Chocolate-Dipped Banana Biscotti
These are incredibly tasty, not overly sweet, and perfectly golden brown banana biscotti, dipped in an easy-to-make chocolate ganache that complements the other flavors nicely, inspired by a recipe by Isa Chandra Moskowitz. The functions of this cookie are many: have a bite of this crispy Italian-inspired cookie with your morning coffee or tea, or even a nice glass of plant-based milk; they also make beautiful centerpiece baked good bouquets.
Equipment
- Baking Sheet with Silicon Baking Mat or Parchment Paper
- Large mixing bowl
- Serrated Knife
Ingredients
For the Banana Biscotti
- ¼ cup soy milk, or your favorite plant-based milk
- 1 tablespoon ground flaxseed
- ⅓ cup coconut sugar, plain brown sugar also works
- ¼ cup olive oil
- 1 teaspoon vanilla extract
- ¾ cup + 1 tablespoon whole-wheat flour, plus more, if needed
- ¾ cup + 1 tablespoon whole-wheat pastry flour, plus more, if needed
- 2 ½ tablespoons cornstarch, or arrowroot powder
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ heaping cup ripened banana, mashed with a fork
For the Chocolate Dip
- ¾ cup semi-sweet vegan chocolate chips, like Enjoy Life Chocolate Chips
- ½ tablespoon soy milk
- ½ tablespoon maple syrup
Instructions
- Preheat the oven to 375°F, and line a baking sheet with a silicon baking mat or parchment paper.
- In a medium bowl, whisk together the soy milk, flaxseed, coconut sugar, olive oil and vanilla extract until smooth.
- In a large mixing bowl, sift together the whole-wheat flour, whole-wheat pastry flour, cornstarch, baking powder and salt.
- On a plate, mash about 1 ½ - 2 ripe bananas with a fork. You need about a heaping ½ cup of mashed banana for this recipe.
- When the oven is preheated, combine the wet ingredients with the dry, and add the banana as well. Fold the ingredients together until it forms a fairly cohesive dough. It will be sticky - that's ok. Add additional flour in small amounts until you can divide the dough into two equal portions without it sticking too much to your spatula.
- Once the dough is halved, plop each half on one side and the other of the baking mat, and shape them into a decent-sized oval (about 5-inches by 8-inches, roughly). Make sure they are about of equal size.
- Bake the loaves of dough for about 20 - 22 minutes, until they haven risen considerably and sound slightly hallow when tapped. Let the loaves cool for 30 minutes on the baking sheet.
- Remove the two loaves from the baking sheet to a cutting board, and cut 1-inch length-wise cookies with a serrated knife along the oval (with the length of the oval, not across it). You don't have to saw at it like you're cutting down a tree - just press into the dough until you have sectioned off a slice.
- Return the biscotti to the baking sheet, flat-side down, and bake once more on 375°F for 18 - 20 minutes. Flip the biscotti on their other side half way through the bake. Bake until they are crispy and golden brown and dry feeling on the sides. Remove them from the oven, and allow your biscotti to cool completely on cooling racks before dipping in chocolate (~30 minutes or so)
- In a small sauce pan, boil a small quantity of water. Place a small bowl overtop the boiling water, and then the chocolate chips inside the bowl. Once the chocolate has entirely melted, add the soy milk and maple syrup at the same time, and stir vigorously to keep the chocolate from seizing up. Then, remove the chocolate from the heat.
- Dip one end of the biscotti into the chocolate, and use a small knife or spatula to slather it generously over about ⅓ of the cookie. Set the biscotti on a cooling rack to let the chocolate coagulate.
Nutrition
Serving 1 biscotto Calories 247 kcal Carbohydrates 32.4 g Protein 3.4 g Fat 12.9 g Saturated Fat 4.9 g Sodium 134 mg Potassium 199 mg Fiber 3.1 g Sugar 17.5 g Calcium 93 mg Iron 2 mg
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