Banana and Date Biscotti
3
Points®
Temps total: 1 h 5 min • Préparation: 15 min • Cuisson: 50 min • Portions: 18 • Difficulté: Facile
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!
Ingrédients
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
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