Cut your peppers in tiny slivers so it dries out faster. Place single layer on a baking sheet, and then toast them in a 125-degree oven for about 4 hours.

Remove peels and place bananas in a bowl. Use a fork or potato masher to mash the bananas well.

For each cup of mashed banana, add one teaspoon of lemon juice to prevent browning.

In a large bowl add mashed bananas and top with dried hot peppers.

For a prettier presentation cut a banana pepper in half lengthwise, bake for 10 minutes on a 325-degree oven, cool peppers slightly and stuff with mashed bananas and serve.