BANANA CHOCOLATE CHIP COOKIES
These soft banana cookies have a cakelike texture and lots of flavor that everyone seem to love. It's one of the best banana cookie recipes I've found. -Vicki Raatz, Waterloo, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 13-16 minutes or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CHOCOLATE CHIP BANANA NUT BREAD
A recipe (originally by Ann Tremont) my mother put in a cookbook that I have modified quite a bit. Every time I bring this to work, everyone wants a piece (and there's not enough to go around).
Provided by Sidewinder314
Categories Quick Breads
Time 1h40m
Yield 1 loaf, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Hand mix flour, baking powder, baking soda, sugar, walnuts, chocolate chips, and vanilla extract in mixing bowl until chocolate chips and walnuts are evenly spread out throughout mixture.
- In another bowl, mash bananas and add to the main mixing bowl.
- Soften the butter (I microwave for 20 seconds) and add to the main mixing bowl.
- Add two whole eggs to main mixing bowl.
- Mix all ingredients together by hand until it has a batter-like consistency.
- Pour into greased loaf pan.
- Let mixture set for at least 20 minutes before baking (Preheat the oven to 325°F).
- Bake at 325°F for 65 minutes (may take longer depending on the oven and altitude).
- When finished baking, it is best to let it set overnight before serving.
- ---.
- An optional recipe: Instead of the chocolate chips, use 1 1/2 tsp of cinnamon to make Cinnamon Banana Nut Bread.
BANANA CHOCOLATE CAKE
This light-as-air chocolate cake has a yummy banana flavor. It's scrumptious as is, but you can also dress it up with nuts or light frostings. -Tina Bellows, Racine, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Coat a 9-in. square baking pan with cooking spray., Cream butter, sugar substitute and brown sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. Stir in water. Whisk together flour, milk powder, cocoa, baking powder, baking soda and salt; add to creamed mixture just until combined. Stir in bananas., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean and cake begins to pull from sides of pan, 23-28 minutes. Cool completely in pan on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 169 calories, Fat 6g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 261mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
BANANA-CHOCOLATE CHIP BISCOTTI
A perfect compliment to your morning cup of coffee, this biscotti recipe is a crunchy riff on chocolate chip banana bread.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h35m
Yield 40
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease large cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
- In large bowl, beat sugar and butter with electric mixer on medium speed, or mix with spoon. Beat in banana, vanilla and eggs until smooth. Stir in flour, baking powder and salt. Stir in chocolate chips.
- Divide dough in half. On cookie sheet, shape each half into 10x3-inch rectangle 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; move to cutting board. Using sharp knife, cut crosswise into 1/2-inch slices.
- Place slices, cut sides down, on cookie sheets. Bake 10 to 12 minutes or until golden brown and dry on top. Turn cookies. Bake about 10 minutes longer or until golden brown. Remove from cookie sheets to cooling rack.
Nutrition Facts : Fat 1/2, ServingSize 1 Cookie, TransFat 0 g
CHOCOLATE CHIP BANANA COOKIES
A delicious blend of all your favorite flavors, these sturdy little cookies vanish almost instantly!
Provided by Emily Vega
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Spread walnuts onto a baking sheet.
- Bake in the preheated oven until walnuts are toasted and fragrant, 5 to 7 minutes. Remove from oven and cool; coarsely chop.
- Whisk all-purpose flour, whole wheat flour, salt, and baking soda together in a bowl. Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until pale and fluffy; add egg and vanilla extract. Beat until just combined. Beat banana into creamed butter mixture until just combined.
- Stir flour mixture into creamed butter mixture until dough is just combined; fold in oats, chocolate chips, and walnuts. Drop heaping spoonfuls of dough onto the prepared baking sheets, spacing each mound about 1 1/2 inch apart.
- Bake on the center rack of the preheated oven for 6 minutes. Rotate pans and bake until edges are browned, 6 to 7 more minutes. Cool cookies on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 129.4 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 7.2 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 75.2 mg, Sugar 9.7 g
PEANUT BUTTER AND CHOCOLATE BISCOTTI
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield about 5 dozen cookies
Number Of Ingredients 10
Steps:
- Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
- Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
- Whisk the flour, baking powder, and salt together in a large bowl.
- Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.
- While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.
- Divide the dough evenly into thirds, and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (For even baking take care to rotate the pans-- top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.
- Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. Serve.
- Store cookies in a tightly sealed container for up to 3 days.
