Place unpeeled bananas in a brown paper bag.

Loosley fold down the top of the bag.

Place the bag in a warm spot and check the fruit daily until it reaches desired ripeness.

Preheat oven to 300°

Cover baking sheet with aluminum foil.

Separate bananas, leaving peel on, and place bananas on baking sheet. Leave space between bananas.

Place baking sheet in preheated

Bake bananas for 15-30 minutes or until peels are black and bananas are soft. Check on bananas every 5-10 minutes.

Remove bananas from oven and let them cool for 10-15 minutes

When fruit is cool enough to safely handle, remove peel and scoop out the softened fruit.

Place banana on a microwave safe plate.

Leaving peel on the banana, pierce the peel with a fork or sharp knife in several spots on all sides.

Microwave banana in high for 30 seconds at a time until banana is soft to the touch. This may take up to 3 minutes.

Remove bananas from microwave and let cool for 10-15 minutes or until they are safe to handle.

Carefully, remove the peel and scoop out softened fruit with a spoon.

Line a cookie sheet with parchment paper.

Peel bananas and slice fruit into 1/4-1/2 inch rounds.

Place banana slices on cookie sheet without overlapping.

Place cookie sheet in freezer and allow the fruit to freeze completly, at least 30 minutes.

Remove cookie sheet, with frozen banana slices, from the freezer and quickly transfer the banana slices to a freezer safe Ziplock or container.

Banana slices can be stored in the freezer for up to 6 months.