Banana Chocolate Biscotti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 3/4 cups all-purpose flour, sifted |
1/2 cup natural cane sugar |
1 teaspoon baking powder |
1/4 teaspoon fine sea salt |
2/3 cup mashed very ripe banana (about 2 bananas) |
1 tablespoon canola oil |
1 teaspoon banana extract |
1 teaspoon vanilla extract |
1 large egg |
1/3 cup chopped pecans, toasted |
1/3 cup dark chocolate chips |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Sift flour into a medium bowl. Combine the flour, baking powder, vanilla powder and salt. Combine banana, oil, sugar, banana and vanilla extracts ( if using), and egg in a medium bowl; stir in flour mixture and pecans (dough will be sticky).
3. While still in bowl, divide dough in half. Spoon each 1/2 of dough onto a parchment lined baking sheet; shaping each 1/2 of dough into 2 (8-inch-long) rolls with a rubber spatula. Flatten to 1/2-inch thickness.
4. Bake at 350° for 25 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 12 (1/2-inch) slices. Place slices, upright, on baking sheet. Reduce oven temperature to 300°; bake 30 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.
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