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 with mashed banana and dates.
Wholemeal self-raising flour
1¼ cup(s), (200g)
¼ cup(s), or canola oil (60ml)
1 medium, lightly beaten
1 large, mashed (½ cup)
¼ cup(s), (40g), finely chopped
- Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper.
- Combine flour and sugar in a large bowl. Combine oil, egg and mashed banana in a jug. 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 140°C or 120°C fan-forced. Using a serrated knife, cut log into 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.
TIP: Store cooled leftovers in an airtight container for up to 2 weeks.