Banana Bread Biscotti: What to do with Leftover Banana Bread
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Banana Bread Biscotti is a crunchy, sweet treat to enjoy with your coffee and a great way to use up leftover banana bread. Simply slice up your remaining loaf of banana bread, bake and cool, and you have the perfect snack.
What to make with old banana bread?
Barbara was inspired by an episode of The Kitchen on the Food Network when she made these wonderful biscotti from leftover quick bread.
Who knew you could take your leftover loaf of bread and make this delicious biscotti? This is going to be a new go-to at Barbara’s house. It was awesome.
She shared some with a friend, and she’s still talking about how good it was. It’s perfect for your morning coffee.
Banana Bread Biscotti
Before you can make the biscotti, you have to have a loaf of Classic Banana Bread! Or make it from our Crock Pot Banana Bread.
After you enjoy a few slices of the bread, cut what is left info one-inch thick slices. Then cut each of those slices in half lengthwise (you want long, skinny biscotti).
You want to bake them long enough to dry them out so they are crunchy. They may look a bit dark, but that is OK. Be sure to flip them after 15-20 minutes in the oven.
Want to dress up your Banana Bread Biscotti? Dip one end into some melted milk, white or dark chocolate. Start with chocolate chips or chocolate bars. Let it cool and then enjoy.
How to make biscotti from leftover banana bread?
Step by Step Instructions
- Preheat oven to 325 degrees F.
- Take a slice of banana bread (1-inch thick slices), and cut each slice half lengthwise. Place on cookie sheet. If desired, line cookie sheet with parchment paper.
- Bake in a preheated oven for 15-20 minutes.
- Flip biscotti, and bake for another 15-20 minutes or until golden brown.
- Cool on a wire rack.
- Enjoy with a cup of coffee or hot tea.
Storage Instructions
Let leftovers cool completely to room temperature. Transfer to an airtight container, and store on the counter for up to 2 weeks. To extend the shelf-life, store in an airtight container in the freezer for up to 3 months.
What can I do with leftover banana bread?
- Banana Biscotti
- Banana Bread Pudding – use banana bread cubes as the base. Top with a vanilla custard, maple syrup, cinnamon, caramel sauce, etc.
- French Toast
- Make a trifle using cubed bread, sliced bananas, cool whip and cream cheese mixture, and chopped nuts such as walnuts or pecans.
- Crumble it up and use as a topping for yogurt or a scoop of vanilla ice cream.
- Top banana bread with a smear of peanut butter or Nutella.
Banana Bread Biscotti
Ingredients
- 1 loaf Banana bread
Instructions
- Pre-heat oven to 325 degrees F.
- Cut leftover bread into 1-inch thick slices.
- Cut each slice into half lengthwise and place on cookie sheet.
- Bake in a preheated oven for 15-20 minutes.
- Flip biscotti, and bake for another 15-20 minutes.
- Cool on a wire rack.
- Enjoy with a cup of coffee or hot tea.
Notes
- You want to bake them long enough to dry them out so they are crunchy. They may look a bit dark, but that is OK.
- Be sure to flip them after 15-20 minutes in the oven.
- The nutritional information below is auto-calculated and can vary depending on the products used.
Nutrition
How to Store Biscotti?
To store biscotti, place them in an airtight container or a resealable plastic bag and keep them at room temperature. They can last for up to 2 weeks. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to cool them completely before storing.
Participating in the Weekend Potluck!
I made a bread that I didn’t care for. This took it to another level. I am so happy I found your site!
Love that this saved the bread!
Just like a previous comment I made some banana bread that was meh, was gonna throw out then found this recipe! Absolutely takes banana bread to another level! Delicious!
I was so glad to discover another wonderful way to enjoy banana nut bread…I really like this BNB Biscotti…Thank you for posting this recipe, such a good one!
banana bread, that is! i have made the biscotti with banana nut bread and the nuts did not get over roasted…
Has anyone tried this with “fruitcake”???