BANANA CHOCOLATE CHIP BREAD
Super amazing banana bread. Moist and tasty!
Provided by iggytakahashi
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Chocolate Banana Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
- Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 58.2 g, Cholesterol 61.7 mg, Fat 15.6 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 9.2 g, Sodium 489.9 mg, Sugar 33.7 g
CHOCOLATE NUT BISCOTTI
Delicious, not too crispy biscotti, which can be dipped in or drizzled with melted chocolate. (You can use slivered almonds instead of the hazelnuts, if you wish.)
Provided by Sue Hushin
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease and lightly flour cookie sheet.
- In a small bowl, mix flour, baking powder and salt.
- Beat butter and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.
- Divide dough into two equal parts. On floured surface, shape dough into two logs, 14 inches long, 1-1/2 inches wide and 1 inch thick. Place two inches apart on prepared cookie sheet.
- Bake for 25 minutes or until lightly browned. Remove to a cutting board. Let cool 5 minutes. Cut into 3/4 inch thick diagonal slices and return to cookie sheet, standing upright.
- Bake 10 minutes more or until slightly dry. Cool completely on wire racks.
Nutrition Facts : Calories 200.1 calories, Carbohydrate 23.9 g, Cholesterol 15.3 mg, Fat 10.9 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 4.6 g, Sodium 113 mg, Sugar 12.3 g
BANANA BISCOTTI
I brought these to work and they got rave reviews. I used the Banana Crunch cereal from Trader Joes. Recipe is from Kraft.
Provided by cookiedog
Categories Dessert
Time 1h45m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- PREHEAT oven to 325ºF. Mix flour, baking powder and salt until well blended; set aside. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, bananas and vanilla; beat until well blended. Gradually add flour mixture, mixing until well blended after each addition. Stir in crushed cereal.
- DIVIDE dough in half with floured hands; place on lightly floured surface. Roll each half into 14x2-inch log. Place, 2 inches apart, on nonstick baking sheet.
- BAKE 25 to 30 minute or until lightly browned. Remove from baking sheet to wire rack; cool 5 minute Transfer to cutting board. Use serrated knife to diagonally cut each log into 12 slices. Place, cut-sides up and 1/2 inch apart, on same baking sheet. Bake an additional 12 to 15 minute or until slightly dry. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm. Store in tightly covered container at room temperature.
- Jazz It Up: Mix 1 cup powdered sugar and 2 tablespoons orange juice until well blended. Drizzle over cooled biscotti. Let stand until glaze is firm.
- Cranberry Breakfast Biscotti: Prepare biscotti as directed, omitting the banana, increasing the sugar to 3/4 cup and using POST CRANBERRY ALMOND CRUNCH Cereal.
AMAZING PEANUT BUTTER CUP BISCOTTI
My family loves biscotti, so I brought together peanut butter chips and chocolate chips to make another flavor for our biscotti jar. Hubby claims that these are amazing, hence the name Amazing Peanut Butter Cup Biscotti. Wrapped in cellophane bags, they are perfect for bake sales.
Provided by SHORECOOK
Categories Desserts Cookies Biscotti Recipes
Time 2h40m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 2 baking sheets with parchment paper.
- Mix the milk and vanilla extract together in a small bowl; set aside.
- Combine the flour and baking powder in a separate bowl.
- Beat the peanut butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth.
- Add the eggs one at a time, allowing each egg to blend into the peanut butter mixture before adding the next.
- Pour in the flour mixture alternately with the milk, mixing until just incorporated.
- Fold in the peanut butter chips; mixing just enough to evenly combine.
- Divide the dough into 4 equal parts.
- Roll each section into a 4x5-inch rectangle about 1/2-inch thick.
- Transfer the dough pieces onto the prepared baking sheets.
- Bake in the preheated oven until firm to the touch, about 25 minutes.
- Place biscotti loaves on wire racks to cool.
- Reduce oven temperature to 300 degrees F (150 degrees C).
- Cut each loaf into 1/2-inch slices.
- Return the slices to the baking sheets with the cut sides up.
- Bake in the oven until biscotti are dry, about 10 minutes on each side.
- Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until melted and smooth, 1 to 3 minutes (depending on your microwave).
- Dip the cooled biscotti into the melted chocolate. Set the biscotti onto parchment paper, and allow to set, about 20 minutes.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 31.6 g, Cholesterol 18.8 mg, Fat 11.7 g, Fiber 1.7 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 115.5 mg, Sugar 19 g
PEANUT BUTTER BISCOTTI
Make and share this Peanut Butter Biscotti recipe from Food.com.
