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You can keep them whole or slice them in half lengthwise. The bananas should be at least 3 inches apart from one another. Try to apply even pressure to keep the banana mash an even consistency. You can also use a rolling pin for this. The goal is to get the bananas down to about 1/8 of an inch (0.3 cm). If you don't want to measure them, just make it as flat as you can! Peel off the top sheet before you begin dehydrating. Check in at the 4 and 6-hour mark to see how they're doing. When ready, the top should be leathery but not sticky. If the bottom is still moist, you can optionally flip them over halfway through. These can be rolled up and stored in an airtight container for several months.
Peel the bananas. Place the whole bananas between two sheets of parchment paper. Use a heavy cutting board to smash the bananas. Transfer the parchment paper to the dehydrator rack. Set your dehydrator to 135F (57C) for 7 hours. Let cool and slice into strips.