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!
– 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.
How long will these biscotti stay fresh? Simply store the biscotti in a zipped lock storage bag or a plastic container (or your favorite glass cookie container). They’re great for up to 3 days. Since it has egg in the batter, keep in fridge to store longer than a few days. Can I freeze these banana bread biscotti? Yes! Once they have completely cooled down, transfer the biscotti to a zipped lock freezer bag. Or you could wrap them in plastic wrap and place in a freezer safe storage container. Freeze them for up to three months.
RECIPE TIPS AND FAQ’S:
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