*I always have a big bag of frozen, sliced banana in my freezer for smoothies and other things. So that’s what I used here. If you aren’t a banana-freezing freak like myself, you can use a fresh, ripe banana instead, but only use about 2 oz. (roughly half a medium-sized banana) or else the texture will be off on these.

Add all the ingredients to a blender and blend just until smooth. Spoon the batter in 1/4 cup increments onto a baking sheet lined with parchment paper or a baking mat.

Bake at 350°F for 12-14 minutes. Then remove from the oven and allow to cool on a cooling rack. I will usually eat one or two while they are still warm, and then I wait until these are cooled, place them in a ziplock bag, seal, and refrigerate until I want to eat them. They’ve never lasted me longer than a few days, but they’d probably be fine in the refrigerator for up to a full week. If you’d like to make a bigger batch and save them for longer, I would consider freezing them.