Provided by Barb G.
Categories Dessert
Time 1h15m
Yield 36 Biscotti
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl combine the flour, sugar, baking powder, and salt.
- In a separate bowl, lightly beat together the eggs, peanut butter and water; Add flour mixture to egg mixture and mix just until ingredients are incorporated, add a little more water, a teaspoon at a time, can be added if mixture is to dry to make a smooth dough: Stir in peanuts.
- Divide the dough into two portions, and form each into a log approximately 3 inches in diameter. Place the logs on the cookie sheet about 3 to 4 inches apart and flatten them slightly with the palm of your hand.
- Bake in preheated oven until light brown, about 40 minutes, take out of oven; turn oven down to 300°F; let logs cool for 10 minutes, then cut at angle into 3/4-inch thick slices; Place slices, cut side down on cookie sheet and bake until crisp, about 20 minutes, enjoy.
BANANA RUM BISCOTTI
These cookies are crispy on the outside and softer on the inside. They aren't too sweet. They do taste like banana.
Provided by sueb
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h25m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine flour, baking powder, and salt in a bowl and stir to mix well. Beat the eggs lightly in a bowl, and add the sugar, banana, oil, and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecans, mixing them thoroughly into the dough. Form the dough into 4 logs about 1/2 inch thick, place them onto parchment paper-lined baking sheets, and bake for 25 minutes, until the cookie logs begin to brown.
- Lower the oven temperature to 250 degrees F (120 degrees C). Remove the baking sheets from the oven and let the cookie logs cool for 10 minutes. Remove the logs from the parchment paper and cut each log into 1/2 inch thick slices. Place the biscotti back onto the cookie sheets and bake for 15 minutes per side (30 minutes total) until cookies begin to brown. Remove to racks to cool. The biscotti will be soft at first, and will harden as they cool.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 16.2 g, Cholesterol 10.3 mg, Fat 2.3 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 0.3 g, Sodium 63.6 mg, Sugar 6.2 g
BANANA CHOCOLATE CHIP NUT BISCOTTI
A crunchy banana bread taste in this cookie. Very good and easy to make. The kitchen smells great while baking.
Provided by LizCl
Categories Dessert
Time 1h15m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In a medium bowl, combine bananas, oil, egg and vanilla.
- Pour banana mixture into dry mixture along with nuts and chocolate chips, stir together.
- Flour a working area and turn dough out onto it. Flour hands as dough is sticky. Form two 7 inch loaves about 2 inches wide.
- Put loaves on cookie sheet lined with parchment paper.
- Bake at 350 degrees for 25 minutes. Remove from oven and turn temperature down to 250 degrees.
- Remove loaves from cookie sheet and let cool 10 minutes.
- Cut loaves into 3/4 inch slices, return slices to cookie sheet.
- Bake for an additional 18-20 minutes.
Nutrition Facts : Calories 89.3, Fat 3.2, SaturatedFat 0.7, Cholesterol 7.8, Sodium 42.9, Carbohydrate 14.1, Fiber 0.7, Sugar 6.2, Protein 1.6
GHIRARDELLI CHOCOLATE NUT BISCOTTI
These are delicious Chocolate Biscotti's with a hint of coffee flavor. So good with a cup of coffee or a glass of wine. The recipe comes from Ghirardelli Chocolate. Enjoy
Provided by Barb G.
Categories Dessert
Time 1h5m
Yield 35 Biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Lightly grease and flour large baking sheet (I sprayed with Pam).
- In a small bowl,stir the eggs,instant coffee and vanilla until well blended; set aside.
- In a medium bowl, mix flour, baking powder and salt; set aside.
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy.
- Beat in egg mixture.
- Gradually add the flour mixture, beating well after addition.
- Stir in chocolate and nuts.
- Divide the dough into 2 equal portions.
- On a lightly floured surface, shape the dough into 2 logs, each 14" long, 1-1/2" wide, and 1" thick.
- Place the logs on baking sheet.
- Bake for 25 minutes or until lightly browned.
- Set the baking sheet on a wire rack to cool 10 minutes.
- Remove the logs to cutting board (I usually just cut them on the cookie sheet). Cut with serrated knife, cut diagonally into 1/2 inch thick slices.
- Place slices 1/2 inch apart upright (not on sides).
