Ingrédients pour Banana Bread Biscotti
- 1 cup (2 sticks) unsalted butter
- (not used in recipe)
- ¼ cup honey
- 1 cup brown sugar (¾ cup for dough, ¼ cup for topping)
- 1 ½ cups mashed ripe banana and 1 cup diced banana
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cinnamon
- (not used in recipe)
- (not used in recipe)
- 2 ½ cups all-purpose flour
- (not used in recipe)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup banana granola
- 1 cup chopped toffee chips
- ½ cup chopped walnuts
- Melted butter (for brushing)
- 1 cup vegetable oil (optional, as alternative for unsalted butter)
- 1 cup muesli (optional, as alternative for banana granola)
- ½ cup pecans (optional, as alternative for walnuts)
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Comment préparer Banana Bread Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter (or 1 cup vegetable oil) with ¾ cup packed light brown sugar and ¼ cup honey until light and fluffy. Add 1 ½ cups mashed ripe banana and mix well.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice until combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon. Gradually add to the wet ingredients, mixing until just combined.
- Fold in 1 cup banana granola or muesli, 1 cup chopped toffee chips, and ½ cup chopped walnuts or pecans. Gently fold in 1 cup diced banana, being careful not to overmix.
- Shape the dough into a log approximately 4-5 inches wide and 10-14 inches long on the prepared baking sheet. Lightly brush the top with melted butter and sprinkle with ¼ cup of brown sugar.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Reduce oven temperature to 325°F (165°C). Remove the log from the oven and let it cool slightly on the baking sheet for 10 minutes.
- Using a serrated knife, carefully slice the log diagonally into ½-inch thick biscotti slices.
- Arrange the biscotti slices, cut-side down, on the baking sheet. Bake for 15-20 minutes, flipping halfway through, until golden brown and crisp.
- Let the biscotti cool completely on a wire rack before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
816g
Fat
237g
Carbs
121g
