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1
Preheat oven to 350u00b0F If you've decided to use them, roast your nuts for 7-10 minutes. Remove and cool.
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2
Grease two medium loaf pans.
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3
Mash the bananas and set aside.
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4
Chop the nuts (I used macadamia nuts), set aside.
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5
Put the flour, baking powder and baking soda in your food processor and mix to incorporate. Put in a large bowl.
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6
Put the brown sugar and oil in the bowl of the food processor and combine. Add the eggs or egg replacer. Process until combined. Add the vanilla and give it a couple more pulses. Add the mashed banana.
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7
Pulse once to combine.
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8
Add the chopped nuts to the flour mixture and mix them to coat.
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9
Add the wet ingredients to the dry until just combined. Don't over mix.
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10
Divide between the two loaf pans.
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11
Bake for 1 hour or until the loaves are done.
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12
I found 40 minutes was sufficient, but it may vary for different ovens. I used a wooden kabob stick to test my loaves. Once the stick came out clean I removed the loaves from the oven.
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13
Turn the stove temperature down to 200u00b0F.
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14
Cool the banana bread in the loaf pans for about 15 minutes then turn them out onto metal racks and cool.
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15
Make sure they are cold before you cut them as they will fall apart.
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16
Using a serrated knife, cut each loaf in about 1 inch slices, then cut the slices in half so they resemble a biscotti cookie.
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17
I placed them cut side down on a metal cookie sheet covered with parchment paper. Bake for at least another hour. I found that more time is needed. Be patient it might take a while.
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18
The slices should be hard and crunchy when finished. Store in a tightly covered container. I'm going to glaze these with chocolate. :0).
