Dehydrator Peanut Butter And Banana Graham Crackers Recipes

DEHYDRATOR PEANUT BUTTER AND BANANA GRAHAM CRACKERS

Steps:

• In a large bowl, mash bananas; cream in peanut butter.
• Add graham cracker crumbs, peanuts and cinnamon, mixing until well blended.
• Form dough into a ball.
• Place on a large sheet of waxed paper and shape into a long rectangle.
• Wrap waxed paper tightly around the dough and chill 4 to 6 hours or overnight.
• With a serrated knife, slice dough into 1/4" slices.
• Place on regular sheets; dry at 145º for 4 to 6 hours or until firm (these will be softer than other crackers, more like cookies).
• Makes approximately 50 crackers.

BANANA GRAHAM CRACKERS

Steps:

• Combine dry ingredients in a large bowl. Set aside.
• In a medium bowl, mix melted butter, banana, honey, and molasses; stir to mix. Add vanilla extract.
• Pour banana mixture all at once into flour mixture. Using a fork, stir until mixture is combined with all flour mixture. Knead dough in bowl until all flour is incorporated. Dough will be crumbly. Divide dough into smaller pieces; roll each piece between 2 pieces of waxed paper(or parchment paper) to 1/8" thickness.
• Cut with a 2 1/2" round cookie cutter and transfer to an ungreased baking sheet. Bake in a 325*F. oven for 15-17 minutes or until golden brown.
• Makes about 40 crackers.

DEHYDRATOR CHOCOLATE, PEANUT BUTTER AND BANANA GRAHAM CRACKERS

Steps:

• 1. In a large bowl, mash bananas; cream in peanut butter. Add graham cracker crumbs, peanuts and cinnamon, mixing until well blended. Form dough into a ball. Place on a large sheet of waxed paper and shape into a long rectangle. Wrap waxed paper tightly around the dough and chill 4 to 6 hours or overnight. With a serrated knife, slice dough into 1/4" slices. Place on regular sheets; dry at 145º for 4 to 6 hours or until firm (these will be softer than other crackers, more like cookies). Makes approximately 50 crackers.

FROZEN GRAHAM CRACKER TREATS

Steps:

• Place the peanut butter and peeled bananas in a bowl, and mush them with a fork until you get a well-mixed bowl of mush.
• Break the graham crackers in half so you have 24 squares. Set 12 aside. Line a long piece of foil with the crackers in rows of 4, 3 columns high. Using your fork, dollop on a generous amount of mush on each of the 12 squares. (The original recipe called for 8 squares for this, but there was WAY too much mush for me, so use your discretion). Cover the mushy squares with your extra 12 squares, making them into 'sandwiches'. Stack and fold your 'sandwiches' into the foil, and freeze for about 6 hours. Eat, and SAVOR.
• Note: I'd recommend folding 1 row in the foil, then put the next row on top. When I did mine, the bottom rows got smooshed too much and froze together, and I was really careful. This may work in tupperware as well!