banana walnut biscotti
Banana bread with walnuts,
banana cake with out, why not Banana Walnut Biscotti. Do you love banana bread or cake, or do you
just make it to use up some old bananas?
Well if you don’t love
banana cake for the same reason I don’t like bananas, that does not mean that
you won’t love these Banana Walnut Biscotti.
To tell the truth, I just can’t eat bananas; banana chips a few and banana
bread a lot, but not bananas.
I think it comes from a
bad childhood experience, where, shortly after eating a banana, I "up chucked" it. To this day, if I take a bite of
banana, I don’t know whether to swallow it and throw up or spit it out and throw
up. What can I say? It’s not the taste,
it the texture, just like asparagus I can eat it until I get a chewy one and
then I am done for.
Whatever the reason; you
have got to try these; they will remind you of banana bread with the advantage
of not smashing in you bagged lunch.
Banana Walnut Biscotti Recipe
- 1 1/2 cups all purpose flour
- 3/4 cup wheat flour
- 1 1/2 teaspoons of baking powder
- 2 1/2 tablespoons Butter Milk powder
- 4-5 tablespoons of Stevia Blend Sweetener (or other sweetener
equivalent to ¾ cup of sugar)
- 1/4 teaspoon of salt
- 3/4 cup walnuts, toasted and chopped
- 1/2 cup dried banana chips, broken into quarters
- 1 cup mashed banana (2-3 very ripe bananas)
- 2 eggs, at room temperature
- Place one of your oven
racks in the middle of your oven and preheat to 325 degrees.
- If your walnut aren't toast, place them on a baking sheet in a single layer, place in oven and toast for 10-12 minutes until the brown lightly and you can smell the toasted nut smell.
- Line a baking sheet with
parchment paper or silicon baking liner and set aside.
- In a large mixing bowl,
whisk together the flours, baking powder, butter milk powder, sweetener and
- In another bowl, mash the
banana, then beat in the eggs until well mixed.
- Add the eggs and bananas
to the dry mix, mix just until it comes together, then fold in nuts and banana
- Turn dough onto floured
surface, kneed briefly until it comes together, wrap in plastic wrap and
refrigerate for at least 30 minutes.
- Divide dough in to two
equal parts and shape each into a log 12 inches long.
- Place each log onto prepared baking sheet and press flat until about 2 1/2 inches wide and 3/4 inch thick.
- Place in oven and bake until golden brown, about 25-30 minutes
- Remove from oven and let
cool for 20 minutes. Reduce heat to 300 degrees.
- Place log on cutting
board. Using a serrated knife, cut on diagonal, roughly 3/4
- Return slice to baking
pan, lying on one side. Bake for additional 30 minutes; turning over half
way through the bake.
- Remove from oven and cool
completely on wire rack.
- Place in air tight
container and store at room temperature for up to two weeks.
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