Banana Chocolate Chip Nut Biscotti
Elevate your coffee break with these Banana Chocolate Chip Nut Biscotti—an irresistible fusion of classic Italian biscotti and the comforting flavors of banana bread. This twice-baked treat features a perfectly balanced combination of ripe banana, semi-sweet chocolate chips, and crunchy walnuts or pecans, bringing a unique twist to traditional biscotti. Lightly spiced with ground cinnamon, these golden, crisp cookies are perfect for dunking in your favorite coffee or tea. With just 15 minutes of prep time, this recipe is both easy to make and ideal for gifting or enjoying as a sweet snack. Indulge in this delightful, shelf-stable cookie that stays fresh for up to 10 days!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium ripe banana
- 100 grams granulated sugar
- 50 grams light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 240 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 100 grams semi-sweet chocolate chips
- 80 grams chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a medium bowl, mash the ripe banana until smooth. Add the granulated sugar, brown sugar, egg, and vanilla extract. Whisk until well combined.
In a separate large bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt.
Gradually add the wet mixture to the dry ingredients, stirring until a slightly sticky dough forms.
Fold in the chocolate chips and chopped nuts to evenly distribute them throughout the dough.
Lightly flour your hands and divide the dough into two equal portions. Shape each portion into a log about 10–12 inches long and 3 inches wide, placing them a few inches apart on the prepared baking sheet.
Bake in the preheated oven for 25–30 minutes, or until the logs are firm to the touch and lightly golden.
Remove the baking sheet from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
Once the logs are cool enough to handle, transfer them to a cutting board. Using a serrated knife, carefully slice the logs into 3/4-inch-thick biscotti.
Lay the biscotti slices cut side down on the baking sheet. Return them to the oven and bake for an additional 10 minutes. Flip each biscotti and bake for another 10 minutes until crisp and golden.
Remove from the oven and let the biscotti cool completely on a wire rack. Store in an airtight container for up to 10 days.
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1128 mg | 49% | |
| Total Carbohydrate | 441.5 g | 161% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 221.8 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 165 mg | 13% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1159 mg | 25% | |
*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.
