This recipe originated from someone at CD Kitchens, but as usual I changed it to suit my tastes. I doubled the recipe. Basically what you're doing here is making Banana Bread, cutting it in pieces and baking it again, much like you would biscotti. It took longer then I anticipated to bake these the second time. I ended up leaving them in the oven for 3 hours, then I turned the oven off and left them in there over night. They were very crispy by the next morning. I coated them with a chocolate glaze. These are different from biscotti in that they are not as dense.