Banana Fiddlesticks/Biscotti

I adapted a recipe in order to create banana fiddlesticks for Luke.  Those with toddlers who use the Plum line of baby foods know what I am talking about and know they are expensive.  Making your own is definitely the way to go and baby biscotti are great ;)


The dough is extremely wet and sticky, but that's what I am going for as when I make these for Luke I don't bake them dry but leave them soft they way he prefers them.  

You will need:
  1 cup very ripe bananas, mashed
  1 egg
  2 tbsp. brown sugar
  1 tsp. vanilla extract
  2 cup all-purpose flour
  1/2 cup sugar
  1 tsp. baking powder
  1 tsp. cinnamon
  1/2 tsp. salt


Preheat the oven to 350 degrees F.  Grease your baking sheet or line with parchment paper. Combine the mashed bananas, egg, brown sugar and vanilla in a large bowl.  Mix until well combined.  In another mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Stir together to mix.  Add the dry ingredients to the wet ingredients and mix until well combined.
   
    For baby biscotti (aka fiddlesticks), divide the dough into four equal parts, shape into logs as best you can using flour to prevent dough from sticking to your hands.  Place on the prepared baking sheet.   Spread into1/4 inch half-inch deep loaves. Bake for 20 25 mins, remove from oven and let cool til you can handle loaves without burning yourself.  Using a serrated bread knife, slice into 1/4 inch half inch pieces.  Place the slices back onto the baking sheet on their side and bake for an additional 5 minutes.  Remove from the oven, flip the biscotti over to the other side, and bake for 5 more minutes.  Remove from the oven and let cool completely on the baking sheet.


(I was originally baking the biscotti again after cutting them when making fiddlesticks but found that they got really chewy, which Luke did not care for.  So the above strike-thru's are where I have modified my original recipe.)




    For normal biscotti, divide the dough into two equal parts, spread into two logs on the baking sheet, about 4 inches wide and 1 inch deep, leaving at least 4 inches or more between the two logs.  Bake for 25 minutes, remove from the oven, reduce the heat to 250 degrees F and let cool for 10 minutes.  Using a long, thin knife slice the biscotti into 1/2-3/4 inch pieces on the diagonal.  Place the slices back onto the baking sheet on their side and bake for an additional 10 minutes.  Remove from the oven, flip the biscotti over to the other side, and bake for 10 more minutes.  Remove from the oven and let cool completely on the baking sheet.


Adapted from Annie's Eats.