This Banana Walnut Biscotti recipe evokes the warm, sweet aroma of banana bread and is an excellent way to use up overripe bananas.
This season I wasn’t feeling especially festive—no Halloween decorations, and I barely put up anything for the holidays. When I started thinking about cookie recipes, I realized I wasn’t in the mood for the usual pumpkin, gingerbread, or maple flavors. Instead I wanted banana bread. That craving turned into Banana Walnut Biscotti, a crunchy, fragrant cookie that carries the comforting flavor of ripe bananas and toasted walnuts.
Banana Walnut Biscotti is a versatile treat. The dough has the familiar sweetness of banana bread but baked and twice-toasted to yield the firm, long-lasting texture that makes biscotti perfect for dipping in coffee or tea. These cookies are pleasantly sturdy, so they travel well and make thoughtful homemade gifts—wrap a few in parchment and tuck them into a mug for an easy present.
If you don’t have overripe bananas on hand, you can speed up ripening by roasting firm bananas in the oven until they soften and darken slightly; the concentrated sweetness will work beautifully in the batter. With one medium overripe banana yielding about 1/2 cup of mashed banana, this recipe makes a small batch that’s ideal for sharing or storing.
Banana Walnut Biscotti
These biscotti combine banana and walnut flavors into a crisp cookie that keeps well and pairs perfectly with hot drinks.
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup mashed banana (about 1 medium overripe banana, ~5 ounces)
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt until evenly blended.
- In another bowl, beat the eggs with the mashed banana and vanilla until smooth. Gradually incorporate the dry ingredients, mixing until a cohesive dough forms. Stir in the chopped walnuts.
- Turn the dough onto a lightly floured surface and gently knead a few times to bring it together. With floured hands, shape the dough into a single log roughly 15–20 inches long, 5–6 inches wide, and no more than 1/2 inch high. If the dough is too sticky, sprinkle in a little more flour.
- Bake at 350°F for 22–25 minutes, until the edges have browned and the center is set. Remove from the oven and reduce the oven temperature to 300°F (150°C).
- Allow the baked log to cool for 15 minutes. Using a serrated knife, slice the log into 3/4-inch-wide pieces. Arrange the slices cut-side down on the baking sheet and bake for an additional 15–20 minutes, until dry and firm. Let cool completely before storing.
Did you make this recipe?
I’d love to hear how it turned out. Leave a comment or share a photo using the recipe name as a tag.
These biscotti are excellent for everyday indulgence and make a thoughtful homemade gift during the holidays. Pack a few with coffee sachets or cocoa mix, or include them in a cookie tin. Because biscotti are twice-baked, they keep their texture for several days at room temperature when stored in an airtight container, and they also freeze well for longer-term storage.
Whether you’re baking to use up ripe bananas or simply craving a crunchy, banana-flavored cookie with walnut pieces, this recipe is approachable and forgiving. The spices—cinnamon and nutmeg—are balanced and subtle, enhancing the banana without overpowering it. If you prefer a sweeter or more pronounced banana flavor, use a fully ripe banana or roast a firmer banana to concentrate its sugars before mashing.
Enjoy these Banana Walnut Biscotti with tea, coffee, or hot chocolate. They’re perfect for sharing, gifting, or keeping on the counter as a satisfying snack that bridges the gap between cookie and cake.
More Banana Recipes
- Banana Cupcakes
- Small Banana Cake
- Banana Snack Cake
- Banana Blondies
- Banana Pancakes