Soft Cinnamon Raisin Banana Biscotti with a Crunch
Indulge in the comforting flavors of 'Soft Cinnamon Raisin Banana Biscotti with a Crunch,' a delightful twist on traditional biscotti that achieves the perfect balance between tender and crisp. Made with ripe mashed banana, warm ground cinnamon, and sweet raisins, this recipe infuses natural sweetness and moistness into every bite. Optional chopped pecans or walnuts add a satisfying crunch, making it ideal for dipping into coffee or tea. Unlike traditional ultra-hard biscotti, these are baked for a soft yet crunchy texture, perfect for those who enjoy a more delicate cookie. Easy to make and ready in under an hour, this biscotti recipe will quickly become your go-to for breakfast treats or an afternoon snack.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 medium Ripe banana (mashed)
- 1 whole Large egg
- 1 teaspoon Vanilla extract
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 0.75 cup Raisins
- 0.5 cup Chopped pecans or walnuts (optional for extra crunch)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, mashed banana, egg, vanilla extract, and melted butter. Mix until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, stirring just until a dough forms. Be careful not to overmix.
Fold in the raisins and, if using, the chopped pecans or walnuts.
Lightly flour your hands and shape the dough into a long, flat log approximately 10 inches long, 2-3 inches wide, and about 1 inch thick. Place the dough log on the prepared baking sheet.
Bake in the preheated oven for 25 minutes, or until the edges are lightly golden and the top feels set.
Remove the dough from the oven and let it cool for 10 minutes on the baking sheet.
Using a sharp knife, slice the log diagonally into 1-inch-thick biscotti pieces.
Turn each biscotti slice onto its side and return them to the baking sheet.
Bake for an additional 10-15 minutes, flipping the biscotti halfway through to ensure both sides are evenly crisped. For a softer biscotti, bake closer to 10 minutes.
Remove the biscotti from the oven and let them cool completely on a wire rack. The biscotti will firm up slightly as they cool.
Store in an airtight container at room temperature for up to one week. Serve with coffee, tea, or enjoy as is!
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 21.3 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 168 mg | 4% | |
*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.
