Banana Bread Biscotti

Italian biscotti can benefit from the tastes of traditional banana bread

The ideal approach to use up some of your really sweet and ripe bananas is to make banana bread biscotti. These delicious biscuits taste wonderful when dunked in coffee or tea. Without using a mixer, the dough comes together

Information of importance

SERVINGS: 20 – PREP TIME: 10 mins – TYPE: Biscotti

Ingredients – 2 cups of general-purpose flour – Baking powder, 1 teaspoon – Salt: 1/4 tsp; cinnamon: 1 tsp – 12 teaspoon of ground nutmeg – Dark or light brown sugar, packed, in half a cup – mashed bananas in a half-cup, very ripe roughly two tiny bananas – One big egg – 1 cup of coconut oil – Pure vanilla extract, 1 teaspoon – Toasted and coarsely chopped half a cup of almonds distributed (or walnuts)

This recipe is great since you can make the entire thing by hand and you can use up those sad, lonely, overripe bananas! A cup and a half of mashed, ripe bananas. So either one huge banana or two tiny bananas should be used

TIPS FOR COOKING AND FAQs – How fresh will these biscuits be for how long? – Simply place the biscotti in a plastic bag with a zippered top for storage (or your favorite glass cookie container). They work well for up to three days. Keep in the fridge to store more than a few days because the batter contains eggs. – Can I freeze these biscotti made from banana bread? – Yes! Move the biscotti to a zip-top freezer bag after they have totally cooled down. Alternatively, you may wrap them in plastic wrap and store them in a freezer-safe container. For up to three months, freeze them

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