Ingredients for Soft Cinnamon Raisin Banana Biscotti With A Crunch
- All Purpose Flour
- White Sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Ground Cinnamon
- 1 cup raisins
- Banana
- Vegetable Oil
- Vanilla
- 2 large eggs
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How to Make Soft Cinnamon Raisin Banana Biscotti With A Crunch
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mash the bananas until mostly smooth. Add the sugar, oil, eggs, and vanilla extract. Mix well to combine.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the raisins and chopped walnuts.
- Spread the batter onto the prepared baking sheet, forming a rectangle about 12x6 inches.
- Bake for 25-30 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely on the baking sheet.
- Reduce oven temperature to 325°F (160°C).
- Once cooled, use a serrated knife to slice the baked rectangle into 1/2-inch thick biscotti. Arrange the slices cut-side down on the baking sheet.
- Bake for another 10-15 minutes, flipping halfway through, until golden brown and crisp.
- Remove from oven and let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
33g
Fat
1g
Carbs
5g
