When I saw this recipe I just knew I had to make it. For one, I absolutely love biscottis and two, I read that this biscotti is supposed to taste like banana bread. That was enough reason for me to want to try it. The mashed bananas in the recipe added enough moisture to the biscotti dough, that there wasn't need to add melted butter or too much oil. It's really a great cookie recipe if you're watching your diet and looking for something a bit sweet to indulge in. The toasted walnuts not only add of course a nutty flavour but it really adds a nice crunch as well. If you're like me and you love biscottis this is a definite one to try.

Adapted and modified from the "Banana Nut Biscotti" recipe from the Kicked-Up-Cookie-Recipes Website

Makes around 20

Preheat the oven to 350 Degrees F. (1st bake: 25 minutes)
Turn the heat down to 250 Degrees F. (2nd bake: 20-25 minutes)


  • 1-3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • pinch of nutmeg
  • 2 bananas, mashed
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 1 tbsp vegetable oil
  • 1/2 cup lightly toasted walnuts, chopped

1. Preheat the oven to 350 F and line a baking sheet with parchment paper. In a large bowl, add in the flour, sugar, baking powder, salt and nutmeg. Then in another bowl, mix the mashed bananas, vanilla extract, egg and vegetable oil. Gently combine the dry and the wet ingredients together. Fold in the chopped walnuts.

2. On the prepared baking sheet, form two 7" logs (2" in diameter) and place it in the oven and bake it at 350 F for about 25 minutes. Take it out of the oven, cool for about 15 minutes, then cut 1/2" slices on the angle. You should be able to get around 10 biscottis per log. Place it on the baking sheet again and bake it at 250 F for a good 20-25 minutes. Take it out of the oven and cool completely.

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