Best 3 Banana Chocolate Chip Biscotti Recipes
Indulge in the delectable symphony of flavors with our tantalizing Banana Chocolate Chip Biscotti recipe. These crispy twice-baked Italian cookies are a harmonious blend of sweet banana, rich chocolate chips, and a touch of cinnamon, enveloped in a golden-brown crust. Each bite offers a satisfying crunch followed by a soft and chewy interior, making them the perfect accompaniment to your morning coffee or afternoon tea.
Dive into a culinary adventure with our curated collection of recipes, each offering a unique twist on the classic biscotti. From the nutty crunch of Pistachio Cranberry Biscotti to the zesty tang of Lemon Blueberry Biscotti, there's a flavor combination to satisfy every palate. Discover the rustic charm of Almond Biscotti, where toasted almonds add a delightful texture and nutty flavor. For a taste of pure indulgence, try our Chocolate Biscotti, where dark chocolate chunks melt in your mouth, creating a decadent treat. And for those who love a classic, our Anise Biscotti stays true to tradition with its subtle anise flavor and crispy texture.
BANANA-CHOCOLATE CHIP BISCOTTI
A perfect compliment to your morning cup of coffee, this biscotti recipe is a crunchy riff on chocolate chip banana bread.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h35m
Yield 40
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease large cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
- In large bowl, beat sugar and butter with electric mixer on medium speed, or mix with spoon. Beat in banana, vanilla and eggs until smooth. Stir in flour, baking powder and salt. Stir in chocolate chips.
- Divide dough in half. On cookie sheet, shape each half into 10x3-inch rectangle with greased hands (dough will be sticky).
- Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes; move to cutting board. Using sharp knife, cut crosswise into 1/2-inch slices.
- Place slices, cut sides down, on cookie sheets. Bake 10 to 12 minutes or until golden brown and dry on top. Turn cookies. Bake about 10 minutes longer or until golden brown. Remove from cookie sheets to cooling rack.
Nutrition Facts : Fat 1/2, ServingSize 1 Cookie, TransFat 0 g
BANANA CHOCOLATE CHIP NUT BISCOTTI
A crunchy banana bread taste in this cookie. Very good and easy to make. The kitchen smells great while baking.
Provided by LizCl
Categories Dessert
Time 1h15m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In a medium bowl, combine bananas, oil, egg and vanilla.
- Pour banana mixture into dry mixture along with nuts and chocolate chips, stir together.
- Flour a working area and turn dough out onto it. Flour hands as dough is sticky. Form two 7 inch loaves about 2 inches wide.
- Put loaves on cookie sheet lined with parchment paper.
- Bake at 350 degrees for 25 minutes. Remove from oven and turn temperature down to 250 degrees.
- Remove loaves from cookie sheet and let cool 10 minutes.
- Cut loaves into 3/4 inch slices, return slices to cookie sheet.
- Bake for an additional 18-20 minutes.
Nutrition Facts : Calories 89.3, Fat 3.2, SaturatedFat 0.7, Cholesterol 7.8, Sodium 42.9, Carbohydrate 14.1, Fiber 0.7, Sugar 6.2, Protein 1.6
BANANA-CHOCOLATE CHIP BISCOTTI
Number Of Ingredients 0
Steps:
- 1. Heat oven to 350°. Grease large cookie sheet.2. Beat sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon. Beat in banana, vanilla and eggs until smooth. Stir in flour, baking powder and salt. Stir in chocolate chips.3. Divide dough in half. Shape each half into 10 X 3-inch rectangle on cookie sheet with greased hands (dough will be sticky).4. Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes.5. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet. Bake 10 to 12 minutes or until golden brown and dry on top. Turn cookies. Bake about 10 minutes longer or until golden brown. Remove from cookie sheet to wire rack.*Do not use vegetable oil spreads.**Do not use self-rising flour.NUTRITION FACTS: Calories 110 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 20mg Sodium 90mg Carbohydrate 18g (Dietary Fiber 1g) Protein 2g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 2% Iron 4% DIET EXCHANGES: 1 Starch 1/2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Tips:
- Use ripe bananas: Overripe bananas are sweeter and have a more intense flavor, making them ideal for biscotti.
- Don't over mix the dough: Over mixing the dough will make the biscotti tough. Mix just until the ingredients are combined and then stop.
- Chill the dough before baking: Chilling the dough will make it easier to handle and will help the biscotti keep their shape while baking.
- Bake the biscotti twice: Baking the biscotti twice will help them to dry out and become crispy.
- Store the biscotti in an airtight container: Biscotti can be stored in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Whether you're a seasoned baker or just starting out, this recipe for banana chocolate chip biscotti is sure to please. With its simple ingredients and easy-to-follow instructions, you can have a delicious batch of biscotti ready to enjoy in no time. So next time you have a craving for something sweet and crunchy, give this recipe a try.
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