Crisp Banana Wafers: The Best Crisp Banana Wafers Recipe from Cook'n

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	Crisp Banana Wafers

Serves: 12

These crispy wafers are simply made of puréed bananas that have been baked in a slow oven until the mixture becomes brown and crisp. The cooled baked banana purée is then broken into irregular pieces that can be used to adorn any of the smoothies found in this book.

2 medium bananas, peeled and cut into 1-inch pieces
1 to 2 tablespoons sugar

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Preheat the oven to 200°F. Line a baking sheet with a silicone baking mat. Set aside.

Place the bananas and sugar in the workbowl of a food processor fitted with a metal blade (or in a blender) and process for 45 seconds, or until the bananas are puréed. Spoon the puréed bananas in the center of the prepared baking sheet. Using an angular metal spatula or a straight spatula, spread the purée evenly into a rectangular shape about 1/16 inch thick. The layer should almost cover the mat. Bake the banana purée for 2 1/2 to 3 hours, or until brown and completely dry. Remove the baking sheet from the oven, place another sheet over the baked banana purée, and invert it. Gently remove the silicone baking mat and allow the baked banana purée to cool for 30 minutes to an hour. When the baked banana purée is cool, break it into irregular triangular shapes. The Crisp Banana Wafers can be stored in an airtight container in a cool, dry place for up to 2 days.

From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.

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