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