Banana Bread Biscotti

• 12 cup melted unsalted butter
• 1 cup white sugar
• 2 tablespoons honey
• 13 cup brown sugar, packed
• 34 cup pureed ripe banana
• 2 eggs
• 2 teaspoons pure vanilla extract
• 2 tablespoons fresh lemon juice
• 14 teaspoon cinnamon
• 14 teaspoon nutmeg
• 18 teaspoon allspice
• 3 cups all-purpose flour
• 2 12 teaspoons baking powder
• 14 teaspoon baking soda
• 14 teaspoon salt
• 1 cup banana granola or 1 cup mueslix cereal (Post or Kelloggs etc.)
• 12 cup minced chocolate-covered english toffee bars or 12 cup caramel-flavored bits (optional)
• 12 cup finely chopped toasted walnuts or 12 cup macadamia nuts
• 34 cup diced ripe banana
• 13 cup brown sugar
• 14 cup melted butter, to taste

1. Preheat the oven to 350F Stack two baking sheets together and line the top one with parchment paper.
2. In a large mixing bowl, cream the butter or oil with the sugars and honey and the mix in the pureed banana.
3. Blend in the eggs, vanilla and lemon juice.
4. Fold in the dry ingredients, and last, the diced banana, thoroughly but taking care not to mash the banana into the dough (you want the chunks to stay intact).
5. Pat the dough out in one large log about 4-5 inches across and 10-14 inches log.
6. Smear the top with a tiny bit of extra melted butter and press in crushed about 1/3 cup or so or brown sugar.
7. Bake 35-40 minutes until set.
8. Reduce oven temperature to 325F Meanwhile, cut the log into cookies, about 1/2 inch or a bit more, on the diagonal.
9. Bake, on a cookie sheet,turning once, about 15-20 minutes total to dry out and crisp cookies.
10. Makes 1-2 dozen, depending on size.
11. (For smaller ones, make two smaller logs).

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Taken from www.food.com/recipe/banana-bread-biscotti-99580 (may not work)