- Bake 12 to 15 minutes or until slightly dry.
- Remove to rack to cool.
- I leave mine on cookie, let cool.
- Then drizzle with melted chocolate (I melt chocolate in microwave).
- The chocolate is just my addition - so good with a cup of coffee.
- Store biscotti in air tight container.
Nutrition Facts : Calories 94.8, Fat 5.1, SaturatedFat 1.9, Cholesterol 19.1, Sodium 68.5, Carbohydrate 10.7, Fiber 0.7, Sugar 4.5, Protein 2
BANANA BREAD BISCOTTI
Steps:
- Preheat the oven to 300 degrees F. Position a cooling rack on top of a baking sheet.
- Slice the banana bread width-wise. Then, slice into thin pieces that are each about 1/2 inch thick. Lightly brush one side of each slice with honey and place on the cooling rack.
- Bake until golden and crispy, about 30 minutes. Allow to cool on the rack for 10 minutes. The biscotti will become more crisp as they cool.
BANANA NUT SCONES
I made these up this morning when we were looking for a different flavour of scone for breakfast - and well, the very ripe bananas were calling me! I went easy on the sugar in the scones, and I sprinkled the top with Turbinado Sugar and oats to mimic a cruchy topping. These are not your typical buttery scones, but hearty, healthy, and hold you till lunch scones! If you don't have cinnamon chips, add a tbsp brown sugar, or you might wish to add raisins or chocolate chips, if you like your banana bread that way. This is my basic scone formula - I just change up the fruit and nuts to keep it interesting!
Provided by Katzen
Categories Scones
Time 30m
Yield 4 Scones, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400.
- Mix dry ingredients together (oatmeal, flours, baking powder, cinnamon). Stir oil into dry ingredients well. Add cinnamon chips and walnuts and stir. In a clear measuring cup, add mashed banana, milk to 3/4 cup (banana plus milk should equal 3/4 cup), and vanilla. Combine wet and dry ingredients; stir until the dry ingredients are damp.
- Drop dough onto parchment paper lined or greased baking sheet, and form into a 5" diameter circle. Cut into four triangles - it's ok to leave them in a circle. Sprinkle with oats and sugar.
- Bake at 400 for 20 minutes, until lightly browned.
CHOCOLATE CHIP BISCOTTI (CANTUCCI)
Traditional Italian Biscotti these double baked crunchy cookies full of chocolae chips are the perfect dipping cookie, for Breakfast or Snack.
Provided by Rosemary Molloy
Categories Christmas Cookies cookies
Time 30m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350F (180C). Line a large cookie sheet with parchment paper.
- In a large bowl whisk together the eggs, sugar and vanilla, then add the salt, flour and baking powder, mix together with a fork or with the flat beater, just until almost combined then add the chocolate chips. Mix to almost combined.
- Move to a lightly flour flat surface and form into two logs about 12 inches (31 cm). If the dough is a little sticky then add a little more flour to the surface. Place the logs on the prepared cookie sheet, brush lightly with beaten egg yolk and bake 15-20 minutes, the dough should still be soft. Remove, let sit 2-3 minutes then slice (about 1/4 " or less if you wish) on the diagonal and bake for another 5-10 minutes or until dried. Let cool completely before serving. Enjoy!
Nutrition Facts : Calories 56 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 14 mg, Sodium 8 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
BANANA NUT SCONES WITH MAPLE GLAZE
Deliciously moist, flaky, and crumbly banana nut scones with maple glaze. Not quite banana bread or banana muffins, but everything you crave for breakfast!
Provided by Sally
Categories Breakfast
Time 1h
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, beat the mashed bananas, yogurt, brown sugar, egg, and vanilla extract together. Set aside.
- In a large bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating). Toss the grated butter into the flour mixture and combine it with a pastry cutter, two forks, a food processor, or your fingers until the mixture resembles coarse meal. Set aside.
- Drizzle wet ingredients over flour mixture, add the walnuts, and then toss the mixture together with a rubber spatula until everything appears moistened. Try your best to not overwork the dough at any point. Dough will be sticky and a little wet. Drop scones, 1/4 cup of dough each, at least 3 inches apart on the prepared baking sheet. Brush scones with milk, then top with a little coarse sugar if desired for extra crunch. Tastes great!
- Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and cool as you make the icing. The scones taste even better after they cool down!
- In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Drizzle over scones.
- Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for about 3-5 days.
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