Banana Bread Biscotti

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Banana bread is a great way to use up overly ripe bananas. But I was on the search for something new. I found this recipe adapted from the One Smart Cookie book and though I’ve never really eaten much less made biscotties before those were gone within 24h. I did leave them to be a bit more on the chewy side.


  • 1¾ cup flour (250g)
  • ½ cup sugar (100g)
  • 1 tsp. baking powder
  • ¼ tsp. salt (6g)
  • 2 very very ripe bananas, mashed
  • 1 tbsp. veggie oil (I used sunflower seed) (15ml)
  • 1 egg
  • 1 tsp. vanilla (15ml)
  • ½ cup chopped pecans or walnuts (60g)
  • ¼ cup chocolate chips (30g)

1. Gather your ingredients and preheat the oven to 350ºF (176ºC)

2. In a medium bowl mix flour, baking soda and salt.

3. Chop your nuts.

4. In a large bowl mix banana, oil, egg and vanilla.

5. Add the flour mixture, nuts and chocolate to the wet bowl until just blended.

6. Divide the mixture in half and make each one into an 8 inch (20cm) long loaf, place them on a parchment lined cookie sheet. Bake for 30 minutes, then transfer to a wire rack and let them cool for 15 min.

7. Reduce the oven temp to 275ºF (130ºC), place your 2 loaves on a cutting board and with a sharp knife cut into pieces (just under 1 inch each ca. 1,5 cm), place the biscotti cut side down back on the cookie sheet and bake them for another 10 or so minutes, then flip each one and bake again for 10 minutes (longer if you like them more crunchy).

8. Remove from the oven, place on wire rack and let cool.

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