Peel green bananas and slice into 1⁄4 inch rounds

Arrange slices in a single layer on dehydrator trays or cookie sheets

Dehydrate at 115°F for 6 hours, or until dry and brittle

Allow slices to cool fully then break into smaller pieces

Process in a blender or food processor into a fine flour

Sieve if needed to remove any remaining chunks

Store in an airtight container up to 1 month