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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
made these tonight for my cookie table for my wedding. they are wonderful!! followed the recipe exactly but tripled it. thank you for the fantastic recipe!!
Delicious, Best recipe ever for old bananas. They crisped up nice too. I liked them without the chocolate. This is a keeper.
These were a bit hit! I added a half cup of toasted pecans to the recipe, which I really liked! Will definitely make these again!
I have made these biscotti many times! Never dipped them in the chocolate, though! SOOOOOO yummy and quite easy. They do take a good amount of time to cook- but other than that, not much time to prepare. I cook both “logs” on the same cookie sheet- no need to use 2 pans. I do turn the pan in the oven 1/2 way through cooking. Lots of banana flavor from just one banana- make sure to use a VERY ripe banana- lots of black is good!
I love this! Banana bread + biscuit = my new guilty delight!!
I’ve been making biscotti for 15 years and this is my new all-time favorite! OK, maybe a tie with Martha Stewart’s cranberry pistachio but that’s not a bad share of the top rung!
Hi Michelle, I have never made Biscotti before but because I’ve tried several of your recipes successfully I thought I’d give these a try this morning. The came out perfectly and were so delicious. On the 2nd bake i did them for 4 minutes on the first side and 6 minutes on the second side. Not too hard and not too soft…perfect. I didn’t have dark chocolate and used semi-sweet which was fine. They looked wonderful.
Thanks for always posting wonderful recipes. My family also loved the Banoffee pie which was a first timer in our house as well. Your blog is the first one I check each day.
I’ve been reading Joy the Baker for a while now too – and I’m convinced she’s pretty much a genius!! Her second cookbook, has far exceeded all of my expectations!! Great choice for the first recipe you made :)
I don’t know if this is the most barking idea I have ever heard of or the most brilliant.
Wouldn’t the banana taint the drink you dunked it in? Or I could just eat them you know…….
The biscotti look delicious but I can’t believe they would rival your Grandma’s Biscotti.
These biscotti look absolutely perfect, banana bread biscotti dipped in chocolate with cinnamon?! That sounds like something that I need to make soon! I’ve only tried making biscotti a couple of times, this might need to be the next one!
This, I think, is genius! Banana bread & biscotti are two of my hands-down absolute favorite sweet treats. Love having the option of putting them together in one treat . . . irresistible! I do have a question for you, Michelle: to which doneness did you bake your biscotti? Did you bake them till crisp? Yours look done to perfection in your pictures & was just wondering. I’ve had both crisp and slightly firm biscotti and like both levels of doneness, but I think I tend to prefer the crisp level for dunking :)
Hi Michelle, I baked them crispy – it’s how I grew up eating biscotti; I don’t think I could eat soft ones!
I CANNOT WAIT for Joy’s cookbook to come in the mail. This recipe looks divine, and I know I’m going to want to lock myself in a kitchen and bake them ALL!
This sounds amazing – thank you for sharing! I have made banana bread, muffins, cookies, even cake but hadn’t thought of biscotti (which I adore). And you are so right about the blogging landscape. Never, ever would I have expected to have a little blog spot myself and I love having so much inspiration to draw from in seeing so many food blogs. : )
Okay, if this is in her cook book I need to get her cookbook because that looks wayyy to delicious!
It looks really good and the pictures are soo perfect! A real professional…
Wow I’m pretty sure banana biscotti would be one of the first things I made from that book too, they sound delicious!
Neato!! This biscotti is definitely a yummy looking one. Banana bread and chocolate?! I’m in!
Seriously genius! These look amazing and I love that combo!
Do you have any tricks for preventing cracks in the top of your biscotti? Was curious if the egg wash helped this. Great looking recipe!
I love comments like this….they help me realize two things…1) real people make things like biscotti…I can do it! and 2) the more tips you read on how to do something, the more likely you’ll succeed. Now I have to try this. And if it doesn’t work out, I can just serve it to some fun people somewhere. Seriously, this biscotti looks marvelous, hope I’m successful!
Hi Nicole, I really don’t, I’m not sure if I’ve ever made biscotti completely devoid of cracks! They’re homemade and rustic, I just embrace it :)