Place all of the ingredients in a blender and process until smooth.
Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
Can be stored in a glass container in the fridge and used for all kinds of things!
Ingredient quantities will vary depending on how many and what you want to make them.
In a food processor or blender, blend the bananas to a smooth texture.
Pour the batter onto the non-stick sheets that come with the dehydrator and spread into a thin square shape. If you don’t have non-stick sheets, use parchment paper, not wax paper .
Don’t spread too thin or it will create holes when drying.
Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) and continue to dry for 10+ hours.
Dry times will always vary on how thick or thin you spread it, the climate and humidity that you live in.
Once dry enough, flip the banana leather onto the mesh sheet and peel off the non-stick sheet and continue to dry until you can touch the leather and it doesn’t stick to your hand. It should still be pliable.
o store, lay a large enough sheet of plastic wrap on the counter, place the leather in the center, fold one edge of the plastic onto the leather and roll into a tube.
Cut the leather into equal sized squares. Roll into a cone shape, wetting the edges so they stick together. If you have Cream Horn Molds (scroll towards the bottom of the Amazon page) you can use that to help shape the cones.
Pipe the ganache into the cone and then using a small cookie scoop, place a dollop on top so it looks like an ice cream cone.
Dip in crushed nuts or shredded coconut. Enjoy right away or store them in the freezer for up to a month.