A lone banana had eluded the Mann boys and made it to the mushy stage in the bottom of my fruit bowl. A very rare occurence indeed. Instead of relegating it to the compost pile, I decided to whip up a spiced banana biscotti.
1 t baking powder
1/4 t pink Himalaya salt
1 mashed banana
2 T hazelnut oil
1 T molasses
1/2 t each ground cinnamon, ground nutmeg, ground ginger
1 large egg
1/3 C walnuts, chopped
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, molasses and egg. Pour dry ingredients into wet ones along with walnuts; stir together.
Form one 8-inch log. Put onto cookie sheet and pat down to 1/2 inch thickness. Sprinkle top with organic turbinado sugar and ground nutmeg. Bake at 350°F for 30 minutes. Reduce oven temperature to 250°F. Remove log from cookie sheet and cool for 10 minutes. Then cut into about 1/2 inch slices and bake 20 minutes at 250°F. Turn biscotti over and bake another 20 minutes.
![Photobucket](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tL5R3O5T7sRRH5Ahcn89RWyh6hEKAyfkoXdKWis9b6WAFlFoumYeTKdkE0BKwhcwoa4XRjVFY-stsJuSFs2bzJS36GApuR5i0OzwpxiVI3mJjrtH0sJuJO9rf5BuUd2O6tyAWok6FbtXRP-8NovjGz=s0-d)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2F0FHn37N30UECjI7w87a2wGYHwe0lV5QDCKZmvvmY6FvDan5gjkZIQAL77zYRH0a09xQqi_eZEn4Q6rDwrunirH1-uSo1OHF3QVf1_q0u4m8s2n0BMvObamBhwi0UVDmiU1B764ZMcc/s1600/Plumpy+%25282%2529+button.jpg)
1 3/4 C white whole wheat flour
1/2 C organic granulated sugar 1 t baking powder
1/4 t pink Himalaya salt
1 mashed banana
2 T hazelnut oil
1 T molasses
1/2 t each ground cinnamon, ground nutmeg, ground ginger
1 large egg
1/3 C walnuts, chopped
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, molasses and egg. Pour dry ingredients into wet ones along with walnuts; stir together.
Form one 8-inch log. Put onto cookie sheet and pat down to 1/2 inch thickness. Sprinkle top with organic turbinado sugar and ground nutmeg. Bake at 350°F for 30 minutes. Reduce oven temperature to 250°F. Remove log from cookie sheet and cool for 10 minutes. Then cut into about 1/2 inch slices and bake 20 minutes at 250°F. Turn biscotti over and bake another 20 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2F0FHn37N30UECjI7w87a2wGYHwe0lV5QDCKZmvvmY6FvDan5gjkZIQAL77zYRH0a09xQqi_eZEn4Q6rDwrunirH1-uSo1OHF3QVf1_q0u4m8s2n0BMvObamBhwi0UVDmiU1B764ZMcc/s1600/Plumpy+%25282%2529+button.jpg)
looks so delicious!
ReplyDeleteI love how you turned one wayward banana into a culinary masterpiece, Camilla! Wish I could reach right in to the screen and grab one to enjoy with my coffee!
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