My mom absolutely loves biscotti. I usually try to make her some when I visit, so when I was going to pull out the same recipe I always use for her biscotti, something struck me: I have a fridge full of over-ripe bananas to use and I need to try something new! So, I made biscotti that have all the flavors of banana bread but have a wonderfully classic biscotti texture (thanks to the cornmeal).
Banana Walnut Biscotti
1 Tbs. oil (you can leave this out, but it helps the cookie bake into a dry crunchy delight)
1/2 tsp. cinnamon
~Prepare a baking pan with a silicone mat or parchment paper. Preheat oven to 325 degrees F.
~Mash banana in a large bowl, then add oil and vanilla. Add dry ingredients, then fold in walnuts. This should all come together into a moist dough. Divide the dough into 2 and form them onto logs on your baking pan (about 8″ long and 1/2″ thick). It helps to wet your hands with water to smooth the tops of your dough. Bake for 20 min.
~Remove from oven and let cool for about 10 min while reducing the oven temperature to 300 degrees F. Use a serrated knife to cut the cookie logs, 1/2″ cookies on the diagonal. Lay them flat and bake for 10 min; then flip them all over and cook one last time for 10 min.
~Let cool completely (which will help them get that dry texture) on a wire rack. Dip in your favorite hot beverage!
