Spread the batter onto 2 large jellyroll pans that are lined with Silpat or parchment paper (I have tested both liners and both work). Spread it as thin as you can - this is really important so that they cook even and don't come out soft/chewy. Pay attention to the middle making sure there isn't too much there - push the batter all the way to the edges. It spreads easily with a spatula. Sometimes if my bananas are on the bigger side and I have too much batter I will get a third sheet out - you just want to make the batter on the sheets thin. You can see the thickness in the crackers on my images in this post.

Bake in a 300 degree oven for 10 minutes and then use a pizza roller or a butter knife to score the sheets into cracker shapes.

Put the sheets back in the oven and bake another 30-40 minutes at 300 degrees. If you see any browning around the edges move to the next step.

Turn the oven OFF while keeping the sheets of crackers IN the oven to dehydrate the rest of the way about 20-30 minutes minimum. I have left them in there for an hour or so if I am out and about running errands without any issues or burning because the oven is off.

Let the crackers cool a few minutes before handling - they crisp up even more after they cool. Store the crackers in an airtight container and eat within 2 weeks.