| Level: | Easy |
| Total: | 45 min |
| Active: | 5 min |
| Yield: | about 3 dozen |
Ingredients
- 1 loaf banana bread
- 1/4 cup honey
Instructions
- Preheat the oven to 300 degrees F. Position a cooling rack on top of a baking sheet.
- Slice the banana bread width-wise. Then, slice into thin pieces that are each about 1/2 inch thick. Lightly brush one side of each slice with honey and place on the cooling rack.
- Bake until golden and crispy, about 30 minutes. Allow to cool on the rack for 10 minutes. The biscotti will become more crisp as they cool.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 51 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 6 mg |
| Sodium | 40 mg |
Reviews
I made this after watching Jeff Morrow make it on The Kitchen. I had an extra loaf of banana nut bread so I made the biscotti. I loved it, I’m making banana nut bread today just so I can make this biscotti. It’s fantastic with coffee
Had to bake at 300* for 55-60 minutes. Turned out great. Adding honey on top helps it crisp up.
This was the easiest way to reuse banana bread that’s at its end. I doubled the baking time and this came out perfectly — 60 min at 300 degrees. Worth noting: I had an existing banana bread (different recipe), but it was quite moist so my bread needed more time. I’ll do this each time I’m at the end of a fruit loaf from now on.
Had it in the oven a looong time and it still didn’t crisp up. Picture shows much thinner slices than Jeff made in the video. That’s probably the problem.
Not delicious. Bread did not crisp had to cook longer
I used leftover banana bread shown from the same episode and it turned out great!