I used the Martha Stewart Cranberry – Pistachio recipe and altered it like the first commentator suggested, with 3 ripe bananas and about a cup of chopped walnuts.
Much better than the last batch – and I used up 3 bananas I had frozen a while ago, with the thought that I would make banana bread with them. Clearly that didn’t happen, so I am glad I used those bananas up!
I think I made my logs to big and wide, as I ended up with some monster biscotti pieces. Oh well, live and learn! I will say the (frozen) bananas made the dough much stickier, so it was harder to deal with than should have been.
[and it took 3 eggs, as well as some butter – my vegan baking is not coming along as I would have hoped – sigh. But butter and eggs are hard to replace in baked goods. I do have some vegan margarine that I should try in some recipes… next time…]