Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) A$60. Offer ends 28/11/24. See terms.
Join now
Photo of Banana and date biscotti by WW

Banana and date biscotti

3
Points®
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
18
Difficulty
Easy
Looking for something sweet to go with your morning coffee? Try this twist on the classic Italian biscotti with mashed banana and dates.

Ingredients

Wholemeal self-raising flour

1¼ cup(s), (200g)

Brown sugar

2 tbs

Sunflower oil

¼ cup(s), or canola oil (60ml)

Egg(s)

1 medium, lightly beaten

Banana(s)

1 large, mashed (½ cup)

Dried dates

¼ cup(s), (40g), finely chopped

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper.
  2. Combine flour and sugar in a large bowl. Combine oil, egg and mashed banana in a jug. 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 140°C or 120°C fan-forced. Using a serrated knife, cut log into 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.

Notes

TIP: Store cooled leftovers in an airtight container for up to 2 weeks.

You might like

You might like