BANANA BREAD BISCOTTI
Banana Bread Biscotti is a crunchy, sweet treat to enjoy with your coffee and a great way to use up leftover banana bread.
Provided by Barbara
Categories Snack
Time 45m
Number Of Ingredients 1
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.
Nutrition Facts : Carbohydrate 14 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 76 mg, Fiber 1 g, Calories 82 kcal, ServingSize 1 serving
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.
BANANA-CHOCOLATE CHIP BISCOTTI
A perfect compliment to your morning cup of coffee, this biscotti recipe is a crunchy riff on chocolate chip banana bread.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h35m
Yield 40
Number Of Ingredients 9
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.
Nutrition Facts : Fat 1/2, ServingSize 1 Cookie, TransFat 0 g
BANANA BREAD BISCOTTI
Have a loaf of banana bread that didn't quite bake all the way through, or just have some leftovers that are going stale? Slice them up and make a delicious biscotti!
Provided by YummySmellsca
Categories Dessert
Time 35m
Yield 24 pieces, 24 serving(s)
Number Of Ingredients 2
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 RUM BISCOTTI
These cookies are crispy on the outside and softer on the inside. They aren't too sweet. They do taste like banana.
Provided by sueb
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h25m
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 16.2 g, Cholesterol 10.3 mg, Fat 2.3 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 0.3 g, Sodium 63.6 mg, Sugar 6.2 g
BANANA BISCOTTI
I brought these to work and they got rave reviews. I used the Banana Crunch cereal from Trader Joes. Recipe is from Kraft.
Provided by cookiedog
Categories Dessert
Time 1h45m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- PREHEAT oven to 325ºF. Mix flour, baking powder and salt until well blended; set aside. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, bananas and vanilla; beat until well blended. Gradually add flour mixture, mixing until well blended after each addition. Stir in crushed cereal.
- DIVIDE dough in half with floured hands; place on lightly floured surface. Roll each half into 14x2-inch log. Place, 2 inches apart, on nonstick baking sheet.
- BAKE 25 to 30 minute or until lightly browned. Remove from baking sheet to wire rack; cool 5 minute Transfer to cutting board. Use serrated knife to diagonally cut each log into 12 slices. Place, cut-sides up and 1/2 inch apart, on same baking sheet. Bake an additional 12 to 15 minute or until slightly dry. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm. Store in tightly covered container at room temperature.
- Jazz It Up: Mix 1 cup powdered sugar and 2 tablespoons orange juice until well blended. Drizzle over cooled biscotti. Let stand until glaze is firm.
- Cranberry Breakfast Biscotti: Prepare biscotti as directed, omitting the banana, increasing the sugar to 3/4 cup and using POST CRANBERRY ALMOND CRUNCH Cereal.
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BANANA BREAD BISCOTTI - THE CANDID APPETITE
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Reviews 4Total Time 1 hr 8 minsEstimated Reading Time 5 mins
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, and lightly grease with cooking spray. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. In a separate bowl, whisk together the mashed banana, vegetable oil, vanilla extract, and egg until smooth. Pour into the dry ingredients, along with 1/3 cup of the walnuts. Stir with a rubber spatula until it comes together to form a very sticky dough.
- Transfer to a well-floured work surface and divide in half. Shape each half into 8-inch long logs with well-floured hands. Then transfer the logs to the prepared baking sheet and flatten out to 1/2-inch thick logs. Sprinkle the tops with the remaining walnuts and bake for 23 minutes. Remove from the oven, lower temperature to 250 degrees F and let the biscotti cool for 10 minutes. Slice each log diagonally into 10 to 12 slices, returning the slices onto the baking sheet in an even layer, sliced side down. Bake for 15 minutes, flip over and continue to bake for another 15 minutes on the second side. Remove from the oven and let cool completely on a wire rack to cool down completely and dry out a bit. Eat right away, or store in an airtight container at room temperature for up to 3 days. Enjoy!
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