Chocolate-Dipped Banana Bread Biscotti
The food blogging landscape has grown by leaps and bounds since I started writing in this little space in 2007, but back in those early couple of years, there were only a handful or so of food blogs, and everyone “knew” everyone. I was a fan of Joy the Baker from the start – everything she made looked like something I would want to devour and I loved her carefree style. I bookmarked nearly every single recipe in her first cookbook, so I was thrilled when she sent me an advance copy of her newest one, Joy the Baker Homemade Decadence.
As I flipped through the new book flagging recipes, I knew immediately which one I wanted to try first. These banana bread biscotti jumped off the page at me because they reminded me so much of my grandma. They are a mash-up of two of my favorite recipes of hers – banana bread and biscotti. It took less than a day for me to start mashing a banana and get these into the oven!
These biscotti are absolutely fabulous – the banana flavor shines through; that, combined with the cinnamon and dark chocolate dip, is phenomenal. The combination is simply amazing! The only adaptation I might make is to include some chopped walnuts, since my grandma always included those in both her banana bread and biscotti, but that’s simply nostalgia talking. These are perfect as-is, and you can make them as soft or as crunchy as you’d like.
If you love cozy, warm and comforting baked goods (and a healthy dose of chocolate!), then these biscotti deserve a spot in the cookie jar on your kitchen counter.
One year ago: Skillet Cornbread
Two years ago: A Chocolate Chip Cookie Throwdown and Salted Caramel Apple Cheesecake Dip
Three years ago: Pumpkin Soup with Apple & Spices
Five years ago: BBQ Chicken Pizza
Six years ago: French Toast
Seven years ago: Brown Sugar Raisin Bread
Chocolate-Dipped Banana Bread Biscotti
For the Biscotti:
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon (0.25 teaspoon) salt
- ¼ cup (56.75 g) unsalted butter, at room temperature
- ¾ cup (150 g) granulated sugar
- 1 medium overripe banana, mashed well (about ½ cup)
- 1 egg
- 1 teaspoon vanilla extract
For the Egg Wash & Topping:
- 1 egg
- 1 tablespoon water
- 2 tablespoons granulated sugar
- ½ teaspoon (0.5 teaspoon) ground cinnamon
For the Chocolate Coating:
- 8 ounces (226.8 g) dark chocolate, finely chopped
- 1. Make the Biscotti: Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
- 2. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt.
- 3. Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Beat in the banana and the egg until completely combined, then beat in the vanilla extract. Reduce the mixer speed to low, add the flour mixture, and mix until just combined. Give it a final stir by hand using a rubber spatula.
- 4. Divide the dough in two and place into rough 9-inch by 1½-inch logs on the prepared baking sheet (the dough will be soft and shaggy looking, but that's okay).
- 5. Prepare the Egg Wash and Topping: In a small bowl, whisk together the egg and water, then brush over both logs. (This will help to smooth out the surface of the dough.). In another small bowl, stir together the sugar and cinnamon. Sprinkle evenly over both of the logs.
- 6. Bake the Biscotti: Bake the biscotti for 40 to 45 minutes, until golden brown and firm to the touch. Remove from the oven, but keep the oven on if you plan to twice-bake the biscotti.
- 7. Allow the biscotti the cool until you're able to handle them. Using a serrated knife, cut the logs into ½-inch-wide diagonal slices.
- For Soft Biscotti: Place the sliced biscotti on a wire rack and cool to room temperature.
- For Slightly Firm Biscotti: Place the sliced biscotti cut-side-up on the parchment-lined baking sheet and bake for an additional 5 minutes.
- For Crisp Biscotti: Place the sliced biscotti cut-side-up on the parchment-lined baking sheet and bake for an additional 12 to 15 minutes, flipping them over halfway through baking.
- Allow the biscotti to cool completely.
- 8. Dip the Biscotti: In a heatproof bowl set over a small saucepan of barely simmering water (or in the microwave on 50% power), melt the chocolate until completely smooth. Dip about one-third of the biscotti into the melted chocolate, allow excess to drip off, and return to the parchment-lined baking sheet. Allow to set completely, at least 30 minutes (you can put the pan in the refrigerator to speed up the process). The biscotti can be stored in an airtight container at room temperature for up to 1 week.