Soft Banana and Oat Biscotti are the perfect treat for any time of day! These delightful cookies are chewy, satisfying, and so easy to make. With the natural sweetness of ripe bananas and a hint of cinnamon, they make a great snack or breakfast option. Plus, they’re packed with healthy ingredients, making them a flavorful yet guilt-free indulgence. Whether you enjoy them with your morning coffee or as an afternoon snack, these biscotti are sure to please your taste buds.
What You’ll Need for Soft Banana and Oat Biscotti
To whip up a batch of these delicious cookies, gather the following ingredients:
- 3 ripe bananas, mashed (about 300 g)
- 80 ml unsweetened applesauce (1/3 cup)
- 200 g rolled oats (2 cups)
- 60 ml almond milk (or milk of choice) (1/4 cup)
- 40 g raisins or chopped nuts (optional) (1/4 cup)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- A pinch of salt
- 80 g dark chocolate chips (optional) (1/2 cup)
- 25 g shredded coconut (optional) (1/4 cup)
- 30 g almond butter or peanut butter (optional) (2 tbsp)
How to Make Soft Banana and Oat Biscotti
- Preheat your oven to 175 °C (350 °F) and line a baking sheet with parchment paper.
- In a large bowl, mash the ripe bananas until creamy and smooth.
- Add the applesauce, almond milk, and vanilla extract to the mashed bananas, mixing well until combined.
- Stir in the rolled oats, ground cinnamon, and a pinch of salt. Mix lightly until you have a thick dough.
- If you’re using raisins, nuts, chocolate chips, coconut, or nut butter, gently fold them into the dough.
- Using a spoon or a cookie scoop, drop dollops of the dough onto the prepared baking sheet, leaving about 5 cm (2 inches) between each cookie.
- Bake in the oven for 15–20 minutes, until the edges are golden brown.
- Remove from the oven and let the biscotti cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Serve & Enjoy Soft Banana and Oat Biscotti
These delightful biscotti are versatile and can be served in various ways! Enjoy them warm with your favorite cup of tea or coffee. You can also pair them with a dollop of yogurt or a spread of almond butter for a filling snack. They’re perfect for lunchboxes, picnics, or simply as a treat when you need a little something sweet.
Expert Tips for Soft Banana and Oat Biscotti
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your biscotti will be. Look for bananas with lots of brown spots!
- Mix and Match Add-ins: Feel free to customize your biscotti by adding different nuts, seeds, or dried fruits. The options are endless!
- Store for Later: Keep the biscotti in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Soft Banana and Oat Biscotti: Frequently Asked Questions
Can I make these biscotti gluten-free?
Yes! Just use certified gluten-free rolled oats to make this recipe gluten-free.
How do I know when my biscotti are done?
They should be firm and golden brown around the edges. If you want them crunchier, bake them a little longer.
Can I use other types of milk?
Absolutely! Feel free to substitute almond milk with any milk of your choice, such as soy, coconut, or regular cow’s milk.
Ready to enjoy the delightful flavors and textures of Soft Banana and Oat Biscotti? These cookies are simple to make and full of wholesome ingredients, perfect for a snack anytime! Give them a try, and savor each bite!
Soft Banana and Oat Biscotti
Chewy and satisfying biscotti made with ripe bananas, rolled oats, and a hint of cinnamon, perfect for snacks or breakfast.
Main Ingredients
- 300 g 3 ripe bananas, mashed (The riper the bananas, the sweeter the biscotti.)
- 80 ml unsweetened applesauce ((1/3 cup))
- 200 g rolled oats ((2 cups))
- 60 ml almond milk (or milk of choice) ((1/4 cup))
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- a pinch salt
Optional Ingredients
- 40 g raisins or chopped nuts ((1/4 cup))
- 80 g dark chocolate chips ((optional, 1/2 cup))
- 25 g shredded coconut ((optional, 1/4 cup))
- 30 g almond butter or peanut butter ((optional, 2 tbsp))
Preparation
- Preheat your oven to 175 °C (350 °F) and line a baking sheet with parchment paper.
- In a large bowl, mash the ripe bananas until creamy and smooth.
- Add the applesauce, almond milk, and vanilla extract to the mashed bananas, mixing well until combined.
- Stir in the rolled oats, ground cinnamon, and a pinch of salt. Mix lightly until you have a thick dough.
- If you’re using raisins, nuts, chocolate chips, coconut, or nut butter, gently fold them into the dough.
- Using a spoon or a cookie scoop, drop dollops of the dough onto the prepared baking sheet, leaving about 5 cm (2 inches) between each cookie.
Baking
- Bake in the oven for 15–20 minutes, until the edges are golden brown.
- Remove from the oven and let the biscotti cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
These biscotti are versatile and can be served warm with tea or coffee, paired with yogurt, or almond butter. Store in an airtight container for up to a week, or freeze for longer storage.
