Bananabreadbiscotti Recipes

BANANA-CHOCOLATE CHIP BISCOTTI

Steps:

• Heat oven to 350°F. Grease large cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, beat sugar and butter with electric mixer on medium speed, or mix with spoon. Beat in banana, vanilla and eggs until smooth. Stir in flour, baking powder and salt. Stir in chocolate chips.
• Divide dough in half. On cookie sheet, shape each half into 10x3-inch rectangle with greased hands (dough will be sticky).
• Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes; move to cutting board. Using sharp knife, cut crosswise into 1/2-inch slices.
• Place slices, cut sides down, on cookie sheets. Bake 10 to 12 minutes or until golden brown and dry on top. Turn cookies. Bake about 10 minutes longer or until golden brown. Remove from cookie sheets to cooling rack.

BISQUICK® BANANA NUT BREAD

Steps:

• Heat oven to 350°F. Grease bottom of 9x5x3-inch loaf pan.
• Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

BANANA BREAD BISCOTTI

Steps:

• Preheat the oven to 325F and line a baking sheet with parchment or silicone.
• Slice the loaf into "sticks" (I cut slices, then cut those in half width-wise) and place on the sheet.
• Sprinkle evenly with sugar.
• Bake for 20-30 minutes, depending on how moist the banana bread was originally. Cool on the sheets.

BANANA WALNUT BISCOTTI

Steps:

• Preheat the oven to 350F. Line one cookie sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
• In another large bowl, beat together the eggs, mashed banana, and vanilla until smooth. Gradually beat in the flour until incorporated then stir in the walnuts.
• On a floured surface with floured hands, lightly knead the dough. Place the dough on the parchment paper and pat out into a log that is roughly 15 to 20 inches by 5 to 6 inches, no more than 1/2 inch high. If dough is too sticky, add a little bit more flour. Bake 22-25 minutes or until brown, set on the edges, and center is firm. Remove the cookies from the oven. Turn the oven down to 300F.
• Cool the cookies for 15 minutes then with a serrated knife, cut into 3/4 inch wide pieces. Place cut side down back onto the cookie sheet and bake an additional 15-20 minutes until firm. Cool completely.

BANANA RUM BISCOTTI

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, baking powder, and salt in a bowl and stir to mix well. Beat the eggs lightly in a bowl, and add the sugar, banana, oil, and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecans, mixing them thoroughly into the dough. Form the dough into 4 logs about 1/2 inch thick, place them onto parchment paper-lined baking sheets, and bake for 25 minutes, until the cookie logs begin to brown.
• Lower the oven temperature to 250 degrees F (120 degrees C). Remove the baking sheets from the oven and let the cookie logs cool for 10 minutes. Remove the logs from the parchment paper and cut each log into 1/2 inch thick slices. Place the biscotti back onto the cookie sheets and bake for 15 minutes per side (30 minutes total) until cookies begin to brown. Remove to racks to cool. The biscotti will be soft at first, and will harden as they cool.

BANANA BREAD BISCOTTI

Steps:

• Pre-heat oven to 325 degrees F.
• Cut leftover bread into 1-inch thick slices.
• Cut each slice into half lengthwise and place on cookie sheet.
• Bake in a preheated oven for 15-20 minutes.
• Flip biscotti, and bake for another 15-20 minutes.
• Cool on a wire rack.
• Enjoy with a cup of coffee or hot tea.

CHOCOLATE PEANUT BUTTER BANANA BISCOTTI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
• Combine bananas, cake mix, water, eggs, and oil in a large bowl. Whisk until well blended, about 2 minutes. Gently fold in peanut butter chips. Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 40 to 50 minutes.
• Reduce oven temperature to 300 degrees F (150 degrees C). Let bread cool in pans for 10 minutes. Remove and finish cooling on a wire rack. Place a second cooling rack on top of a baking sheet.
• Slice loaves in half horizontally and then into 1-inch-thick pieces. Brush 1 side of each slice lightly with honey and place on the prepared cooling rack.
• Bake in the preheated oven until golden and crispy, about 40 minutes. Cool on the rack for at least 10 minutes; the biscotti will become crispier as they cool.

BANANA BREAD BISCOTTI

Steps:

• Preheat the oven to 300 degrees F. Position a cooling rack on top of a baking sheet.
• Slice the banana bread width-wise. Then, slice into thin pieces that are each about 1/2 inch thick. Lightly brush one side of each slice with honey and place on the cooling rack.
• Bake until golden and crispy, about 30 minutes. Allow to cool on the rack for 10 minutes. The biscotti will become more crisp as they cool.