The cookies are softer than the Original Anisette Biscotti grandma always made growing up.
These banana cookies although twice baked do not stay super hard like the regular style biscotti but they are crunchy on the outside and soft inside with a big bold banana flavor.
They have a hint of cinnamon in them which is optional and the chocolate chips with the drizzle just turn the ordinary cookie into a gourmet treat.
What better way to use up those ripe bananas than making a delicious cookie that is just perfect with a cold glass of milk?
If you love banana recipes you may also like to try my Banana Chocolate Chip Oatmeal Cookies, Banana Streusel Bars, and of course Old Fashioned Banana Pudding, all our favorites!
For this easy step-by-step recipe just scroll down to the recipe card to print this off.
Delicous Italian Cookies
Biscotti is an Italian word for cookie and twice baked.
Through the years we have made all flavors and combinations that became favorites for old-fashioned Italian cookie jars.
Pistachio and Pumpkin Biscotti are two fall favorites we love to make around the holidays.
The cookies are so versatile because there are so many creative additions you can add which I will share below.
Baking these are easy to do, mix, mound, cool, and slice.
They can be rebaked to toast or left as they are to be eaten plain with no icing, it's your adaption that will make them unique in every way.
Either way, these will still remain softer than a dunking biscotti twice-baked cookie due to the moister content in the bananas.
Ingredients You Will Need
- bananas
- baking powder
- flour
- salt
- eggs
- sugar
- chocolate chips
- oil
- cinnamon
- cocoa powder
- powdered sugar
- water
Tips
- Don't overmix the batter
- Add flour to your hand while molding the mounds
- Bake on parchment paper
- Always preheat oven
- Wait until completely cooled before slicing or frosting
- Cookies can be sliced and toasted on both sides instead of frosted
- Keep cookies in a covered container
- If the dough is too sticky add a little more flour at a time to get a stiffer dough
Other Additions:
- Craisins
- Raisins
- Dried chopped pineapple
- Coconut
- Nuts of any kind
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More Recipes We Love
Pistachio Biscotti
Cranberry-Orange Biscotti
Orange Marmalade Biscotti
Easy Recipe
This is a simple recipe and I would love to hear your feedback.
We love to create new flavors and this is a favorite with using up those overripe bananas.
Hope you love these too!
Soft Banana Chocolate Chip Biscotti
Yield: 24
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
This is a banana chocolate chip biscotti drizzled with a little chocolate icing. The cookies are firm but soft and not crunchy because of the moisture content. Delicious with coffee, tea or ice cold milk.
Ingredients:
- 3 small very ripe bananas (around 1 1/2 cups mashed)
- 3 1/2 to 4 cups flour or more ( that extra half cup may be adjusted to the dough, it should be easy to mold into mounds and not spread out on the cookie sheet)
- 3/4 cup sugar (if bananas aren't dark brown add around 1/4 cup more sugar) for a darker cookie use light brown sugar
- 1 1/2 teaspoons baking powder
- 2 eggs
- 1/2 teaspoon salt
- 1/4 cup oil (vegetable or canola)
- 1 cup milk chocolate chips or more
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Optional: 1 cup chopped pecans
- Frosting:
- 2 cups powdered sugar
- 1 tablespoon dark cocoa powder
- water to make a thin frosting ( 1 tablespoon at a time)
- Mix the powdered sugar in a bowl with the cocoa powder add water until it makes a slightly thick icing to drizzle over cooled cookies.
Instructions:
- Line a cookie sheet with parchment paper or heavily grease with cooking oil.
- Preheat the oven to 350 degrees
- In a large bowl add the mashed banana, oil, sugar, and eggs blending together evenly.
- Add the flour baking powder, salt, vanilla, and cinnamon, and stir until thickened almost like bread dough but still sticky.
- Fold in the chocolate chips and nuts if using.
- Form mounds on a cookie sheet and bake until the bottoms are browned and the middle is set for around 25 to 35 minutes.
- Cool completely. Slice and toast in the oven again at 350 degrees for 10 minutes on each side.
- Note: These can be sliced then frosted or sliced and drizzled with the frosting recipe in the above ingredients if you prefer not to twice bake them.
- This recipe shows them baked once, cooled, and frosted in the photo.
- Original Anisette biscotti are twice-baked.
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More Recipes To Try
Pistachio Almond Biscotti
Cranberry Almond Biscotti
