Banana Chocolate Chip Biscotti

I love this time of year. I love having an excuse to be in the kitchen all day long baking christmas cookies to send to all our friends and family. Since my husband and I have family all across the US we always end up shipping presents everywhere and I love including some holiday cookies and treats to enjoy right away!

There are some favorites each year, but I like to mix it up by including some new flavors. This year that includes these banana chocolate chip biscotti. I don't drink coffee, but I will gladly make myself some hot chocolate to eat these guys up! Plus, as you all have read before, I hate wasting bananas so here is a perfect recipe to use those last two brown bananas.

For those that don't know what biscotti is, it is basically a twice baked cookie. The italian word biscotto literally means twice baked or cooked. This method of twice baking cookies creates a dry cookie that is commonly served with coffee or tea. Because the cookies are so dry they typically last a long time, hence why they are a great Christmas cookie to make in advance!

Banana Chocolate Chip Biscotti

1 cup granulated sugar

1/2 cup butter, softened

1/2 cup ripe bananas, mashed (~2 medium)

1 tsp vanilla extract

2 eggs

3 cups all-purpose flour

3 tsp baking powder

1/4 tsp salt

1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or silicone mat. In a medium bowl sift together flour, baking powder, and salt, then set aside. In a large beat sugar and butter till creamy. Add in banana, vanilla, and eggs and mix till smooth. Slowly add in flour mixture till completely incorporated. Stir in chocolate chips just until combined. Divide dough in half and shape each half into a 10x3 rectangle on the prepared cookie sheet. Dough will be sticky so use greased hands to shape each half into the rectangle. 

Bake biscotti loaves for 25-28 minutes or until toothpick entered in center comes out clean. Let cool on cookie sheet for 15 minutes. Move each loaf to cutting board and cut crosswise into 1/2 inch slices. Place each biscotti piece cut side down onto cookie sheet and bake for 12 minutes or until golden brown. Flip each piece and bake other side for additional 10 minutes or until golden brown. Remove cookies from baking sheet and cool on wire rack.

To grease my hands I lightly spray them with non-stick spray, this is not the most pleasant feeling but it works and its quick! To cut the biscotti make sure to use a serrated bread knife, this will prevent them from crumbling and give you nice even cuts. The biscotti alone have a great crunch, but to really get the banana taste I definitely recommend serving with a hot drink!

Look out for more Christmas cookies posts, including my favorite Chocolate Mint Delights.


Happy Baking!