Banana-Pecan Biscotti

Name: Banana-Pecan Biscotti
Yield: 2 dozen (serving size: 1 biscotto)
Ingredients: 1 ¾ cups all-purpose flour; ½ cup sugar; 1 teaspoon baking powder; ¼ teaspoon salt; ⅓ cup mashed very ripe banana (about 1 banana); 1 tablespoon vegetable oil; 1 teaspoon vanilla extract; 1 large egg; ⅓ cup chopped pecans, toasted; Cooking spray

10 Ratings
10 Reviews

Recipe by Cooking Light May 1999

Gallery

Credit: Randy Mayor; Styling: Lydia E. DeGaris

Recipe Summary

Yield:

2 dozen (serving size: 1 biscotto)

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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Step 2
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, sugar, baking powder, and salt. Combine banana, oil, vanilla, and egg in a medium bowl; stir in flour mixture and pecans (dough will be sticky).
Step 3
Turn dough out onto a lightly floured surface; shape dough into 2 (8-inch-long) rolls with floured hands. Place rolls on a baking sheet coated with cooking spray; flatten to 1/2-inch thickness.
Step 4
Bake at 350° for 23 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 12 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 250°; bake 15 minutes. Turn cookies over; bake an additional 15 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.

Nutrition Facts

Per Serving:

72 calories; calories from fat 25%; fat 2g; saturated fat 0.3g; mono fat 1g; poly fat 0.6g; protein 1.4g; carbohydrates 12.2g; fiber 0.4g; cholesterol 9mg; iron 0.5mg; sodium 44mg; calcium 15mg.

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nicccolettte

09/09/2012

These were easy to make and I usually have all the ingredients in the kitchen. I followed the recipe exactly as written, and yes, the dough is very sticky. But they turned out great and I will make again!

Payal23

11/05/2011

These are wonderful. They are delish with french vanilla coffee.

foxegurl266

09/19/2011

Turned out better than I expected! The recipe wasn't kidding when it said the dough was sticky. Could taste the banana and enjoyed the crunch of the pecans.

casandreas

08/04/2011

Wonderful banana flavor. I used a VERY ripe banana. Definitely adding to my collection. Outstanding!

nl1098

01/25/2011

These ended up terrific. I was really worried when the dough was VERY VERY sticky. I suggest using a floured spatula to make the rolls directly on the cookie sheets. Also don't be silly like me and put the biscottis in a ziploc bag... they will soften and get chewy.. no good! (If you do however, I put them in the toaster before I eat them to crisp the outside again ;)

peaches09

05/05/2010

Wow, these are good! Very easy to make, and a great way to use up that last banana. I didn't toast the pecans. I used an entire banana, 1/2 cup. Otherwise, made just as directed. A healthy, tasty treat!

BethieofVA

02/06/2010

Another favorite!!

tigerlily2000

10/14/2009

Delicious and very easy to make. I made it almost exactly as written, except I added 1/2 tsp cinnamon to the dry ingredients. Fantastic biscotti!!

foodjunkie

08/16/2009

Wow these really do taste like banana bread! I didn't have any pecans on hand, but I decided to add a couple shakes of cinnamon to the dough because I always add cinnamon to my banana bread. It was fantastic! Will definitely make again.

mehwish

11/19/2008

i used 2 bananas after reading the reviews & walnuts & peanuts instead of pecans .. i got 26 biscotti .. considering low-cal, this recipe is absolutely lovely ! .. my first go with biscotti, what a triumph ! .. i made it as a healthy-tea-time alternative for my dad .. he so profusely complimented that i threw my hands in the air & twirled ! .. next time i would like to add banana essence though .. that should make it even better

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