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
CHOCOLATE PEANUT BUTTER BANANA BISCOTTI
This outrageous, rich chocolate peanut butter banana biscotti is created from premade banana bread that starts with a cake mix. Yummy!
Provided by Culinary Envy
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 28 g, Cholesterol 15.5 mg, Fat 9.8 g, Fiber 1 g, Protein 5 g, SaturatedFat 5.3 g, Sodium 192.1 mg, Sugar 18.6 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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Reviews 4Servings 20Cuisine ItalianCategory Dessert
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, and lightly grease with cooking spray. Set aside.
- In a separate bowl, whisk together the mashed banana, egg, coconut oil, and vanilla extract until smooth. Pour into the dry ingredients, along with ⅓ cup of the walnuts. Stir until all the dry ingredients combined in the wet. The dough will be a bit sticky. ( If you find it to be too sticky to handle, you could scrape out the dough and add a touch of flour onto a clean counter and work the dough together until it’s cohesive with your hands.)
- Scrape out the dough with a rubber spatula onto a lined cookie sheet and divide dough in half. Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide (1/2-inch thick)log. Sprinkle on top of the logs the remaining almonds (or walnuts). Score the logs diagonally with a very sharp knife. This is mom’s biscotti baking pro top and will help to slice when they are baked. Bake until dough is firm but gives slightly when pressed, about 20-25 minutes.
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