Photo of Banana & date biscotti by WW

Banana & date biscotti

Points® value
Total Time
1 hr 15 min
15 min
1 hr
Made for dunking in a hot drink, these double-baked Italian biscuits get their sweetness from fresh banana and dried dates.


Self raising wholemeal flour

190 g, 180g plus 10g for dusting

Light Brown Sugar

2 tablespoon(s)

Sunflower Oil

60 ml

Egg, whole, raw

1 medium, raw, lightly beaten


150 g, mashed

Dates, dried

40 g, finely chopped


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4, and line a large baking tray with baking paper.
  2. Combine the flour and brown sugar in a mixing bowl. In a jug, combine the oil, egg and mashed banana. Pour the egg mixture into the flour mixture and mix to combine. Stir in the dates.
  3. Dust your work surface with the extra flour and shape the dough into a 22cm-long log. Put onto the prepared tray and flatten slightly to a thickness of about 2cm. Bake for 30 minutes, or until firm. Let it cool on the tray.
  4. Reduce the oven to 140°C, fan 120°C, gas mark 1. Using a sharp serrated knife, cut the log into 18 slices, about 1cm thick. Spread out, cut-side down, on the baking tray, then bake for 30 minutes or until crisp, turning halfway. Remove from the oven and cool on the tray.


Try adding 1 teaspoon mixed spice or ground ginger to give these a different flavour. The biscotti will keep in an airtight container for up to 2 weeks.