Chocolate Banana Biscotti - CakeWhiz

Chocolate Banana Biscotti

This quick and easy chocolate chip banana biscotti recipe is is a great way to use up over ripe bananas. Great as a snack or a homemade gift!

The first time I had banana biscotti was at some coffee place in Canada and I fell in love instantly!

It tasted like a thicker, firmer cookie but with a fancy name.

Banana biscotti recipe

Don’t you just love eating food with cool names? heheh. 

I didn’t add chocolate chips in this batch but you can add chocolate chips in the batter, if you like.

I dipped each biscotti in melted white chocolate (that I colored pink just for fun!) and tossed some chocolate sprinkles as well.

If you have over-ripe bananas that need to be used up, consider making these biscottis.  

banana chocolate chip biscotti

This banana chocolate chip biscotti is one of my favorites.

They are nutty and crunchy and perfect for dunking in your favorite latte or espresso.

Easy chocolate banana biscotti recipe

Well, that’s all for today.

If you liked this chocolate banana biscotti recipe, you may like some of these other banana recipes too:

Banana cake roll

Banana chocolate chip cookies

Skinny chocolate banana popsicles

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Chocolate Banana Biscotti

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

This quick and easy chocolate chip banana biscotti recipe is is a great way to use up over ripe bananas. Great as a snack or a homemade gift!

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

Ingredients

  • 3 cups All-purpose flour
  • 1 cup Sugar Granulated
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 Eggs Large
  • ½ cup Butter Unsalted
  • ½ cup Banana Mashed, Ripe
  • 1 tbsp Vanilla extract
  • ½ cup Mini chocolate chips Or any other add-ins you like
  • 1 cup Chocolate Optional, Melted, Pink
  • 1/2 cup Chocolate sprinkles Optional

Instructions

  1. In a mixing bowl, cream butter and sugar together.
  2. Add mashed banana, eggs and vanilla extract and mix thoroughly.
  3. Add flour, baking powder, and baking soda and mix until just combined.
  4. Stir in the chocolate chips 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

  • You can add various add-ins in this batter such as chopped up walnuts, pecans, almonds, dried cranberries, various flavors of chocolate chips.
Nutrition Facts
Chocolate Banana Biscotti
Amount Per Serving
Calories 408 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 48mg 16%
Sodium 191mg 8%
Potassium 203mg 6%
Total Carbohydrates 63g 21%
Dietary Fiber 2g 8%
Sugars 36g
Protein 5g 10%
Vitamin A 6%
Vitamin C 1%
Calcium 5.9%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Until next time, tata my lovelies!

49 comments on “Chocolate Banana 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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