Low Fat Banana Biscotti with Cinnamon Chips

banana biscotti

Do you like banana? Do you like cinnamon? I was in the mood one morning to make biscotti and take a break from my granola making. I found a recipe at cooking light for Banana Pecan Biscotti which looked interesting. I didn’t want to use the nuts and had some cinnamon chips that I recently bought. I replaced some ingredients (substituted the granulated sugar for brown sugar and replaced the vegetable oil with a canola/coconut mix) and added a quarter cup of applesauce to increase the moisture in the biscotti. The biscotti were crunchy, sweet and super cinnamony. If you want less cinnamon don’t add as much cinnamon to the batter or replace the cinnamon chips with chocolate or white chips.

Carryover Picture Books: Banana! By Ed Vere, The Duckling Gets a Cookie?! by Mo Willems,

[tab title=”Ingredients”]
1 3/4 cup of white all purpose flour
1/2 cup of light brown sugar
1 teaspoon of baking powder
1/4 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground all spice

1 ripe banana mashed
1 tablespoon of canola oil
1 teaspoon of vanilla extract
1 medium egg (you can use large just reduce the applesauce by a tablespoon or two)
1/4 cup of cinnamon applesauce (I used one squeezie applesauce)

1/3 cup of cinnamon chips (can be replaced with semi sweet chips or white chocolate chips if you don’t have cinnamon chips)

2 tablespoons of raw sugar mixed with 1/4 cup ground cinnamon (for sprinkling on top if desired)

[tab title=”Preparation”]
1. Preheat oven to 350 degrees.

2. In a bowl, combine flour through ground all spice.

3. In another bowl, combine banana through apple sauce.

4. Add wet ingredients to dry ingredients. Combine until moistened. Fold in cinnamon chips. The dough will be sticky and it should be.

5. Turn dough on lightly floured surface and shape into two loaves. Add the loaves to the greased baking sheet. I made these on my stoneware which turned out great. A greased cookie sheet will also work.

6. Mix raw sugar and cinnamon. Sprinkle over loaves.

7. Bake for 20-22 minutes or so. Take out of oven and let cool on a cooling sheet for about 10 minutes. Cut the biscotti into slices (you should be about 12 depending on how generous you are). Lay the biscotti on the side.

8. Reduce oven temperature to 250. Put biscotti back in the oven for toasting. Bake on each side for about 10-12 minutes.

9. Take out of oven and let cool on a cooling rack.
[tab title=”Photos”]
banana biscotti

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