Banana Bread Biscotti
- Ready In:
- 1hr 15mins
- Ingredients:
- 21
- Yields:
-
2 dozen
ingredients
- 118.29 ml melted unsalted butter
- 236.59 ml white sugar
- 29.58 ml honey
- 78.78 ml brown sugar, packed
- 177.44 ml pureed ripe banana
- 2 eggs
- 9.85 ml pure vanilla extract
- 29.58 ml fresh lemon juice
- 1.23 ml cinnamon
- 1.23 ml nutmeg
- 0.61 ml allspice
- 709.77 ml all-purpose flour
- 12.32 ml baking powder
- 1.23 ml baking soda
- 1.23 ml salt
- 236.59 ml banana granola or 236.59 ml mueslix cereal (Post or Kellogg’s etc.)
- 118.29 ml minced chocolate-covered english toffee bars or 118.29 ml caramel-flavored bits (optional)
- 118.29 ml finely chopped toasted walnuts or 118.29 ml macadamia nuts
- 177.44 ml diced ripe banana
-
Topping
- 78.78 ml brown sugar
- 59.14 ml melted butter, to taste
directions
- Preheat the oven to 350°F Stack two baking sheets together and line the top one with parchment paper.
- In a large mixing bowl, cream the butter or oil with the sugars and honey and the mix in the pureed banana.
- Blend in the eggs, vanilla and lemon juice.
- Fold in the dry ingredients, and last, the diced banana, thoroughly but taking care not to mash the banana into the dough (you want the chunks to stay intact).
- Pat the dough out in one large log about 4-5 inches across and 10-14 inches log.
- Smear the top with a tiny bit of extra melted butter and press in crushed about 1/3 cup or so or brown sugar.
- Bake 35-40 minutes until set.
- Reduce oven temperature to 325°F Meanwhile, cut the log into cookies, about 1/2 inch or a bit more, on the diagonal.
- Bake, on a cookie sheet,turning once, about 15-20 minutes total to dry out and crisp cookies.
- Makes 1-2 dozen, depending on size.
- (For smaller ones, make two smaller logs).
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0