In a large bowl, mash bananas; cream in peanut butter.
Add graham cracker crumbs, peanuts and cinnamon, mixing until well blended.
Form dough into a ball.
Place on a large sheet of waxed paper and shape into a long rectangle.
Wrap waxed paper tightly around the dough and chill 4 to 6 hours or overnight.
With a serrated knife, slice dough into 1/4" slices.
Place on regular sheets; dry at 145º for 4 to 6 hours or until firm (these will be softer than other crackers, more like cookies).
Makes approximately 50 crackers.
