I have two recipes for banana tuilles. You will need silpats for both recipes.

The bananas can be shaped if done quickly as soon as the bananas come from the oven.

using a food dehydrator or a convection oven set under 200 degrees. place a firm banana thinly (a meat slicer or mandaline work the best) sliced the lenght of the banana brush with simple syrup mixed with a little citrus juice (lemon, lime tangarine ect.) place on a silpat and place in a food dehydrator or convection oven until the banana is dry form into shape desired while tuille is still warm.

I like to form the banana into a ring and pipe a tropical flavored mousse into the center.

The second banana tuille recipe is even easier. take 3 large bananas place in a blender and mix with the juice of 1/2 a lemon spread the mixture thinly over a silpat and cover with another silpat bake in a 300 degree oven until crisp and lightly brown, 20 min. or so this may be cut into shapes or broken into large interresting pieces and used as a garnish.