Last week I noticed there were two bananas that looked just about perfect for banana bread. You know; when they’re just this side of rotten and you know if you don’t make banana bread you’ll have to toss them. Okay, I had rotten bananas so got everything else together to bake, using this favorite recipe for chocolate swirl banana bread. Only I didn’t have the yogurt the recipe called for, so I used light sour cream. And I didn’t have any chocolate chips (!!), so I used bakers chocolate, sugar and a splash of milk (heated and stirred to a creamy paste). I didn’t even think to add any vanilla to make up for the vanilla that would have been in the yogurt.
Anyway, the banana bread wasn’t spectacular. It was okay, but lacked sweetness and I think I baked it a bit too long because it was kind of dry. I didn’t want to toss it out because, after all I was using up the bananas to avoid being wasteful. I decided to try and salvage my blunder by making biscotti. Biscotti requires a second baking, so I cut the proper lengths, laid them out on a cookie sheet and put them in a 250 degree oven for about an hour and a half. I checked them every 20 minutes or so and turned them often. After I decided they were nearly dry enough I turned the oven off and left them in there to finish.
Now I am happy with these yummy biscotti to dip in my afternoon coffee. They are just sweet enough to feel like a treat but not the least bit boring. So there you go…from banana bread to biscotti, nothing to it.
