Holiday baking season is underway, and we’re excited to share 12 of our favourite submissions from our annual Cityline Holiday Cookie Swap to add to your repertoire! Take a look at one of our top recipes: Rita C. from Toronto, Ontario’s Banana bread biscotti!
Happy holidays, and happy baking!
Banana bread biscotti
Ingredients:
- 2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 medium overripe banana, mashed
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp water
- 1 cup peanut butter baking chips
- 8 ounces dark chocolate, finely chopped
Method:
Preheat oven to 325F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Beat in the mushed banana and 1 egg until completely combined, then beat in the vanilla extract. Reduce the mixer speed to low, add the flour mixture, and mix until just combined. Add the peanut butter baking chips and give it a final stir by hand using a rubber spatula (this exercise makes me feel better about myself when I’ve eaten about 5 of them).
Divide the dough in two and place into rough 9-inch by 1 1/2-inch logs on the prepared baking sheet
In a small bowl, whisk together 1 egg and water, then brush over both logs.
Bake the biscotti for 40 to 45 minutes, until golden brown and firm to the touch. Remove from the oven, but keep the oven on.
Allow the biscotti to cool until you’re able to handle them (I know you might be dying to devour one at this point but just a few more steps, trust me it’s worth it).
Using a serrated knife, cut the logs into 1/2-inch-wide diagonal slices.
Place the sliced biscotti cut-side-up on the parchment-lined baking sheet and bake for an additional 5 minutes.
Allow the biscotti to cool completely.
In a heatproof bowl set over a small saucepan of barely simmering water (or better yet in the microwave on 50% power; make sure to check it every 30 seconds), melt the chocolate until completely smooth. Drizzle the melted chocolate over each biscotti.
The biscotti can be stored in an airtight container at room temperature for up to 1 week. Yields 24 biscotti or depending on the day, 1 large individual serving! Enjoy with a nice cup of coffee with Bailey’s (I won’t judge!).
Feel free to change the peanut butter baking chips to walnuts or any other delicious treat.
Submitted by Rita C.
Toronto, ON