White Chocolate Dipped Cinnamon and Banana Bread Biscotti
Posted by Jenny Flake on Kids Cuisine.
Tired of the same old banana bread? Try these next time you’ve got some overripe bananas; you’ll be glad you did! The kids will love helping dip these fun festive cinnamon and banana bread biscotti in white chocolate and sprinkles. These are perfect for the holidays and are a breeze to make! Enjoy! Visit picky-palate.com for more family friendly favorites.
White Chocolate Dipped Cinnamon and Banana Bread Biscotti
¾ cup mashed over ripe bananas
1 egg
2 tablespoons brown sugar
1 teaspoon vanilla
1¾ cup plus 2 tablespoons flour
½ cup plus 2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ cup cinnamon chips
1 cup white chocolate chips
White non-pereils
1. Preheat oven to 350 degrees F. Place bananas, egg, brown sugar, and vanilla into a large bowl; mix until combined. Place flour, sugar, baking powder, cinnamon, salt, and cinnamon chips into a large bowl; mix to combine. Add wet ingredients to dry until combined. Divide dough into 2 equal parts and place onto a silpat-lined baking sheet 4 inches apart from each other. Form each piece of dough into a 7-inch log, about 2 inches wide. Bake for 25 minutes, remove from oven, reduce heat to 250 degrees F and let cool for 10 minutes. Using a serrated knife, slice biscotti into ½ inch strips, on the diagonal. Place slices back onto cookie sheet and bake for an additional 20-25 minutes or until crisped. Let cool completely.
2. Melt white chocolate chips in a microwave safe bowl in 30 second intervals until smooth. Dip top corner of biscotti in chocolate then sprinkle with non perils. Let dry on wax paper.
Makes about 30 biscotti
