Banana Bread Biscotti
Yields about 2 dozen small biscotti
-1 3/4 cups flour
-1/2 cup sugar
-1 teaspoon baking powder
-1/4 teaspoon salt
-1/2 cup mashed ripe banana
-1 tablespoon canola oil
-1 large egg
-1 teaspoon vanilla
-1/2 cup chopped pecans
-Melted chocolate, for drizzling (optional)
Preheat your oven to 350 degrees F.
In a medium bowl, combine flour, sugar, baking powder, and salt; set aside.
In a large bowl, combine banana, oil, egg and vanilla, and mix until well blended. Add the flour mixture and the pecans to the banana mixture and stir just until combined. If the mixture seems dry, use your hands to mix.
Turn the dough out on a lightly floured surface. Divide the dough in half and shape each piece into an 8 inch log. If you’re having a hard time working with the dough I recommend coating your hands with a neutral flavored vegetable oil to help you work with the dough. Place the logs 2-3 inches apart on a cookie sheet that has been sprayed with nonstick spray and flatten each into a rectangle that is about 3 inches wide.
Bake for 30-35 minutes, until firm. Transfer to a wire rack to cool for 15 minutes. Reduce your oven temperature to 275 degrees F.
Place the logs on a cutting board, trim the ends and cut each diagonally into 1/2″ to 3/4″ thick slices. Place biscotti cut side down on the cookie sheet. Return them to the oven for 20 minutes, then flip them over and bake for another 20 minutes.
Transfer to a wire rack and cool. After biscotti have cooled drizzle them with melted chocolate if desired.