Banana Bread Biscotti

Italian biscotti are enhanced by adding 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 biscotti taste wonderful when dunked in coffee or tea. Without using a mixer, the dough comes together

Information of importance – forty minutes to cook – 20 SERVINGS – READY IN 10 MINUTES – TYPE: Italian

INGREDIENTS – 1 teaspoon baking powder and 2 cups of all-purpose flour – 14 teaspoon salt – 1 teaspoon of cinnamon – 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

RECIPE GUIDELINES AND FAQs – Does this cookie dough require the use of a mixer? – In addition to utilizing those lovely, ripe bananas, the best part of making these biscuits is how simple it is to put everything together by hand. – What flavoring blend works best in a banana bread biscotti? – I made use of my usual ingredients for banana bread. I also sprinkled a little nutmeg and cinnamon on top. Cardamom and ginger are options. You could even combine different things

Gluten-Free Peach and Blackberry Cake