Banana Almond Biscotti - CakeWhiz

Banana Almond Biscotti

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Easy chocolate banana almond biscotti recipe, homemade with simple ingredients. Great way to use up ripe bananas. Rich, buttery, crispy and crunchy!

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. 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.

This banana biscotti is one of my favorite things to enjoy. It’s nutty and crunchy and perfect for dunking in your latte or espresso.

Almond Biscotti Dipped in Chocolate, Resting on a Mug

How to make almond biscotti?

  1. Cream butter and sugar- Until light and fluffy.
  2. Add mashed banana, eggs, vanilla, almond extract- And mix until smooth.
  3. Add flour, baking powder, and baking soda, almonds- And mix until just combined.
  4. Divide the dough in half- And place both portions on a cookie tray.
  5. Mold each portion- Into rectangular shapes.
  6. Bake- Until an inserted toothpick comes out clean.
  7. Slice- Once they cool.
  8. Bake again- Until they dry and become golden brown.
  9. 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.

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Freeze- In a sealed container for up to 1 month. Let them thaw in the fridge overnight.

Chocolate Banana Almond Biscotti on Rustic Background

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.

Overhead Shot of Easy Biscotti in Mug

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

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Chocolate Banana Almond Biscotti

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Easy chocolate banana almond biscotti recipe, homemade with simple ingredients. Great way to use up ripe bananas. Rich, buttery, crispy and crunchy!

Servings: 12 Biscotti
Course: Dessert
Cuisine: American
Calories: 408 kcal
Author: CakeWhiz

Ingredients

  • 3 cups All-purpose flour
  • 1 cup Granulated sugar
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 Eggs Large
  • ½ cup Butter Unsalted, Room temperature
  • ½ cup Banana Mashed, Ripe
  • 1 tbsp Vanilla extract
  • 1 tsp Almond extract
  • ½ cup Almonds Roughly chopped
  • 1 cup White chocolate Optional, Melted, Colored pink
  • 1/4 cup Chocolate sprinkles Optional

Instructions

  1. In a mixing bowl, cream butter and sugar together.
  2. Add mashed banana, eggs, vanilla extract, almond extract and mix thoroughly.

  3. Add flour, baking powder, and baking soda and mix until just combined.
  4. Stir in the almonds or any other add-ins of your choice. This dough will be thick and sticky

  5. Divide the dough in half and place both portions on a cookie tray lined with parchment paper.
  6. Grease your hands and mold them into rectangular shapes.
  7. Bake at 350 degrees for 25-30 minutes or until an inserted toothpick comes out clean.
  8. Allow everything to cool down for about 15 minutes and then cut slices.
  9. Place these slices on a cookie tray lined with parchment paper.
  10. 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.

  11. When the biscotti have cooled down completely, dip them in melted chocolate and toss some sprinkles. Enjoy!

Recipe Notes

  • Read all my tips above.
Nutrition Facts
Chocolate Banana Almond Biscotti
Amount Per Serving
Calories 408 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g45%
Cholesterol 48mg16%
Sodium 191mg8%
Potassium 203mg6%
Carbohydrates 63g21%
Fiber 2g8%
Sugar 36g40%
Protein 5g10%
Vitamin A 300IU6%
Vitamin C 0.8mg1%
Calcium 59mg6%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

49 comments on “Banana Almond Biscotti”

  1. Hey marina!
    Actually, i am sorry but i made a typing error. It is infact 2 cups flour…not 3. I have made the change. Your batter will still be pretty thick. If you have trouble mixing it…then add a few tablespoons of milk.
    My mom uses this recipe too but she uses less butter (about a 1/4 cup) and adds milk to help with the mixing.

    As for pans, i used 2 ikea pans: 10 x4 inches. I poured half the batter in one pan and half in the other. Then, i spread out the batter with a spoon to cover the whole pan since it was very thick and wouldn’t just easily spread and cover the pan.

    Also, keep in mind that these baking times are for my oven and what timing worked for me might not work for your oven. So, keep an eye while these biscottis are baking.

    I hope this helps and sorry about my typing error :S

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