Thursday, January 28, 2010

beth's banana bread biscotti


i am quickly becoming a biscotti junkie. biscotti are so simple to make, versatile, low fat and just dang tasty. i had two spotty bananas that i hated to throw out, so rather than make boring banana bread, i made banana bread biscotti. oh my gosh they are good, a real keeper. i found a recipe on cooking light, this one here and adapted it to my liking using walnuts and rum. the cookies were crunchy with a chewy texture full of banana flavor. yummy. the biscotti were even better with a hot cup of coffee. i am posting my recipe adaptation below. enjoy.

beth's banana bread biscotti
  • 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup mashed very ripe banana (about 1.5 banana)
  • 1 tablespoon vegetable oil
  • 1 1/2 tsp rum or rum extract
  • 1 large egg
  • 1/2 cup chopped walnuts, dry toasted in a saute pan

preheat oven to 350°.

combine the flour, sugar, baking powder, and salt. combine banana, oil, vanilla, and egg in a medium bowl; stir in flour mixture and walnuts (dough will be sticky).

turn dough out onto a lightly floured surface; knead it till it comes together, flouring your hands often. place dough onto a silpat or parchment cookie sheet. shape dough into one long about 10 inchs with floured hands. flatten out with hands till about 1/2-3/4 inch thick. shape your log nicely, it won't spread. i try to have straight sides and rounded edges to get the traditional biscotti look.

bake at 350° for 23 minutes. remove rolls from baking sheet; cool 10 minutes. cut each roll into about 12 (1/2-inch) slices. place slices, cut sides down, on baking sheet. reduce oven temperature to 250°; bake 15 minutes. turn cookies over; bake an additional 15 minutes (cookies will be slightly soft in center but will harden as they cool). remove from baking sheet; cool completely on wire racks. if your cookies brown too quickly, just cover with some foil. store in an airtight container or your belly.


p.s. i think next time i will up the rum some, the banana overpowered it a little.

7 comments:

Pam said...

I happen to have ripe bananas to use up - this looks fantastic.

Patty said...

I'm going to move in with you. You are always cooking something yummy!

lisa said...

as a general rule, you should ALWAYS up the rum!

noble pig said...

What a treat this would be!!!

Sarah, Maison Cupcake said...

Bananas sound great in this. I've never made biscotti and didn't realise they were so easy.

Oge said...

Beth you are becoming quite the blogger and your cooking looks Yummy Oh Yea

Amanda said...

I so need to try biscotti. You make it look easy! ;)