Take a classic banana bread and add those flavors to Italian biscotti…Banana Bread Biscotti are the perfect way to use up some of your very sweet and ripe bananas. These delightful biscotti are so nice dipped in your coffee or tea. The dough comes together without a mixer!
Cook Time: 40 mins
– 2 cups all-purpose flour – 1 tsp baking powder – 1/4 tsp salt – 1 tsp cinnamon – 1/2 tsp ground nutmeg – 1/2 cup packed dark or light brown sugar – ½ cup mashed very ripe banana about 2 small bananas – 1 large egg – 4 tbs coconut oil – 1 tsp pure vanilla extract – 1/2 cup almonds toasted and roughly chopped divided (or walnuts)
What is really nice about this recipe is that you’re using up those sad and lonely very ripe bananas and you can make the whole thing by hand! It’s a 1/2 cup of ripe mashed up bananas. So it should be one large banana or two small ones.
Do I need a mixer to make this cookie dough? The best thing about these biscotti (besides the fact that you’re using up those sweet ripe bananas)is that the whole thing comes together easily by hand. What is the best spice to use in a banana bread biscotti? I used what I would typically use in a banana bread. I added a little bit of cinnamon and a touch of nutmeg. You could use ginger, cardamon. You could even use a combo of whatever you like.
RECIPE TIPS AND FAQ’S:
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