Serves: 12
Total Calories: 18
Preheat the oven to 200°F.
Place the bananas in the work bowl of a food processor fitted with a metal blade (or a blender), and process for 45 seconds or until the bananas are pureed. Spoon the pureed bananas in the center of a baking sheet lined with a silicone baking mat. Using a metal spatula, spread the puree evenly into a rectangular shape, about 1/16-inch thick. The layer should almost cover the mat. Bake the banana puree for 21/2 to 3 hours or until brown and completely dry. Remove the pan from the oven, place another baking sheet over the baked banana, and invert the pan. Gently remove the silicone pad and allow the baked banana to cool for 30 minutes to an hour. When cool, break the baked banana into irregular triangular shapes. The Crisp Banana Wafers can be stored in an airtight container for up to 3 days.
From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.
This Crisp Banana Wafers recipe is from the Cook'n Ultimate Smoothies Cookbook. Download this Cookbook today.
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