Banana White Chocolate Chip Biscotti Recipe

Oh my! It's been a few months since I've posted here on my sweet lil blog!  So sorry.  With so many social media outlets it seems we just superficially skate around the web.  One place I spend considerable couch-time at night "working" (lol, that's what I call it--though they never send me a paycheck!)  is Pinterest.  I realized that most of what I pin or re-pin does come from blogs, so it's our duty as individual bloggers to put out there some good content.  I'll try harder...  *wink*.

The day before Valentine's Day I attended a ladies luncheon.  I didn't want to arrive empty handed and woke up early that morning thinking of something I could bring for the hostess.  Remembering our school days of bringing Valentines for all our classmates I then decided to bring "Valentines" for each of the ladies.  With only about two hours to work with I quickly decided to make some  biscotti cookies and package them up for each of the ladies.



With some ripe bananas on the counter I knew just what to make, "Banana White Chocolate Chip Biscotti" cookies.   I photo-copied this recipe from a cookbook I checked out at the library years ago, neglecting to make note of which cookbook it was.  The original recipe calls for chocolate chips, but I've always used white chocolate chips, which I think blends better with the banana flavor.

Here's the recipe:

Banana White Chocolate Chip Biscotti

1 cup sugar

½ cup butter (softened)
½ cup mashed ripe banana (1 medium)
1 tsp. vanilla
2 eggs
3 cups flour
3 tsp. baking powder
¼ tsp salt
¾ cup white chocolate chips

Heat oven to 350°. Great large cookie sheet.

Beat sugar and butter in large bowl. Beat in banana, vanilla and eggs until smooth. Stir in flour, baking powder and salt. Stir in white chocolate chips.

Divide dough in half. Shape each half into 10x3-inch rectangle on cookie sheet with greased hands (dough will be sticky).

Bake about 25 minutes or until toothpick inserted in center comes out clean.  Cool on cookie sheet 15 minutes

Cut crosswise into ½ inch slices. Turn slices cut sides down on cookie sheet. Bake 10 to 12 minutes or until golden brown and drop on top. Turn cookies. Bake about 10 minutes longer or until golden brown. Remove from cookie sheet to wire rack to cool. 

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For the "Valentines", I just packaged up two biscotti per bag and topped with a vintage sheet music heart, folded over the top.

This was a fun project and could be changed up for any event or holiday. I loaded them all up in a tote I had made a few years ago:

So next time you have some ripe banana's on the counter, instead of making banana break, make a batch of "Banana White Chocolate Chip Biscotti", they last a long time, too!

So go enjoy a biscotti and a cup of coffee!
         Blessings,
                   ~Heidi