Mix the flavors of banana bread with Italian biscotti...These banana bread biscotti are perfect for using up ripe, sweet bananas. These biscotti are delicious with coffee or tea. No mixer needed—the dough comes together!
Ingredient
– 2 cups all-purpose flour– 1 tsp baking powder– ¼ tsp salt– 1 tsp cinnamon– ½ tsp ground nutmeg– ½ cup packed dark or light brown sugar– ½ cup mashed very ripe banana about– 1 large egg– 4 tbs coconut oil– 1 tsp pure vanilla extract– ½ cup almonds toasted and roughly chopped
Direction
1
Preheat oven to 350°F. Place parchment paper on a baking sheet and spray with cooking spray. Set aside.
2
Mix flour, sugar, baking powder, salt, and spices in a large bowl. Set aside.
3
Mashed banana, egg, coconut oil, and vanilla extract in a separate bowl until smooth. Mix ⅓ cup walnuts with dry ingredients. Mix dry and wet ingredients. Get sticky dough. (If the dough is sticky, scrape it out and work it on a clean counter with flour until cohesive.)
4
On a lined cookie sheet, scrape and cut the dough in half with a rubber spatula. Cooking spray hands and make 2 1/2-inch-wide, 1/2-inch-thick logs. Add remaining walnuts or almonds to logs. Logs are diagonally knife-scored. Mother slices biscotti on her baking pro. Bake 20–25 minutes until dough is firm but flexible.
5
Logs should cool 15 minutes on a wire rack. Lower oven temperature to 300°F.
6
Carefully place the loaf on a cutting board. Cutting each log diagonally (if you scored the dough, follow your knife marks) into 1/2-inch-thick slices, place slices cut side up on sheet.
7
Bake 7 minutes, flip biscotti, bake 7 more. Allow to cool and dry on wire rack. Enjoy!