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Banana and Nut Biscotti


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Rate this recipe 4.4/5 (8 Votes)


  • 210 g flour
  • 160 g overripe banana, mashed (about 1 /12 medium bananas)
  • 100 g white sugar
  • 65 g mixed nuts (or any type of nuts you like!)
  • 30 g ground almond
  • 1 medium egg
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon olive oil


Servings 10
Preparation time 5mins
Cooking time 45mins
Adapted from


Step 1

Preheat oven to 185C (fan oven).

Mash the banana then mix in the oil and egg until well combined.

Add all of the dry ingredients to a mixing bowl then add the wet ingredients. Mix until smooth.

Put the dough on a greaseproof paper and foil lined baking tray in a log shape.

Bake for between 22-25 minutes, until golden brown.

Reduce your oven to 175C (again, this is the fan oven temperature).

Cool the "loaf" for about 15 minutes on a wire rack and then slice.

Bake the biscotti slices for 10 minutes on one side, flip them over then bake again for another 7 minutes (keep an eye on them - you want the middle to be a bit soft and the edges to be hard).

Cool the slices on a wire rack, brew a coffee, sit back and dunk!

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