Banana White Chocolate Biscotti

Its been way too long since I last blogged. Life has taken some dramatic changes recently and time has not been a luxury I have possessed. However, things seem to be settling more now so I’m back to share a whole load of baking adventures that I have been storing up! Any free time I’ve had has been mainly spent in the kitchen or catching up on the Great British Bake off online. Did any of you guys out there follow the series? I really enjoyed it and was so pleased for the winner Jo.

Anyway, here’s an adaptation of an American Cooking Light biscotti recipe, which I have become rather obsessed with lately since I managed to find the recipe database online at myrecipes. That’s my bedtime reading sorted!

I enjoyed this biscotti and thought the banana flavour was the perfect amount and was lovely for a crisp biscotti. I will be making these again, probably as part of my baked gift collection at Christmas, I’ll bake for an extra 5 minutes each side next time for even more crunch. I did find that these biscotti started to go soft after a few days, something biscotti I have made in the past hasn’t even started to do for weeks. Perhaps that longer bake will help this too. If anybody tries this and bakes for extra time, do please feed back, I will of course share any news when I make them again.The timings given below include extra minutes. For cup to gram conversions see this link.


  • 1 3/4 cups all-purpose/plain flour
  • 1/2 cup caster sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup mashed very ripe banana (about 1 banana)
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • Egg replacer for 1 egg
  • 1/3 cup chopped dairy free white chocolate or chips
  • Cooking spray
  • Preheat oven to 350°f/180°c and ensure it has reached full temperature either by an oven ‘ready’ light or oven thermometer.
  • Combine banana, oil, vanilla, and egg replace in a medium bowl. Sprinkle over the flour, sugar, baking powder and salt, trying to distribute evenly as you scatter. Stir all this together until you end up with a rather sticky dough. Work in the chocolate chunks.
  • Turn dough out onto a lightly floured surface; shape dough into 2 (8-inch-long) rolls with floured hands. Place rolls on a baking sheet coated with cooking spray; flatten to 1/2-inch thickness.
  • Bake for 23 minutes before moving the biscotti rolls onto a wire rack for about 10 minutes to cool slightly.
  • After 10 minutes, cut each roll diagonally into 12 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 250°f/120°c and bake for 20 minutes on each side.
  • Cool completely on a rack and store in an airtight container.

Nutritional information based on 24 biscotti per recipe;

Nutrition Facts
Serving Size 24 g
Amount Per Serving



Calories from Fat

% Daily Value*

Total Fat


Saturated Fat


Trans Fat






Total Carbohydrates





Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 3%
Nutrition Grade C
* Based on a 2000 calorie diet

Adapted from here

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3 Responses to Banana White Chocolate Biscotti

  1. Pingback: Sticky Banana Toffee Pudding | Poppy's Patisserie

  2. quilt32 says:

    I’ve been looking for exciting biscotti recipes and this looks like one. I have everything on hand – I’ll try to some today.

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