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Banana Biscotti Recipe with Almond Flour (Chocolate Chips + Walnuts)
Oct
Banana Biscotti Recipe with Chocolate Chips and Walnuts
This version uses a blend of all-purpose flour and almond flour for a richer flavor and a crisp, dunkable snap.
If you would rather skip baking, you can shop biscotti here.
Banana biscotti should taste like real banana, not fake flavoring. The secret is using very ripe bananas, mixing the dough gently, and letting the second bake dry the slices so they crisp up as they cool.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 1/2 cups | Plus 1 to 2 tablespoons if dough is loose |
| Almond flour | 1 1/2 cups | Fine almond flour works best |
| Sugar | 1 1/3 cups | Granulated |
| Butter | 1 stick (1/2 cup), unsalted | Softened |
| Eggs | 2 XL eggs | |
| Ripe bananas | 3 bananas, mashed | Very ripe gives the best banana flavor |
| Banana powder | 2 tsp | Optional |
| Baking powder | 1 tbsp | |
| Sea salt | 1 tsp | |
| Vanilla extract | 2 tsp | Optional, but recommended |
| Semi-sweet chocolate chips | 1 cup | |
| Roasted walnuts | 1 cup | Chopped |
Instructions
1) Preheat and prep
Preheat oven to 350°F. Line a baking sheet with parchment paper.
2) Mix dry ingredients
Whisk all-purpose flour, almond flour, banana powder (if using), baking powder, and salt.
3) Mix wet ingredients
Cream sugar and butter. Add eggs, then mashed bananas and vanilla. Mix until combined.
4) Make the dough
Add dry ingredients to wet and mix just until combined. Fold in chocolate chips and walnuts.
5) Shape logs
Divide dough into two logs. Shape each log about 12 inches long and 3 inches wide.
6) First bake
Bake about 30 minutes, until set and lightly golden. Cool 10 minutes.
7) Slice
Reduce oven to 325°F. Use a serrated knife and cut slices about 3/4 inch thick.
8) Second bake
Lay slices cut-side down. Bake 6 to 8 minutes, flip, then bake 4 to 8 minutes more. Cool completely.
Easy variations
Banana chocolate chip biscotti
Skip walnuts and add a little extra chocolate chips.
Banana bread style
Add 1 teaspoon cinnamon and a pinch of nutmeg.
Nut-free
Skip walnuts. Keep slices a little thicker so they hold together.
Storage
Store biscotti in an airtight container at room temperature. For best crunch, enjoy within 7 to 10 days.
Avoid refrigerating or freezing since moisture can soften the crisp texture. If they soften, warm them in a 300°F oven for 6 to 8 minutes, then cool fully.
Frequently Asked Questions
Why use almond flour in banana biscotti?
It adds a rich, nutty flavor and helps the cookie bake up crisp. It also pairs perfectly with banana and chocolate.
Do I need banana powder?
No. It helps, but it is optional. Very ripe bananas bring plenty of flavor.
How do I keep banana biscotti crunchy?
The second bake dries the slices. Cool completely before storing in an airtight container.
Can I make this nut-free?
Yes. Skip walnuts and keep slices a little thicker so they hold together.
Do you sell bakery-fresh biscotti online?
Yes. You can browse all flavors in the Shop, and Double Chocolate is a great place to start if you love bold cocoa.
What is your shipping policy?
$5 flat fee shipping nationwide, or free shipping on orders over $50 after coupons. 1 business day handling. Typical transit times are 3 days East Coast, 5 days Central, and 7 days West Coast.
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