Total Calories: 22
Preheat the oven to 200°F. Line a baking sheet with a silicone baking mat. Set aside. Place the bananas and sugar in the work bowl of a food processor fitted with a metal blade (or in a blender) and process for 45 seconds or until the bananas are pureed. Spoon the pureed bananas onto the center of the prepared baking sheet. 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 2 1/2 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 into irregular triangular shapes. The crisp banana wafers can be stored in an airtight container for up to three days.
From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.
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