holds 6 to 12 months. Buyers usually ask for a certificate of analysis, a health or phytosanitary certificate as the destination requires, a certificate of origin and, for retail packs, label details that meet local rules. Exact specification, packing, MOQ and price are confirmed on the quote.

What to include in a quote request

A clear request usually states the product form and cut, the pack size and packing (bulk or retail), any labeling or private label needs, the quantity per shipment and how often, the destination port and the Incoterm, for example FOB Colombo or CIF. Mentioning the food safety certification required by the destination market helps the supplier confirm fit.

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