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Banana Bread Sticks

Banana Bread Sticks created by Chef Joey Z.

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.

Ready In:
2hrs 30mins
Serves:
Yields:
Units:

ingredients

  • 12 cup brown sugar
  • 1 cup light oil
  • 2 eggs (I used EnerG egg replacer)
  • 2 cups mashed bananas
  • 12 cup nuts (roasted, chopped and optional)
  • 1 teaspoon vanilla extract (or other flavor optional)
  • 3 14 cups spelt flour (or unbleached)
  • 3 34 teaspoons baking powder
  • 1 teaspoon baking soda

directions

  • Preheat oven to 350°F If you've decided to use them, roast your nuts for 7-10 minutes. Remove and cool.
  • Grease two medium loaf pans.
  • Mash the bananas and set aside.
  • Chop the nuts (I used macadamia nuts), set aside.
  • Put the flour, baking powder and baking soda in your food processor and mix to incorporate. Put in a large bowl.
  • Put the brown sugar and oil in the bowl of the food processor and combine. Add the eggs or egg replacer. Process until combined. Add the vanilla and give it a couple more pulses. Add the mashed banana.
  • Pulse once to combine.
  • Add the chopped nuts to the flour mixture and mix them to coat.
  • Add the wet ingredients to the dry until just combined. Don't over mix.
  • Divide between the two loaf pans.
  • Bake for 1 hour or until the loaves are done.
  • I found 40 minutes was sufficient, but it may vary for different ovens. I used a wooden kabob stick to test my loaves. Once the stick came out clean I removed the loaves from the oven.
  • Turn the stove temperature down to 200°F.
  • Cool the banana bread in the loaf pans for about 15 minutes then turn them out onto metal racks and cool.
  • Make sure they are cold before you cut them as they will fall apart.
  • Using a serrated knife, cut each loaf in about 1 inch slices, then cut the slices in half so they resemble a biscotti cookie.
  • I placed them cut side down on a metal cookie sheet covered with parchment paper. Bake for at least another hour. I found that more time is needed. Be patient it might take a while.
  • The slices should be hard and crunchy when finished. Store in a tightly covered container. I'm going to glaze these with chocolate. :0).
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RECIPE MADE WITH LOVE BY

@Chef Joey Z.
Contributor
@Chef Joey Z.
Contributor
"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."
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  1. Chef Joey Z.
    Banana Bread Sticks Created by Chef Joey Z.
    Reply
  2. Chef Joey Z.
    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.
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