Although better results for moisture loss in bananas with osmotic treatment were obtained when osmosis was carried out using sugar syrup at 48 °C, the dehydrated banana slices obtained with the use of 67 °Brix sugar syrup at ambient temperature (28 ± 1 °C), for 60 minutes of osmotic treatment, having a fruit/syrup proportion of 1:1 and agitation was preferred and a simplified mathematical model, using the experimental equation of M/Mo = Ae(–Kt) fitted well to the experimental results.