Go Back
+ servings
Print

Chocolate-Dipped Banana Bread Biscotti

Banana-infused biscotti dipped in dark chocolate.
Course Snack
Cuisine American
Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes
Servings 24 biscotti
Calories 150 kcal
Author Michelle

Ingredients

For the Biscotti:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup unsalted butter at room temperature
  • ¾ cup 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 ground cinnamon

For the Chocolate Coating:

  • 8 ounces dark chocolate finely chopped

Directions

  1. 1. Make the Biscotti: Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. 2. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt.
  3. 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. 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. 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. 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. 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.
  8. For Soft Biscotti: Place the sliced biscotti on a wire rack and cool to room temperature.
  9. For Slightly Firm Biscotti: Place the sliced biscotti cut-side-up on the parchment-lined baking sheet and bake for an additional 5 minutes.
  10. 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.
  11. Allow the biscotti to cool completely.
  12. 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.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Chocolate-Dipped Banana Bread Biscotti
Amount Per Serving
Calories 150 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 19mg6%
Sodium 32mg1%
Potassium 118mg3%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 10g11%
Protein 2g4%
Vitamin A 85IU2%
Vitamin C 0.4mg0%
Calcium 19mg2%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.