Banana and Date Biscotti
1 hr 5 min
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!
Packed brown sugar
¼ cup(s), or canola oil
1 medium egg(s), lightly beaten
1 large, mashed (1/2 cup)
¼ cup(s), pitted, finely chopped
- Preheat oven to 350°F. Line a large baking tray with parchment paper.
- 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.
- 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.
- 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.
- Serving size: 1 biscotti
TIP: Store cooled biscotti in an airtight container for up to 2 weeks.