In a food processor, blend banana until pureed. Add collagen and continue to puree until smooth. In a bowl, combine banana mixture and whey crunchies. Stir to evenly coat. Place bar batter into a parchment paper lined baking sheet and spread until evenly distributed. Place in the freezer for at least 2 hours before slicing and serving. Store in the fridge (softer texture) or freezer (firmer texture).