Banana Bread Biscotti
By Julie Van Rosendaal, Dinner with Julie
Feb 24, 2017
If your freezer is anything like mine, it has a black banana tucked into every spare inch of space, threatening a banavalanche every time you open the door. If you’re tired of making banana bread, here’s something different — banana biscotti, made with oats, nuts, coconut and chocolate chips — like breakfast you can dunk in your coffee, or grab with you to go, like a granola bar.
Although biscotti is associated with hot drinks, it’s also perfect for little fingers to hold and nibble. If you want to avoid the hard texture, skip the second bake — the biscotti will still be baked through, but remain soft. For teething toddlers, do the second bake but avoid nuts and other large chunks in the dough, and keep an eye on kids as they eat them in case small pieces break off. The beauty of this biscotti is its versatility — stir in any kind of nuts, seeds, dried fruit or chocolate you like — or add some cinnamon or ginger — everything goes well with banana.
Because biscotti is so dry, they keep and travel well — wrap a couple to tuck into your bag if you need a little nibble to go.
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Banana Bread Biscotti
When your bananas are getting ripe but you don’t have time to bake, toss them in the freezer, skins and all. To quickly thaw, sit them in a bowl of warm water.
You Will Need:
- 1 3/4 cups all-purpose flour
- 1 cup oats
- 3/4 cup sugar (white or brown)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter
- 1 overripe banana
- 1/4 cup milk or orange juice
- 2 large eggs
- 2 tsp vanilla
- 1/2-1 cup pecans, walnuts or almonds (optional)
- 1/2 cup chocolate chips or dried fruit (optional)
- 1/3 cup shredded or flaked coconut (optional)
- coarse sugar, for sprinkling (optional)
Preheat the oven to 350ºF.
In the bowl of a food processor, combine the flour, oats, sugar, baking powder and salt; pulse until the oats are finely ground. Add the butter and pulse to blend. Transfer the mixture to a mixing bowl.
Add the banana, milk, eggs and vanilla to the food processor and pulse until smooth; add to the dry ingredients along with whatever additions you like. Stir just until the dough comes together.
Shape the dough into a 12-inch log on a parchment-lined baking sheet (the dough will be a bit sticky-dampening your hands helps), then flatten so it’s about 15 inches long and 4 inches wide. (Divide the dough into two if it doesn’t fit on your cookie sheet, or make longer, thinner logs for smaller biscotti.) If you like, sprinkle the top with coarse sugar.
Bake for 25-30 minutes, until golden and firm. Transfer to a wire rack to cool, then cut on a slight diagonal into 1/2-inch thick slices using a serrated knife.
Stand the biscotti upright on the baking sheet, spacing them about half an inch apart, and bake for another 15 minutes, until crisp and dry. Makes about 1 1/2 dozen (or more) biscotti.
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