So I have had some bananas in my fridge for about three weeks. They were gloriously brown and squishy.  I live for when my bananas go bad. For these puppies I didn’t want a normal banana bread – nope this time I went with Vegan Banana Bread Biscotti.

I have seriously come to love biscotti!  I had never like them before because they were always so hard I thought my teeth would break.  I mean I know you are supposed to dip them in coffee, that is the point of having a cookie for breakfast, but I just never had much use for them.  But recently, after making them before for my coworkers (and everyone raving about them) I decided to try a new way of them.

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For some reason I also think that biscotti are so much easier to make than a normal cookie.  The silly things take forever to bake since they are twice baked, but they just are so much simpler.  Maybe it’s because I don’t have to worry about portioning everything out and making sure I get the right amount.  For biscotti you just plop the dough on the pan in some long log fashion and bake.  After the first baking, let cool a little then cut then bake again.

The bananas were so sweet and with the no-cal sweetener these biscotti came out tasting like a real banana bread.  And with the second baking, they crusted on the bottom just like the top of the loaf.  Oh man that is the best part – the top crunchy crust.  I am known for picking all the top off a loaf of banana bread I love it that much!  The only bad part of this whole process was that the bananas gave the dough too much moisture so the middle was still doughy after the first baking.  No biggie, just keep wiping the knife off; it will all bake through after the second one.  I do know that for the next time I make banana bread biscotti I will flip the cookies halfway through the second baking to get that yummy crust on both sides.

Vegan Banana Bread Biscotti, 21 servings

2 1/2 C Flour

2 Tbsp Milled Flax Seed

3/4 C No-Cal Sweetener

½ Tsp Baking Soda

½ Tsp Baking Powder

1 Tbsp Cinnamon

½ Tsp Nutmeg

¼ Tsp Ground Cloves

2 Very Ripe Bananas

1 Tbsp Vanilla Extract

1 Tbsp Vanilla Bean Paste

3/4 C So Delicious Cashew Milk

1.  Turn oven to 350 degrees.
2.  Mix all dry ingredients in mixing bowl.
3.  In smaller bowl combine bananas and vanillas and 1/4 cup milk.
4.  Add banana mixture to dry ingredients and combine, adding 1/4 cup milk more at a time
5.  Spray baking sheet with Pam or lay down parchment paper.
6.  Lay dough on baking sheet and form into a thick log / rectangle.
7.  Bake 30 minutes.
8.  Take out and let cool slightly (about 10 minutes) and turn oven down to 300 degrees.
9.  Cut into thin slices and lay flat (I cut my log in half long ways, then each half into 10 or so slices).
10.  Bake for 20 more minutes.

11.  Let cool and enjoy!!!