Recipe Thurday: Banana Bread Biscotti

I have a couple overripe bananas whcih normally become banana bread but this recipe turned up in my search for a new banana bread recipe and I couldn't turn it down! In the interest of health, I'm going to try using a little less sugar than called for and I'll use whole wheat flour. I'll let you know how they turn out! I think these will be great to have at my desk for a morning treat! 

Banana Bread Biscotti

Nutrition Info

• Calories: 83.2
• Fat: 2.6g
• Carbohydrates: 13.8g
• Protein: 1.7g

Ingredients

1 3/4 cups flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup mashed ripe banana (about 1 banana)
1 tbsp canola oil
1 large egg
1 tsp vanilla
1/2 cup chopped walnuts or pecans

Directions

-Preheat oven to 350 degrees F.
-In a medium bowl, combine flour, sugar, baking powder and salt; set aside.
-In a large bowl, combine banana, oil, egg and vanilla, and mix until well blended. Add the flour mixture and walnuts to the banana mixture and stir just until combined. If the mixture seems dry, use your hands to mix until the dough comes together.
-Turn the dough out onto a lightly floured surface, divide in half, and shape each piece into an 8" long log. Place the logs 2"-3" apart on a cookie sheet that has been sprayed with nonstick spray and flatten each into a rectangle that is about 3" wide.
-Bake for 30-35 minutes, until firm and cracked on top. Transfer the log to a wire rack to cool for 15 minutes. Reduce oven temperature to 275 degrees F.
-Place the logs on a cutting board, trim the ends and cut each log diagonally into 1/2"-3/4" thick slices with a serrated knife. Place the slices cut side down on a cookie sheet. Return to the oven for 20 minutes, then flip the cookies over and bake for another 20 minutes. Transfer to a wire rack to cool.
-Makes 2 dozen biscotti.

Number of Servings: 24


Thank you Spark Recipes for this great recipe!!