Mix the first five ingredients together in a large bowl. Place the banana, agave and vanilla in your blender and blend until smooth. Add wet ingredients to the bowl and mix it all together with a large spoon. This should give a very stiff batter. Spoon out a heaping tablespoon for each cookie onto non-stick dehydrator sheets (flattening each cookie a little with dampened hands) and dry overnight at 104 degrees. The next day, move cookies directly onto dehydrator screens and dry another 8 hours, or until desired firmness. These keep well in the 'fridge, where they will firm up a little bit more.

* Banana Flour: blend as many ripe bananas as your blender will handle until completely smooth. Pour onto non-stick dehydrator sheets and dry overnight. The next morning, remove from sheets, flip over and dry another 8-12 hours or until very stiff. Break into large piece and store in 'fridge until ready for use. When you're ready, break this crispy banana fruit leather into pieces which fit into a dry, high speed blender and blend until you have a powder. Voila - banana flour!