Slice the bananas about 1/8th inch and dehydrate. This can be done on a parchment-lined baking sheet, baked at 175 or in a food dehydrator, each for 2-3 hours. Once bananas are dried but still bendable, remove.
In a food processor, mix together dried bananas, 1 1/2 cup pecans, dates, and salt until it forms a smooth paste.
Add oats and remaining 1/2 cup of pecans and blend until well combined.
Place dough on a piece of parchment paper and press out to about 1/2 inch. Place a second piece of parchment on top of dough and roll smooth to about 1/4 inch thick, straightening the sides as you roll to form approximately a 6—12 rectangle.
Cut into 12 equal pieces and enjoy. Store in refrigerator for up to 5 days.