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Banana–Blueberry Biscotti

  • Yield: Serves 24
  • Prep Time: 10 minutes
  • Cooking Time: 55 minutes

Banana–Blueberry Biscotti


  • 1 3/4 cups flour
  • 1/3 cup sugar
  • 1 tsp. baking powder
  • 1/4 cup dried blueberries
  • 1/4 tsp. salt
  • 1/2 cup mashed very ripe banana
  • 1 tbsp. vegetable oil
  • 1 tsp. vanilla extract
  • 1 large egg


  1. Preheat oven to 350°F. Lightly coat a baking sheet with nonstick cooking spray. Set aside. In a large bowl combine flour, sugar, baking powder, blueberries and salt. In a separate bowl combine banana, oil, vanilla and egg. Add banana mixture to flour mixture; stir to combine. (The dough will be very sticky.)
  2. Lightly coat work surface with flour and turn the dough out onto the floured surface. With floured hands, shape dough into 2 rolls 8 inches long and 3 inches wide. Place rolls on baking sheet. Slightly flatten rolls.
  3. Bake 25 minutes. Remove from oven; let cool 10 minutes on baking sheet. Transfer rolls to a cutting board. With a serrated knife, cut each roll diagonally into 12 slices 1/2-inch thick. Return slices to baking sheet.
  4. Reduce oven temperature to 250°F. Bake 15 minutes. Turn biscotti over and bake 15 minutes more. Transfer biscotti to a wire cooling rack; let cool completely. (Store in an airtight container for up to 1 week.)

Per serving: 63 calories, 1g fat, 0g saturated fat, 8mg cholesterol, 47mg sodium, 12g carbohydrate, 1g fiber, 1g protein

*cooling time extra


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