This is such a cheat recipe, I cannot call this a real rusk, but it is close to the real thing and much easier to make.
For those who do not know what a rusk is, it is much like an Italian Biscotti, sweet, but not as sweet as a cookie and baked a second time to make it dry and crunchy. Growing up we ate rusks either for breakfast with a cup of tea or coffee or as an after dinner snack.
Making rusks take time and I do not have too much of that. So by making this recipe I get two items in one go. What I normally do is make the below banana bread recipe, but I double it (you can use any banana bread recipe that you prefer). Then, one loaf gets eaten fresh and the second one is made into my cheat rusks.
½ stick (4-5 TBSP) butter
2-3 ripe bananas, mashed
2/3 cup sugar
1 1/3 cup flour
¾ TSP salt
½ TSP baking soda
¼ TSP baking powder
½ TSP cinnamon (optional)
Preheat oven to 350.
Combine wet ingredients in a bowl, mix well. Add the dry ingredients. Pour the dough into greased loaf pan or muffin tins. Bake for 50 minutes to 1 hour or until a skewer inserted comes out clean.
Slice the banana bread into 1 inch thick slices and cut the slices in half. Place them in the dehydrator over night and you have rusks! Alternatively you can bake them at 200′F or as low as your oven will go and allow it to dry out for about 5-7 hours.
There is no better way to eat rusks, but to dunk them. You have to dunk rusks, I am sure there is a law somewhere about that!
I sometimes melt chocolate and dip half the rusk into the chocolate, then let it cool and set. I love the flavor of banana and chocolate together. Of course if you go this route it would be legal to eat the rusks without dunking them.