Banana Biscotti
Banana Biscotti – Chewy, crunchy, and dunkable with tea or coffee with a pleasant yet not overwhelming banana taste. Super easy to make, too!
Whether at Costco or a coffee shop, I frequently buy irresistible biscotti. It’s exactly the kind of snack I’m attracted to: sweet, crunchy, and perfect with coffee or tea.
Sometimes, I buy the ones with all kinds of interesting seeds, nuts, and flavors. But my favorites are usually the simple ones that are crunchy, flavorful, and, of course, fewer calories. Good luck with trying to figure that out.
Fortunately, enough biscottis are simple to make. While I had the notion that you need a specialized gadget to make these, it’s just not true. So, I started making these snacks weekly to satisfy my munchies craving all week. However, I soon discovered that wasn’t such a good idea.
A Healthier Biscotti Version With Bananas
That’s when I switched out the butter with bananas, making a significant calorie count difference. It cut it almost in half—from 110 to 68 calories per serving, if you happen to be counting.
While it may not give you a “carte blanche” to indulge, it does allow us to have two, maybe three, or 4 with less guilt.
The butter version offers a delicate texture with an incredible buttery taste that would woo any café-goer-biscotti-seeker. But the banana version has a pleasant sweetness that’s not overwhelming. Chewy, crunchy, and dunkable—just the way I like it.
Recipe Ingredients
If this is your first time making biscotti, I recommend making the butter version before you graduate to the banana version. And if the dough is too sticky, add a little bit of flour (biscotti dough is very forgiving).
- Banana – Mashed bananas and applesauce are two simple ways to reduce fat without losing texture. Replace them with an equal amount of butter for a decadent alternative.
- Egg – Always the perfect binder and moisture provider for cakes and quick breads.
- Flavor – Vanilla and almond extract ramp up the deliciousness. Try it with orange, strawberry, or pineapple extract for an especially tasty biscotti.
- Dry Ingredients – All-purpose flour, fine cornmeal, sugar, baking powder, salt, and orange zest create a flavorful base to carry the bananas and nuts.
- Nuts – Almonds, walnuts, pistachios, pecans, you name it, all add delicious crunch and nutrition.
How to Make Banana Biscotti
- Prep – Preheat oven to 375℉ (190℃)—line two baking sheets with parchment paper.
- Mash bananas with a spoon or puree them in a food processor or blender.
- Add eggs, vanilla, and almond extract.
- Dry Ingredients – Combine flour, cornmeal, sugar, baking powder, salt, and grated orange zest in a large bowl. Follow with the nuts.
- Mix Dry and Wet – Add the flour mixture to the banana mixture, stirring until well-blended.
- Knead – Turn the biscotti dough onto a lightly floured surface and knead lightly. Divide the dough in half and flatten. Shape each portion into a log 12 inches long and 1 inch thick. Place rolls 4-5 inches apart on the first baking sheet.
- Bake at 350℉ (180℃) for 25-30 minutes. Then, transfer the logs to a cutting board and let them cool for 10 minutes.
- Slice – With a serrated knife, cut the logs crosswise into ½-inch slices (you should end up with 36 biscotti). Arrange them in a single layer on the baking sheets (divide evenly between the two).
- Double Bake – Lower the oven temperature to 300℉. Bake the biscotti for about 10 minutes per side, turning once as you bake. Transfer them to a wire rack. The biscotti will get crispier as they cool.
Recipe Variation
For the butter version:
- Cream the butter and sugar in a large mixing bowl until light and fluffy.
- Add eggs one at a time and beat well after each addition.
- Mix in the vanilla and almond extract.
- Then, continue with the recipe per the instructions.
More Amazing Snack Recipes to Try
Skinny Banana Biscotti
Ingredients
- 1 small ripe banana (or 8 ounces of butter)
- 2 large eggs
- 1 teaspoon (5ml) vanilla extract
- 1 teaspoon (5ml) almond extract
- 2 cups (240g) all-purpose flour
- ½ cup (75g) fine cornmeal or polenta
- ⅔ cup (135g) sugar
- 1 teaspoon (5g) baking powder
- ¼ teaspoon (2g) salt
- 2 teaspoons (4g) grated orange zest
- ½ cup (65g) mixed nuts (almonds and pistachios)
Instructions
- Preheat oven to 375℉ (190℃). Line a baking sheet with parchment paper.
- Mash bananas with a spoon or puree them in a food processor or blender. Then add eggs, vanilla extract, and almond extract.
- Combine cornmeal, sugar, flour, salt, grated orange zest, and baking powder in a large bowl, followed by the nuts.
- Add the flour mixture to the banana mixture and stir until well blended.
- Turn the dough out onto a lightly floured surface and knead lightly. Divide dough in half and flatten. Shape each portion into a log about 12 inches long and 1 inch thick. Place the rolls about 4-5 inches apart on a baking sheet.
- Put the dough in the oven, lower the heat to 350℉ (180℃), and bake for 25-30 minutes. Transfer the logs to a cutting board and let cool for 10 minutes.
- With a serrated knife, slice the logs crosswise into ½-inch slices for a total of 36 biscottis. Arrange the cookies in a single layer on the baking sheet. Lower the oven temperature to 300℉ (150℃).
- Bake the biscotti for about 10 minutes per side, turning once as you bake. Transfer the biscottis to a wire rack. The biscotti will crisp as they cool.
Tips & Notes:
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
This was soooo good. I dont think I have had one of your recipes that was not delicious. Loved these and they were a hit with my family.
Aww!! Thanks so much Jayne. So happy to hear this.
Awesome!!! Now I have got to make these with coca powder and almonds. Thanks for taking the time to share your thoughts with us.