Today’s recipe is for some really delicious banana bread biscotti! my mom has been bringing home a bunch of overripe bananas from her coworkers, so i thought i’d use one of them for something.
➭ warning: this dough is v e r y sticky. don’t try to knead it like i did (oops): just divide it in two with a spatula, then just sorta ~plop~ it onto your baking tray.
this recipe would be good with some chopped nuts thrown in there, but my family prefers plain banana bread. :)
1 and ¾ cups all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 ripe banana
1 tablespoon neutral oil (canola, grapeseed, etc.)
1 teaspoon vanilla extract
In a large bowl, combine the flour, granulated sugar, baking powder, and salt. In another bowl, mash the banana, then add the oil, vanilla, and egg. Mix well. Combine the wet and dry ingredients in the larger bowl, and stir until it becomes sticky dough. Spray a baking tray with cooking spray, then use a paper towel to wipe away and spread any excess. Using a spatula, place half of the dough on the tray at a time. Form each dough half into a flat loaf shape, about 8 inches long. Bake at 350°F/180°C for 25 minutes. Remove from the oven and let cool for 10 minutes. Slice each loaf into 12 pieces with a knife. Reduce the oven temperature to 250°F/120°C, then bake the slices for 15 minutes. Remove the tray from the oven, then flip the slices over (please don’t use your fingers like i did lol). Return to the oven and bake again for 15 minutes.
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