Banana Bread Biscotti Recipes

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.

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:

• 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 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.