Banana biscotti with cinnamon chips.  How good does that sound, right?  Well, I was already in the middle of making these when I realized I did not in fact have the cinnamon chips in my pantry as I thought I did.  No matter, I added mini chocolate chips and they tasted fantastic.  But I still think it would be even better with the cinnamon chips…I guess I’ll just have to make them again soon and find out!  I made these for my family as well as Ben’s parents and they got rave reviews all around.  My dad could not stop mentioning how good they were, and he (supposedly) doesn’t like sweets.

As with every baked good I’ve ever made containing banana, these were slightly puffy after both baking periods.  At first I was worried that they would be too soft and not achieve the crunchy texture biscotti should have.  I considered baking them a bit longer, but since they looked perfectly done I decided to leave them.  I’m glad I did not bake them further, as they crisped up nicely while they cooled on the baking sheets.  The banana flavor came through really well and even though they have all been delicious, I think these are the best biscotti I have made yet!

Banana Biscotti with Cinnamon Chips
3/4 cup very ripe bananas, mashed
1 egg
2 tbsp. brown sugar
1 tsp. vanilla extract
1 3/4 cup plus 2 tbsp. all-purpose flour
1/2 cup plus 2 tbsp. sugar
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup cinnamon chips (or mini-chocolate chips)
5-6 oz. white chocolate, coarsely chopped (optional)

Preheat the oven to 350 degrees F.  Line a baking sheet with parchment paper.

Combine the mashed bananas, egg, brown sugar and vanilla in a large bowl.  Mix until well combined.  In another mixing bowl, combine the flour, sugar, baking powder, cinnamon, salt, and cinnamon chips.  Stir together to mix.  Add the dry ingredients to the wet ingredients and mix until well combined.

Divide the dough into two equal parts on the prepared baking sheet.  Spread into two logs on the baking sheet, about 4 inches wide and 1 inch deep, leaving at least 4 inches or more between the two logs.  Bake for 25 minutes, remove from the oven, reduce the heat to 250 degrees F and let cool for 10 minutes.  Using a long, thin knife slice the biscotti into 1/2-3/4 inch pieces on the diagonal.  

Place the slices back onto the baking sheet on their side and bake for an additional 10 minutes.  Remove from the oven, flip the biscotti over to the other side, and bake for 10 more minutes.  Remove from the oven and let cool completely on the baking sheet.

Melt the white chocolate in a double boiler until smooth.  Drizzle over cooled biscotti.  Let cool until set. 

Source: adapted from Picky Palate

  • deeee-licious!!

  • I’m so glad you posted this! I’d seen this (or a similar) recipe before, but then lost track of it. My husband loves biscotti, and I always have bananas in the freezer. I was worried they wouldn’t be as crunchy as regular biscotti, so I’m glad you discussed that.

  • Too bad about not having the cinnamon chips; but the biscotti STILL look and sound perfect!!

  • I just have to say… I don’t know what camera or setting you use but I love the way some of the food is in sharp focus and the rest is slightly out of focus. Because of the detail in the sharp focus part of your pictures I want to make and eat everything I see! :)

  • feastonthis

    Finally! I have been waiting on this recipe since last week. Your pictures look fantastic as always. :)

  • butterandsugar

    These sound wonderful! I some bananas, and I just may try this this weekend.

  • These look delicious and so pretty!

  • That sounds really yummy! I have a cookie recipe that has bananas, mini chocolate chips and oatmeal. I’ve made it for years and we love it.

  • I have banana and cinnamon chips, guess what I am making!!

  • Mmm these look great! About a month ago I made a banana/pecan biscotti and have been making them weekly since! They are so good…like crunchy banana bread. I love the addition of cinnamon chips…maybe I will have to try that in my next batch.

  • aubreecheriedesigns

    These look amazing! I love biscotti but had never considered making it with banana. Very cool!

  • I love banana and chocolate together. These look wonderful, Annie!

  • Hi Annie! Just wanted to say that this recipe is absolutely fantastic! I made this a while back, and am just getting to posting it on my blog now. I gave you a shout out, and thought maybe you would like to check it out and see what someone else has done with your recipe. Your blog is absolutely amazing, definitely in my top 5 blogs frequently visited!!

  • Darla

    I made these today and they are fantastic! I made one little change and used whole wheat flour for part of the flour. These turned out better than any biscotti I have ever made! Thanks for posting this.

  • Hi Annie,
    I made these wondeful biscotti and followed your recipe to the core.Really delightful. Thanks for the fool proof recipe!

  • In fact if you have some time do check out on my blog…I just posted these today and linked it to your post

  • Kellykeeling

    These looked so yummy I just had to try them. Unfortunately something went terribly wrong! My dough was more like batter and was impossible to work with. I ended up adding an another 1/2 cup flour and although the dough was still very sticky I was able to form it into a workable shape. I went over my the recipe again and again and know I measured everything right so I don’t know what went wrong. The only thing I can think is perhaps I used a larger egg than you. I used a large egg and was wondering if you used a medium or small egg?

  • annieseats

    I only use large eggs. I’m not sure what the problem might have been. Sorry to hear they didn’t work out for you.

  • Kellykeeling

    while these did not have a perfect texture (they were very chewy rather than crunchy) they did have an absolutely divine flavor! My family ate every last one and raved about the flavor! I ran out an bought more bananas and as soon as they are ripe I’m going to try this recipe again! Fingers crossed it works out because these are sure to become a family favorite!

  • annieseats

    You should be able to correct the texture by simply baking longer next time. I hope that helps, and I’m glad you enjoy them!

  • Nicole M.

    Made these today with semi-sweet chocolate chips and chopped pecans. I baked them for an additional ten minutes (5 minutes on each side). They were still chewy, but the flavor was great! My family enjoyed a tasty biscotti without breaking a tooth : ).