Banana And Nut Biscotti Recipe 445 Food

BANANA BISCOTTI

Steps:

• PREHEAT oven to 325ºF. Mix flour, baking powder and salt until well blended; set aside. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, bananas and vanilla; beat until well blended. Gradually add flour mixture, mixing until well blended after each addition. Stir in crushed cereal.
• DIVIDE dough in half with floured hands; place on lightly floured surface. Roll each half into 14x2-inch log. Place, 2 inches apart, on nonstick baking sheet.
• BAKE 25 to 30 minute or until lightly browned. Remove from baking sheet to wire rack; cool 5 minute Transfer to cutting board. Use serrated knife to diagonally cut each log into 12 slices. Place, cut-sides up and 1/2 inch apart, on same baking sheet. Bake an additional 12 to 15 minute or until slightly dry. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm. Store in tightly covered container at room temperature.
• Jazz It Up: Mix 1 cup powdered sugar and 2 tablespoons orange juice until well blended. Drizzle over cooled biscotti. Let stand until glaze is firm.
• Cranberry Breakfast Biscotti: Prepare biscotti as directed, omitting the banana, increasing the sugar to 3/4 cup and using POST CRANBERRY ALMOND CRUNCH Cereal.

BANANA BISCOTTI DOG TREATS

Steps:

• 1. Preheat oven 325 degrees.
• 2. Mix your wet ingredients including your peanut butter if your using it, then add your dry. until lumpy, but not blended. Add water at very small amounts at a time till it forms a stiff dough.
• 3. Knead by hand until mixed thoroughly, may need to flour surface. Form into logs 2-2 1/2 inches high, flatten to 6-7 inch wide and 1 inch thick. Bake on non stick baking sheet for 30-40 min. Remove and let cool 10 minutes. Slice into 1/2-2/4 inch slices and put back into the oven for 20 minutes or until golden brown. OR you can just roll the dough out as I do and cut into whatever shape you want and bake till golden brown.

BANANA RUM BISCOTTI

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, baking powder, and salt in a bowl and stir to mix well. Beat the eggs lightly in a bowl, and add the sugar, banana, oil, and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecans, mixing them thoroughly into the dough. Form the dough into 4 logs about 1/2 inch thick, place them onto parchment paper-lined baking sheets, and bake for 25 minutes, until the cookie logs begin to brown.
• Lower the oven temperature to 250 degrees F (120 degrees C). Remove the baking sheets from the oven and let the cookie logs cool for 10 minutes. Remove the logs from the parchment paper and cut each log into 1/2 inch thick slices. Place the biscotti back onto the cookie sheets and bake for 15 minutes per side (30 minutes total) until cookies begin to brown. Remove to racks to cool. The biscotti will be soft at first, and will harden as they cool.

BANANA CHOCOLATE CHIP NUT BISCOTTI

Steps:

• In a large bowl, whisk together flour, baking powder, sugar, and salt.
• In a medium bowl, combine bananas, oil, egg and vanilla.
• Pour banana mixture into dry mixture along with nuts and chocolate chips, stir together.
• Flour a working area and turn dough out onto it. Flour hands as dough is sticky. Form two 7 inch loaves about 2 inches wide.
• Put loaves on cookie sheet lined with parchment paper.
• Bake at 350 degrees for 25 minutes. Remove from oven and turn temperature down to 250 degrees.
• Remove loaves from cookie sheet and let cool 10 minutes.
• Cut loaves into 3/4 inch slices, return slices to cookie sheet.
• Bake for an additional 18-20 minutes.

BANANA PECAN BISCOTTI

Steps:

• Preheat oven to 350°F.
• Lightly grease your cookie sheet.
• Sift flour and baking powder into a bowl. Add sugar and salt and stir together.
• In another bowl combine all the wet ingredients: banana, oil, vanilla and egg.
• Pour dry ingredients into wet ones along with pecans; stir together.
• Flour a board and turn dough out onto it. Form two 8-inch logs. Put onto cookie sheet and pat down to 1/2 inch thickness.
• Bake at 350°F for 23 minutes.Turn oven down to 250°F.
• Remove logs from cookie sheet and cool for 10 minutes.
• Then cut into about 1/2 inch slices and bake 15 minutes at 250°F.
• Turn biscotti over and bake another 15 minutes.
• *Biscotti will still be soft but will harden as they cool.

BANANA BREAD BISCOTTI

Steps:

• Preheat the oven to 300 degrees F. Position a cooling rack on top of a baking sheet.
• Slice the banana bread width-wise. Then, slice into thin pieces that are each about 1/2 inch thick. Lightly brush one side of each slice with honey and place on the cooling rack.
• Bake until golden and crispy, about 30 minutes. Allow to cool on the rack for 10 minutes. The biscotti will become more crisp as they cool.

BANANA BISCOTTI DOG/PUPPY TREATS

Steps:

• Preheat oven to 325°F.
• Place dry ingredients in large bowl. Make a well in the center.
• Blend egg, oil, vanilla and banana together. Add into the dry ingredients in well. Start combining together.
• Add water, one teaspoon at a time as needed.
• Knead by hand on table until mixed thoroughly. Form into logs approximately 2 - 2 1/2 inches high. Flatten so that log is 6 - 7 inches wide by 1 inch high.
• Place on non-stick baking sheets or lightly greased ones.
• Bake 30 - 40 minutes. Remove and cool for 10 minutes. Slice into 1/2 - 3/4 inch slices.
• Place on baking sheets and bake for about 20 minutes or until golden brown. Cool. Store in airtight container.

