This study is about how to control the microstructure of dehydrated banana during drying by a multi-flash drying process. The influence of different drying methods and process variables on the formation of fruit microstructure and texture were evaluated. These processes included a conductive multi-flash drying process, conductive multi-flash drying combined with classical vacuum drying, convective drying in an oven, and vacuum drying. Density, porosity, and shrinkage of dehydrated fruit were strongly influenced by the drying process. Results showed that it is possible to control the porous structure of dehydrated banana by choosing the correct dehydration process.