Banana Bread Biscotti
I always buy a bunch of bananas at the start of the week with the promise of being healthy and eating one in the morning with my cereal, but of course life happens and then inevitably I end up eating only one banana and the rest just fall into over-ripen despair. I end up making banana bread with them, and give it out to family or friends, because the guilt ends up being too much for me. I’ve gotten to the point where I’m tired of banana bread, and so this is where this banana bread biscotti come into play. It’s banana bread meets biscotti and I am 100% here for it. If you’re reading this and at the same time you have some bananas ripening in your kitchen, then don’t let them torment you any longer. Make this biscotti and let me know what you think.
Banana Bread Biscotti
Equipment
- Baking sheets
- Serrated knife
Ingredients
Biscotti:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter at room temperature
- ¾ cup granulated sugar
- 1 medium overripe banana mashed well
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
Topping:
- 1 large egg white whisked with a splash of water
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper and grease lightly with cooking spray. Set aside.
- Whisk together the flour, baking powder, salt and sugar in a large bowl. In a separate bowl, whisk together the mashed banana, egg, oil and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients along with the chopped walnuts. You’ll want the walnuts to be roughly chopped. They don’t all have to be uniform in size just make sure they’re fairly small pieces.
- Transfer the dough to a well-floured work surface and divide in half. Then with well-floured hands, shape each half into a log that is about 8-inches in length. Transfer the logs to a baking sheet that has been lined with parchment and lightly greased with cooking spray. Flatten out each log to about 1/2-inch thick and then sprinkle the tops with more chopped up walnuts.
- Bake for 15 minutes. Remove from the oven and let cool for about 10 minutes. Meanwhile, lower the temperature to 250°F. Slice the logs on a diagonal into about 10 to 12 slices per log, depending on how thick you make your biscotti. Return to the baking pan in a single layer, cut-side down, and bake for 15 minutes. Flip the biscotti over and continue to bake for another 10 minutes.
- Remove from the oven and let cool on the pan for about 10 minutes, before transferring them to a wire rack to cool completely and dry out a bit more. Serve and enjoy!
