Easy chocolate banana almond biscotti recipe, homemade with simple ingredients. Great way to use up ripe bananas. Rich, buttery, crispy and crunchy!
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The first time I had banana biscotti was at a coffee place in Canada and I fell in love instantly! It tasted like a thicker, firmer cookie but with a fancy name. It's nutty and crunchy and perfect for dunking in your latte or espresso. The recipe I am sharing today allows you to use up all those extra bananas lying around. If you need more inspiration, check out these Ripe Banana Recipes.
How to make almond biscotti?
- Cream butter and sugar- Until light and fluffy.
- Add mashed banana, eggs, vanilla, almond extract- And mix until smooth.
- Add flour, baking powder, and baking soda, almonds- And mix until just combined.
- Divide the dough in half- And place both portions on a cookie tray.
- Mold each portion- Into rectangular shapes.
- Bake- Until an inserted toothpick comes out clean.
- Slice- Once they cool.
- Bake again- Until they dry and become golden brown.
- Enjoy- Dip them halfway in melted chocolate, if you like.
Storage
- Room temperature- Store in a sealed container or cookie jar for 3-days.
- Refrigerate- Store in a sealed container for up to 1 week.
- Freeze- In a sealed container for up to 1 month. Let them thaw in the fridge overnight.
Variations
- Add nuts- Such as roughly chopped walnuts, pecans, almonds, peanuts, cashews.
- Add dried fruits- Such as roughly chopped cranberries, mangoes, cherries, apricots.
- Try other flavors of chocolate chips- Such as white chocolate chips, pumpkin chips, dark chocolate chips, semisweet chips, peanut chips, butterscotch chips.
- Use other extracts- Such as orange, maple, coconut, bourbon e.t.c.
- Orange almond biscotti- Mix in some orange zest and orange extract. For a lemon flavor, you can add lemon zest and lemon extract.
- Cranberry almond biscotti- Mix in some roughly chopped cranberries for a subtle chewy texture.
- Add spices- Such as cinnamon, nutmeg, cardamom or pumpkin pie spice for a different flavor profile.
Tips and Techniques
- Dipping in chocolate is optional- It adds a lovely chocolate flavor and makes them very pretty but is not required.
- Use ripe bananas- For maximum sweetness and flavor.
- Bake twice- This allows them to become truly crispy and crunchy.
- Use unsalted butter- Because it prevents biscotti from becoming too salty.
- Watch quantity of almond extract closely- It's a very strong flavor and can become overwhelming, if too much is used.
- Use both leavening agents- Both, baking powder and baking soda are used. Don't replace one with the other or omit one because that will affect the texture.
- These are not almond flour biscotti- Don't replace all-purpose flour with almond flour because the end result will be very grainy.
- Don't replace butter with oil- Because that will make the dough very thin and sticky.
- Make sure bananas are mashed well- It should be very smooth because that allows it to blend together with the other ingredients better.
- All ingredients must be at room temperature- Because that allows them to blend together smoothly and evenly.
More Banana Desserts
Recipe
Chocolate Banana Almond Biscotti
Easy chocolate banana almond biscotti recipe, homemade with simple ingredients. Great way to use up ripe bananas. Rich, buttery, crispy and crunchy!
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Ingredients
- 3 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 Eggs Large
- ½ cup Butter Unsalted, Room temperature
- ½ cup Banana Mashed, Ripe
- 1 tablespoon Vanilla extract
- 1 teaspoon Almond extract
- ½ cup Almonds Roughly chopped
- 1 cup White chocolate Optional, Melted, Colored pink
- ¼ cup Chocolate sprinkles Optional
Instructions
- In a mixing bowl, cream butter and sugar together.
- Add mashed banana, eggs, vanilla extract, almond extract and mix thoroughly.
- Add flour, baking powder, and baking soda and mix until just combined.
- Stir in the almonds or any other add-ins of your choice. This dough will be thick and sticky
- Divide the dough in half and place both portions on a cookie tray lined with parchment paper.
- Grease your hands and mold them into rectangular shapes.
- Bake at 350 degrees for 25-30 minutes or until an inserted toothpick comes out clean.
- Allow everything to cool down for about 15 minutes and then cut slices.
- Place these slices on a cookie tray lined with parchment paper.
- Bake again at 350 degrees for 12 minutes. Then, remove the tray and flip all the biscotti pieces and bake again for another 12 minutes. You will know that the biscotti is ready when they are dry and turn golden brown.
- When the biscotti have cooled down completely, dip them in melted chocolate and toss some sprinkles. Enjoy!
Notes
- Read all my tips above.
Nutrition
Calories: 408kcalCarbohydrates: 63gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 48mgSodium: 191mgPotassium: 203mgFiber: 2gSugar: 36gVitamin A: 300IUVitamin C: 0.8mgCalcium: 59mgIron: 2.2mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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shabs
Congratz on top 9 Abeer , I love biscotti , these look perfecting for dunking in a cup of coffee
nancy
really nice tutorial on biscotti making, with a delicious flavor combination!
Becky
Congrats on the Top 9 today! We raised over $600 for the American Cancer Society. Thanks for your help!
Juliana
Wow, I never had banana chocolate biscotti, they sure sound and look delicious. Love your step-by-step pictures...awesome.
Spicie Foodie
Your biscotti look perfect! Anything with banana and chocolate is heaven
Martha (MM)
Beautiful biscotti!!
Sawsan
I just LOVE biscotti...never had a banana one though!
I will definitely try it soooon
Congrats on the top 9
well deserved
Beth Michelle
I was just trying to think of what I can make with this rippend banana I have. Now, I know. I love biscotti and my husband loves something like this with his coffee. I will definitely be trying this!
Sophia Lee
I've made banana biscottis before...they turned out bad because I forgot the sugar! haha. Yours certainly look amazing. I would love to have them with a big mug of cappuccino.
Manu
I have never had banana biscotti, they look so crunchy and delicious. I would love to have them with my cappuccino for breakfast!
Suzy
looks great Abeer. I am going to try this today!!!! will send you pics.
Melissa
I have been wanting to try making biscotti and I love all things banana-so this is perfect! Can I substitute whole wheat for some of the white flour, I wonder? I may try it!
Abeer
i can't wait to see your pics
Abeer
I haven't used whole wheat flour but I have made it using unbleached white flour.... turned out pretty good too. Hope you try it out
Lou Ann
Hi Abeer,
I wanted to make this recipe. I am still a bit confused about the flour- recipe says 3 cups, comments say 2 cups. Can you please clarify? It also says recipe had changes, but it still shows 3 cups. Please advise. Looking forward to making this recipe. Sounds great! Thank you!
Abeer Rizvi
Hi Lou Ann. Sorry about that. The recipe is completely updated now. Please use those measurements rather than anything in comments.