by Barb Moody

1 cup banana puree
1/2 cup wheat bran

Blend enough bananas to make one cup puree. Over-ripe banans are great for this. Add 1/2 cup bran. Mix thoroughly but do not allow to stand. Spread onto Teflon sheet. Use a straightedge to score. Dry at medium heat (105° F - 100° F) until crisp. Remove and break into pieces on scored lines.