Banana Bread Biscotti
Transform your morning coffee or afternoon tea into a gourmet treat with this irresistibly crunchy Banana Bread Biscotti recipe. Combining the classic flavors of ripe bananas, a hint of cinnamon, and the satisfying crunch of chopped walnuts or pecans, these twice-baked cookies offer a unique twist on traditional biscotti. Optional mini chocolate chips add a touch of sweetness to every bite, making them perfect for indulgent snacking or gifting. Easy to prepare and wonderfully shelf-stable, this biscotti recipe is a delightful way to repurpose overripe bananas while filling your kitchen with warm, comforting aromas. Pair them with your favorite brew or serve them as a crispy, crowd-pleasing dessert that stays fresh for up to two weeks. Perfect for fans of banana bread and those who love a biscuit with their coffee!
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Recipe Information
Ingredients
- 2 large ripe bananas
- 100 grams granulated sugar
- 50 grams light brown sugar
- 50 grams unsalted butter
- 1 teaspoon vanilla extract
- 1 unit large egg
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 75 grams chopped walnuts or pecans (optional)
- 75 grams mini chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the granulated sugar, brown sugar, melted butter, and vanilla extract to the bananas, and whisk until well combined.
Beat in the egg until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the chopped walnuts or pecans and mini chocolate chips if using.
Divide the dough into two equal portions and shape each portion into a log approximately 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm and lightly golden.
Remove the logs from the oven and let them cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick pieces.
Place the biscotti slices cut-side down on the baking sheet and bake for an additional 12-15 minutes. Flip the slices over and bake for another 10-12 minutes, or until crisp and golden.
Allow the biscotti to cool completely before serving. They will firm up further as they cool.
Store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 1163 mg | 51% | |
| Total Carbohydrate | 466.3 g | 170% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 230.0 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 248 mg | 19% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1930 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