BANANA-CHOCOLATE CHIP BISCOTTI

Steps:

• Heat oven to 350°F. Grease large cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, beat sugar and butter with electric mixer on medium speed, or mix with spoon. Beat in banana, vanilla and eggs until smooth. Stir in flour, baking powder and salt. Stir in chocolate chips.
• Divide dough in half. On cookie sheet, shape each half into 10x3-inch rectangle with greased hands (dough will be sticky).
• Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes; move to cutting board. Using sharp knife, cut crosswise into 1/2-inch slices.
• Place slices, cut sides down, on cookie sheets. Bake 10 to 12 minutes or until golden brown and dry on top. Turn cookies. Bake about 10 minutes longer or until golden brown. Remove from cookie sheets to cooling rack.

MOIST & DELICIOUS BANANA NUT BREAD

Steps:

• Cream butter & sugar. Add vanilla & eggs. Combine dry ingredients, add alternately with bananas & milk. Add nuts if desired. Grease & flour 1 bread pan (2-3 smaller pans) or pour into muffin cups. For loaf bake at 350 for 45-60 minute Muffins 350 for 20-25min. Enjoy!
• *Note- I usually use a smaller bread pan to make the 2 loaves, or use a larger one and just make 1 big loaf, but it will need to bake longer. I adjusted the time because people had been saying it was over baking, now people are saying it's under baked. I would use the old fashion test of a tooth pick at 45 min, then at 1 hour -- up to 1 hour & 30 min if needed. Hope that helps!

LIMONCELLO PINE NUT BISCOTTI

Steps:

• Preheat the oven to 350 degrees and butter a cookie sheet.
• Combine flour, sugar, salt and baking powder in food processor and pulse briefly to blend.
• Add chopped butter and pulse until the butter is broken down into very tiny bits.
• In a small mixing bowl, whisk together egg, vanilla, zest and limoncello. Stir in pine nuts and add to food processor and pulse, just to blend. The mixture should be moist but crumbly.
• Turn out onto a flat surface and press together. Press the dough away from you using the palm of you hand once or twice so everything is well moistened.
• Form dough into a ball. Cut in half and roll each section into a long 1" thick rope. If the dough seems too sticky, dust your hands with flour while rolling it.
• Place the two ropes on the baking sheet a few inches apart and flatten the tops slightly.
• Sprinkle lightly with sugar and bake until lightly golden, about 30 minutes.
• Remove from the oven and let stand for 5 minutes. If the logs are too hot when you try to slice them, they can break.
• Cutting the biscotti:.
• When the two ropes are cool enough to remove from the sheet pan without breaking, place them on a flat surface and cut into approximately ½-inch slices, cutting on an angle using a quick, clean stroke with a sharp chef's knife. A sawing motion may cause the biscotti to break. Don't worry if they feel a bit crumbly. If you handle them gently, they will be fine.
• Place the cut biscotti, cut side up, back on the sheet pan, and bake for about 10 minutes longer, or until they are lightly browned.
• Cool on wire rack and store in a covered container. They will keep about one week.

BANANA AND NUT BISCOTTI RECIPE - (4.4/5)

Steps:

• Preheat oven to 185C (fan oven). Mash the banana then mix in the oil and egg until well combined. Add all of the dry ingredients to a mixing bowl then add the wet ingredients. Mix until smooth. Put the dough on a greaseproof paper and foil lined baking tray in a log shape. Bake for between 22-25 minutes, until golden brown. Reduce your oven to 175C (again, this is the fan oven temperature). Cool the "loaf" for about 15 minutes on a wire rack and then slice. Bake the biscotti slices for 10 minutes on one side, flip them over then bake again for another 7 minutes (keep an eye on them - you want the middle to be a bit soft and the edges to be hard). Cool the slices on a wire rack, brew a coffee, sit back and dunk!

HONEY NUT BRAN BISCOTTI

Steps:

• Preheat oven to 350°F and line cookie sheet with parchment paper.
• Combine all of the ingredients, except the pecans with an electric mixer.
• Dough will form a ball, but it is sticky.
• Add the pecans and combine with other mixture. (Here, I use dough hooks because of the consistency of the dough).
• With well floured hands turn dough out of bowl onto the cookie sheet.
• Pat the dough into two equal logs about 4 inches wide and 12 to 14 inches long.
• Slightly flatten the log.
• Bake at 350°F for 30 minutes.
• Remove the loaves on the parchment paper to a wire rack and cool for 15 minutes.
• Place the logs on a cutting surface and with a sharp serrated knife slice the log in to 1/2 inch slices.
• Return the parchment paper to the cookie sheet and place the slices on the cookie sheet with a cut side up.
• Return to the oven for 8 minutes.
• Remove and turn each slice over and return to the oven for an additional 8 minutes.
• The biscotti is best if left in the oven for more than 30 minutes after turning off the oven.
• Leave the oven door ajar.
• Allow the biscotti to cool on a wire rack completely.
• Biscotti will keep a long time in an air tight container.

BANANA NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• Separate the eggs and set aside.
• Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.
• Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans.
• To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired.