This may seem strange to you at first but I bet it would taste wonderful.
* Exported from MasterCook *
Biscotti, Banana Bread
Recipe By : CanolaInfo Test Kitchen
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Nuts
Posted Quickbread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
canola oil cooking spray
1 3/4 all-purpose flour -- (425 mL)
1/2 cup granulated sugar -- (125 mL)
1 tsp baking powder -- (5 mL)
1/2 tsp salt -- (2 mL)
1/2 cup mashed ripe banana -- (125 mL)
1 Tbsp canola oil -- (15 mL)
1 egg
1 tsp vanilla -- (5 mL)
1/2 cup chopped walnuts -- almonds or pecans, (125
mL), optional
Crunchy biscotti perfect for dunking!
Preheat oven to 350F (180C). Prepare cookie sheet by spraying with
cooking spray. In medium bowl, combine flour, sugar, baking powder
and salt; set aside.
In large bowl, combine banana, oil, egg and vanilla, and mix until
well blended. Add flour mixture and walnuts to banana mixture and
stir until just combined. If mixture seems dry, use hands to mix
until dough comes together.
Turn the dough out onto lightly floured surface, divide in half, and
shape each piece into an 8" (20 cm) long log. Place rolls 4" (10 cm)
apart on baking sheet. Flatten rolls to 1" (2.5 cm) thickness.
Bake for 35 minutes. Remove rolls from baking sheet and cool on rack
for 10 minutes. Cut each roll diagonally into 15 slices. Place slices
cut side down on baking sheet. Reduce temperature to 325F (160C) and
bake for additional 10 minutes. Remove from baking sheet and cool
completely on wire rack.
Cal 82, Fat 3g, Carb 13g, Sod 43mg, Fiber 0.5g, Pro 1.5g
S(Internet address):
"https://www.canolainfo.org/recipes/banana-bread-biscotti";
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Per Serving (excluding unknown items): 78 Calories; 2g Fat (26.7%
calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber;
9mg Cholesterol; 68mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 1223