Banana Bread Biscotti Recipes

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BANANA BREAD BISCOTTI



Banana Bread Biscotti image

Provided by Food Network

Categories     dessert

Time 45m

Yield about 3 dozen

Number Of Ingredients 2

1 loaf banana bread
1/4 cup honey

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 NUT BISCOTTI



Banana Chocolate Chip Nut Biscotti image

A crunchy banana bread taste in this cookie. Very good and easy to make. The kitchen smells great while baking.

Provided by LizCl

Categories     Dessert

Time 1h15m

Yield 24 cookies

Number Of Ingredients 10

1 3/4 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mashed banana (about 1 large banana)
1 tablespoon oil
1 teaspoon vanilla
1 large egg
1/2 cup toasted chopped pecans
1/3 cup mini chocolate chip

Steps:

  • In a large bowl, whisk together flour, baking powder, sugar, and salt.
  • In a medium bowl, combine bananas, oil, egg and vanilla.
  • Pour banana mixture into dry mixture along with nuts and chocolate chips, stir together.
  • Flour a working area and turn dough out onto it. Flour hands as dough is sticky. Form two 7 inch loaves about 2 inches wide.
  • Put loaves on cookie sheet lined with parchment paper.
  • Bake at 350 degrees for 25 minutes. Remove from oven and turn temperature down to 250 degrees.
  • Remove loaves from cookie sheet and let cool 10 minutes.
  • Cut loaves into 3/4 inch slices, return slices to cookie sheet.
  • Bake for an additional 18-20 minutes.

Nutrition Facts : Calories 89.3, Fat 3.2, SaturatedFat 0.7, Cholesterol 7.8, Sodium 42.9, Carbohydrate 14.1, Fiber 0.7, Sugar 6.2, Protein 1.6

BANANA BREAD BISCOTTI



Banana Bread Biscotti image

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

3/4 loaf banana bread (use your favourite recipe, I had a fail from Quick and Easy Low-Cal Vegan Comfort Food)
1 teaspoon raw sugar (optional, adds crunch)

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-CHOCOLATE CHIP BISCOTTI



Banana-Chocolate Chip Biscotti image

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

1 cup sugar
1/2 cup butter or margarine, softened
1/2 cup mashed very ripe banana (1 medium)
1 teaspoon vanilla
2 eggs
3 cups Gold Medal™ flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips

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 BISCOTTI



Banana Biscotti image

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

2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
1/2 cup margarine, softened
2 eggs
1 ripe banana, mashed
1 teaspoon vanilla
1 1/2 cups post selects Banana Nut Crunch cereal, crushed
1 ounce square BAKER'S Semi-Sweet Chocolate

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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