Forktionary

Banana Bread Biscotti Recipe

Experience the irresistible fusion of banana bread and biscotti! This recipe delivers chewy banana chunks, crunchy banana granola, and sweet toffee chips, all bound together with brown sugar, honey, and a hint of nutty goodness. Imagine the warm, comforting aroma of banana bread meeting the satisfying crunch of a perfectly baked biscotti. Prepare for a delicious treat that's perfect for dunking in coffee or enjoying on its own!

Prep Time 20 mins
Cook Time 75 mins
Calories 2406.1 kcal
Protein 64g
Rating 5.0 (1 Reviews)
Banana Bread Biscotti 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Banana Bread Biscotti

  • 1 cup (2 sticks) unsalted butter
  • 0 (not used in recipe)
  • ¼ cup honey
  • 1 cup brown sugar (¾ cup for dough, ¼ cup for topping)
  • 1 ½ cups mashed ripe banana and 1 cup diced banana
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground cinnamon
  • 0 (not used in recipe)
  • 0 (not used in recipe)
  • 2 ½ cups all-purpose flour
  • 0 (not used in recipe)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup banana granola
  • 1 cup chopped toffee chips
  • ½ cup chopped walnuts
  • Melted butter (for brushing)
  • 1 cup vegetable oil (optional, as alternative for unsalted butter)
  • 1 cup muesli (optional, as alternative for banana granola)
  • ½ cup pecans (optional, as alternative for walnuts)

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How to Make Banana Bread Biscotti

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together 1 cup (2 sticks) unsalted butter (or 1 cup vegetable oil) with ¾ cup packed light brown sugar and ¼ cup honey until light and fluffy. Add 1 ½ cups mashed ripe banana and mix well.
  3. Beat in 2 large eggs, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice until combined.
  4. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon. Gradually add to the wet ingredients, mixing until just combined.
  5. Fold in 1 cup banana granola or muesli, 1 cup chopped toffee chips, and ½ cup chopped walnuts or pecans. Gently fold in 1 cup diced banana, being careful not to overmix.
  6. Shape the dough into a log approximately 4-5 inches wide and 10-14 inches long on the prepared baking sheet. Lightly brush the top with melted butter and sprinkle with ¼ cup of brown sugar.
  7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Reduce oven temperature to 325°F (165°C). Remove the log from the oven and let it cool slightly on the baking sheet for 10 minutes.
  9. Using a serrated knife, carefully slice the log diagonally into ½-inch thick biscotti slices.
  10. Arrange the biscotti slices, cut-side down, on the baking sheet. Bake for 15-20 minutes, flipping halfway through, until golden brown and crisp.
  11. Let the biscotti cool completely on a wire rack before storing in an airtight container.

Nutrition Information (Approximate per serving)

Sodium

49 g

Sugar

816g

Fat

237g

Carbs

121g

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Appetizers & Snacks Breakfast & Brunch Sweets & Sides Desserts European Italian The Americas American Vegetarian Fall Recipes Holiday Recipes Baking

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Time To Make Course Preparation Desserts Oven Cookies And Brownies Biscotti Equipment 4 Hours Or Less