There’s nothing more inviting than a sweet treat to start your morning. This Crunchy Walnut Banana Bread Biscotti Recipe brings the flavor of two well known morning pastries into one bite. The dough is flavored with brown sugar, cinnamon, vanilla, and banana, then shaped into thick logs and baked twice until golden with a satisfying crunch. You get all the flavors of banana bread in a bite size treat that is perfect for dunking into a cup of hot coffee.
Why You’ll Love this Recipe
These banana bread biscotti are made for anyone who likes a really good crunch. Baking them twice gives them a firm, crisp texture while the ripe banana, brown sugar, cinnamon, and vanilla bring in plenty of classic banana bread flavor. The thicker logs also make these biscotti more substantial that’s perfect for dunking into coffee or enjoying alone!
Ingredients You’ll Need
- Unsalted butter: Provides a rich buttery crumb that allows to have a crisp exterior with a soft interior.
- Light brown sugar: Using light brown sugar gives the biscotti a nice chewy texture and helps deepen the warm flavors this morning treat has.
- White granulated sugar: Gives a little extra crunch!
- Ripe banana: While the recipe only calls for one banana, it’s enough! The banana flavor shines through and gives the biscotti a natural sweetness. Make sure your banana is ripe!
- Egg
- Rising Star Cinnamon Syrup
- All purpose flour: The flour adds the right amount of structure without being overly dry or too wet.
- Baking powder, baking soda, salt: The ratio of the leaven agents allow the biscotti to spread out just enough without becoming completely flat.
- Cinnamon
- Toasted peacans: Highly recommend toasting the pecans before incorporating into the dough to bring another layer of flavor and texture to each bite. If you don’t like walnuts, pecans will do!
- White or Semi-sweet Chocolate: Personally I find that the white chocolate pairs so well with the warm banana flavor and toasted walnuts without overpowering the biscotti.
Storage Tips
Room Temperature
Once completely cooled, place the biscotti in an airtight container and store them at room temperature for up to 2 weeks.
Refrigerator
While you can refrigerate biscotti, it’s generally not recommended because the refrigerator’s moisture can soften their crisp texture. If needed, store them in an airtight container for up to 1 month. To restore their crunch, bake them in a 300°F oven for 5–8 minutes, then let them cool completely before serving.
Freezer
Once completely cooled, arrange them in a freezer-safe bag or airtight container, separating layers with parchment paper to prevent sticking. Freeze for up to 3 months. Thaw at room temperature for about 30 minutes. For freshly baked crispness, warm them in a 300°F oven for 5–10 minutes, then allow them to cool before serving.
Let’s Start Baking!
Crunchy Pecan Banana Bread Biscotti Recipe
Ingredients
Walnut Banana Bread Biscotti:
- 6 tbsp unsalted butter, melted and cooled slightly (85g)
- ½ cup light brown sugar (100g)
- ¼ cup white granulated sugar (50g)
- 1 ripe banana, mashed (100g)
- 1 large egg, room temperature
- 1 tsp Rising Star Cinnamon Syrup
- 2 cups all purpose flour (250g)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
- 1 tsp cinnamon
- 3/4 cup pecans, chopped and toasted
Eggwash:
- 1 egg
Optional Topping:
- ¾ cup white chocolate chips or semi-sweet chocolate chips, melted
Instructions
Banana Bread Biscotti:
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- First you have to toast the walnuts. Chop the pecans and spread over a baking sheet with parchment paper or tin foil. Toast in the oven at 350°F for 5-10 minutes or until they develop a nutty aroma. Set aside while working on the dough.
- In a large bowl or using a stand mixer with a paddle attachment, whisk melted butter, light brown sugar, and white granulated sugar until smooth. Mix in mashed banana, egg, and vanilla extract (the mixture will look separated and that’s okay!)
- In a medium size bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Fold in the dry ingredients (if mixing by hand) or on low speed until a thick dough forms. Mix in the toasted pecans.
- Divide dough into 2 logs on the baking sheet, about 8 inches long and 3 inches wide. Flatten slightly. *See Note Whisk your one egg in a small bowl and gently brush over the top and sides of each biscotti log.
- Bake for 25–30 minutes until lightly golden and firm on top. Cool for 20 minutes and Reduce oven to 300°F.
- Using a sharp knife, slice logs diagonally into ¾-inch biscotti. Arrange on the baking sheet you originally used bottom side down, allowing about 2 inches in-between each piece for air circulation. Bake for an additional 20-25 minutes.
- Once removed from the oven, allow the biscotti to sit on the hot baking sheet for 10-15 minutes (they will continue to harden as they sit). Then transfer to a cooling rack.
Chocolate Topping:
- Melt the chocolate in a microwave safe bowl in 30 second intervals at 50% power, stirring in-between until fully melted. You can dip each half of biscotti on the chocolate mixture. Or place in a zip lock bag, cut the tip, and drizzle over your biscotti.
Notes
- If the dough is very sticky when trying to shape the logs, I find dusting your hands with flour and then working with the dough makes it easier.
- You can leave the pecans out or use walnuts if you prefer.
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