Directions

1. Place 1 cup sliced bananas on a cookie sheet or pizza pan with holes and put in a 150°F oven for 5 to 8 hours or until bananas are dehydrated. Keep for up to 5 days covered in fridge. 
2. In a blender, combine 1 cup frozen sliced bananas, milk, pineapple banana juice, honey and ice. Blen on medium for 30 seconds or until smooth. 
3. Pour the smoothie into a glass and sprinkle with cinnamon and finish with 3 dehydrated banana pieces.