The new cool thing in town is the chocolate-dipped banana bread biscotti.
They are cinnamon-y, crispy and chocolate-ly, which makes everything better. Plus, they are sort of single serving cookies, rather than a whole slice of banana bread, so that you don’t feel too bad about eating tons of them. Right?
I am crazy about anything small and cute, and those Chocolate Dipped Banana Bread Biscotti surely are. My last few days of holiday-at-home have been quite good on the blogging and cooking side of things, so I must say I really loved them. I baked mostly, then cooked some salty treats, made cheese, blogged, wrote stuff, saw stuff, slept a lot – which is a plus, always a plus – eat a lot, laughed, shouted, bought flowers, saved on my Oyster card, read some books, cleaned up my room, texted people, upset people and such.
- 2 cups of flour
- 1 tsp of ground cinnamon
- 1 teaspoon of baking powder
- 1/4 cup of butter
- 3/4 cup of caster sugar
- 1 banana, overripe and mashed well
- 1 egg
- 1 tsp of vanilla extract
- 2 bars of chocolate – 1 dark & 1 milk
- 1/4 cup of milk and 2 tbsp of sugar to brush
Start by turning on the oven at 160°C.
In a medium bowl, mix together the flour, cinnamon, baking powder and salt.
In the bowl of your standing mixer, beat the butter and sugar until fluffy and light, then add the mashed banana and the egg and mix well.
Finally add the flour mixture and, lastly, the vanilla extract, and let it mix well for a few minutes. You should now have a stiff but sticky dough.
Divide the dough in two and shape in logs, then brush them with the milk and sugar mixture.
Bake for 30-40 minutes, until golden brown.
As soon as you can then handle them, slice each log into a 1cm wide diagonal slices and place them back on the baking sheet and bake for another 10-12 minutes.
When ready, let them cool down slightly, while you melt the chocolate and mix it well.
Now dip each biscotti in the chocolate mixture and let them cool completely.
If you don’t want the biscotti to be too crisp, avoid baking them again! No need to be that crispy, you know?
If you don’t want to do the whole dip-each-cookie process, then fear not! I placed some of the chocolate in a piping bag and swirled it all over the cookies: still looks really nice, tidy, and cool!
A recipe by Joy Wilson, adapted from ‘Homemade Decadence’.
The cup is an old one from Anthropologie, a favorite of mine as you might have noticed for this sort of thing?