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Photo of Banana and Date Biscotti by WW

Banana and Date Biscotti

3
Points® value
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
18
Difficulty
Easy
Looking for something sweet to go with your morning coffee? Try this twist on the classic Italian biscotti. The mashed banana and dates provides a natural sweetness that is sure to balance out the flavours of your morning coffee or tea. Think banana bread but in a biscotti form. What more could you ask for!

Ingredients

Self-rising flour

1¼ cup(s)

Packed brown sugar

2 tbsp(s)

Sunflower oil

¼ cup(s), or canola oil

Egg

1 medium, lightly beaten

Banana

1 large, mashed (1/2 cup)

Dried dates

¼ cup(s), pitted, finely chopped

Instructions

  1. Preheat oven to 350°F. Line a large baking tray with parchment paper.
  2. Combine flour and sugar in a large bowl. Combine oil, egg and mashed banana in a medium bowl. Pour egg mixture into flour mixture and mix to combine. Stir in dates.
  3. Shape mixture on a lightly floured surface into a 22cm-long log. Place log on prepared tray and flatten slightly until 2cm thick. Bake for 30 minutes or until firm. Cool on tray.
  4. Reduce oven to 285°F. Using a serrated knife, cut log into 18 1cm-thick slices. Spread slices over same baking tray. Bake, turning once halfway through cooking, for 20 minutes or until crisp. Cool on tray. Serve.
  5. Serving size: 1 biscotti

Notes

TIP: Store cooled biscotti in an airtight container for up to 2 weeks.

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