Good Monday afternoon everyone! I rarely post during the middle of the day, but here I am putting this before my shower. I’m a mess!


I’ve had black bananas staring at me in the kitchen for over a week now and I finally put them to good use this morning. I’ve seen some beautiful biscotti on so many blogs lately and since I’ve never made my own, I decided to give it a shot. Since I practically have a year supply’s worth of cinnamon chips I knew I’d be adding them to the banana bread dough. Let me tell you, it is a perfect match. I know we’ve talked about this before, but do try to get your hands a bag of cinnamon chips. They are great in so many baked goods!

Take a peek and Enjoy!!










White Chocolate Dipped Cinnamon and Banana Bread Biscotti

¾ Cup mashed over ripe bananas

1 egg

2 Tablespoons brown sugar

1 teaspoon vanilla

1 ¾ 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-perils

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 logs, 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 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

More goodies coming soon, enjoy your week!