Banana Biscotti
Prep Time: 30 min
Total Time: 1 hr 12 min
Makes: 2 doz. or 24 servings, one biscotti each


2 cups flour

1-1/2 tsp. CALUMET Baking Powder

1/4 tsp. salt

1/2 cup (1 stick) margarine, softened

2/3 cup sugar

2 eggs

1 ripe banana, mashed

1 tsp. vanilla

1-1/2 cups POST SELECTS BANANA NUT CRUNCH Cereal


PREHEAT oven to 325ºF. Mix flour, baking powder and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in bananas and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal.

DIVIDE dough into two equal portions. With floured hands, shape dough into two 14x2-inch logs on nonstick baking sheet.

BAKE 25 to 30 min. or until lightly browned. Remove from baking sheet. Transfer to cutting board; cool 10 min. Use serrated knife to diagonally cut each log into 12 slices. Place slices upright on baking sheet, 1/2 inch apart. Bake 12 to 15 min. or until slightly dry. Remove from baking sheet to wire racks; cool completely. Store in tightly covered container at room temperature.