Ingredients
Scale
- 2 large ripe bananas (250g), skin removed
- 310g wholemeal self raising flour
- Water, if needed
Instructions
- Preheat oven to 150 degrees.
- Place bananas into bowl and blitz on speed 5 for 10 seconds.
- Scrape down
- Add flour.
- Blitz on speed 7 for 5 secs.
- Lock lid and interval speed for 2 mins until a dough forms. This will be slightly sticky. If your mix is a little dry just drizzle in some extra water through the hole in the lid.
- Shape your dough into small logs keeping in mind they will rise. If you want a rusk, a longer skinny shape is best. If you are wanting the biscottis have them a little thicker, keeping in mind you will cut these in half.
- Place these on a lined baking tray and into the oven.
- After approximately 15-20 mins remove from oven and carefully slice the rusks in half. Please dont burn yourself!
- Continue to bake until very hard but not burnt. Approximately 30-45 mins depending on size.
Notes
- Store these in a brown paper bag in the pantry. Storing them in a container will soften them.
- Prep Time: 5
- Cook Time: 105
Nutrition
- Serving Size: 18