Banana Bread Sticks Recipe

Ingredients

• 1/2 cup brown sugar
• 1 cup light oil
• 2 eggs (or EnerG egg replacer)
• 2 cups mashed bananas
• 1/2 cup nuts (roasted, chopped and optional)
• 1 teaspoon vanilla extract (or other flavor optional)
• 3 1/4 cups spelt flour (or unbleached)
• 3 3/4 teaspoons baking powder
• 1 teaspoon baking soda

Instructions

1. Preheat your oven to 350°F.
2. If you’re using nuts, roast them for 7 to 10 minutes, then let them cool.
3. Grease two medium loaf pans.
4. Mash the bananas and set them aside.
5. Chop the nuts if you’re using them and set aside as well.
6. In a food processor, combine the spelt flour, baking powder, and baking soda until mixed. Transfer to a large bowl.
7. In the food processor, blend together the brown sugar and oil, then add the eggs or egg replacer, processing until combined. Add the vanilla and pulse a couple more times, then mix in the mashed bananas with one final pulse.
8. Add the chopped nuts to the flour mixture and stir to coat.
9. Gently fold the wet ingredients into the dry ones until just combined. Avoid over-mixing, as we want to keep it tender.
10. Divide the batter between the two prepared loaf pans, smoothing the tops as needed.
11. Bake for about 1 hour, but check your loaves around the 40-minute mark; ovens can be sneaky. Use a wooden skewer to test for doneness; when it comes out clean, your loaves are ready.
12. Reduce the oven temperature to 200°F after removing the loaves.
13. Cool the banana bread in the pans for about 15 minutes, then turn them out onto metal racks to cool completely. It’s important to let them cool; cutting too soon may lead to crumbles.
14. Once cool, use a serrated knife to slice each loaf into about 1-inch slices, then cut those slices in half, creating that biscotti-like shape.
15. Place the slices cut side down on a parchment-lined metal cookie sheet and bake for at least another hour, keeping an eye on them. They should turn hard and crunchy when done. Store them in a tightly covered container after baking.