The banana problem has officially been taken care of. The last one went into a marvelous breakfast smoothie, and the second the last one went into biscotti.
I love crumbly cookies, they are yummy. The reason why I DO enjoy them is because it feels like the little crumbs of cookie flavor spread throughout the area of your mouth, knocking on the door of every tastebud, and giving them their Publisher’s Clearing House check of one million dollars of flavor. Your tastebuds scream and leap with joy and sob, and dance around with the little balloons that they recieve along with their coveted prize.
I’m not trying to be too philosophical here.
First, you want to mash the banana. You are perfectly welcome to use your potato masher, they are very effective, but since only one went into the recipe, I used a fork. After which, you mix this with the vanilla, sugar, and egg.
I used brown sugar, because I love it so much.
Mix all of that with the flour. Oh, on top of the flour…
Add the walnuts…which you toasted earlier. Yes? Yes. Okay. Move on.
Mix everything well together until all incorporated.
Divide the dough in half and form into logs…
Then bake, and allow to cool for about ten minutes.
With a serrated knife, gently slice and then place on an oven rack over the sheet pan, then bake again for twenty minutes, flip, then for another twenty. Yum. You’re supposed to let them cool. But I didn’t. I burned my mouth but heck…it’s a yu-mmy burn.
The recipe is from Anna over at Cookie Madness, and its SOOO good.
Banana Bread Biscotti
1 3/4 cups all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mashed banana (1 banana)
1 tablespoon canola oil
1 large egg
1 teaspoon vanilla
1/2 cup chopped, toasted pecans (or walnuts)
1/4-1/3 cup chocolate chips (optional)
In a medium bowl, stir together 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, toasted pecans and optional chocolate chips to the banana mixture and stir just until combined. If the mixture seems dry, use your hands to mix until the dough comes together.
Divide the mixture in half and shape each half into an 8 inch log. Place the logs about 4 inches apart on a cookie sheet that has been greased or lined with parchment or Release foil. Press the logs into two rectangles about 3 inches across.
Bake for 30-35 minutes, until firm and cracked on top. Transfer the logs to a wire rack to cool for 15 minutes. Reduce oven temperature to 275 degrees F.
Place logs on a cutting board, trim the ends and using a sharp, serrated knife, cut each diagonally into 1/2 to 3/4 inch thick slices. Place biscotti cut side down on the cookie sheet. Return them to the 275 degree oven and cook for 20 minutes. Flip them over and cook for another 20 minutes . Transfer to a wire rack to cool.
Makes 2 dozen
!Cookie Madness! Notes: I like to lay a sheet of foil over the biscotti during the second bake. It keeps them from becoming too brown. As for the pecans, I “micro-toast” them. To do this, lay the pecans on a paper towel and heat on high for 2 minutes, stopping to shuffle them around halfway through. Let them cool then chop them up.