Microwave vacuum drying of banana slices was investigated experimentally This type of drying procedure is preferable to conventional drying techniques in order to avoid product degradation due to high temperatures encountered in convective drying. The drying process was examined by introducing pulse-generated microwave power in banana samples. The material temperature was monitored. Temperature peaks in the last stages of drying indicated that drying could be favoured if temperature was maintained below a maximum level, so that the final product should not be burned by hot spots doting microwave drying. This procedure produced dehydrated products of excellent quality as examined by taste, aroma, smell and rehydration rests.