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Crunchy Pecan Banana Bread Biscotti Recipe

Crunchy, deeply golden, and packed with cozy banana bread flavor. Folded with toasted pecansand double baked, these biscotti are firm enough for dunking but still flavorful. The perfect combination of biscotti and banana bread to make a delicious morning treat.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Cool Time20 minutes
Total Time1 hour 45 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: baking, banana, Banana Bread, biscotti, Breakfast, Breakfast Treat, dessert
Servings: 22 servings

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.