Banana Pecan Biscotti

Name: Banana Pecan Biscotti
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 24 serving(s)
Ingredients: 414.03 ml all-purpose flour; 118.29 ml white sugar; 4.92 ml baking powder; 1.23 ml salt; 78.78-118.29 ml mashed banana, about 1 banana; 14.79 ml vegetable oil; 4.92 ml vanilla; 1 large egg; 78.78 ml pecans, chopped

Submitted by Lee_tah

"From Cooking Light website. Something different to make with over-ripe bananas (this is the key to a strong banana flavour--the more spotted the banana the tastier.) The biscotti are very small "baby-finger" sized--probably how they earned a low calorie rating!"

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photo by egould27

Ready In:: 1hr 25mins
Ingredients:: 9
Serves:: 24

ingredients

414.03 ml all-purpose flour
118.29 ml white sugar
4.92 ml baking powder
1.23 ml salt
78.78-118.29 ml mashed banana, about 1 banana
14.79 ml vegetable oil
4.92 ml vanilla
1 large egg
78.78 ml pecans, chopped

directions

Preheat oven to 350°F.
Lightly grease your cookie sheet.
Sift flour and baking powder into a bowl. Add sugar and salt and stir together.
In another bowl combine all the wet ingredients: banana, oil, vanilla and egg.
Pour dry ingredients into wet ones along with pecans; stir together.
Flour a board and turn dough out onto it. Form two 8-inch logs. Put onto cookie sheet and pat down to 1/2 inch thickness.
Bake at 350°F for 23 minutes.Turn oven down to 250°F.
Remove logs from cookie sheet and cool for 10 minutes.
Then cut into about 1/2 inch slices and bake 15 minutes at 250°F.
Turn biscotti over and bake another 15 minutes.
*Biscotti will still be soft but will harden as they cool.

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Reviews

Even less fat??:::: I decided to go with 2 VERY RIPE bananas because they were smaller, but not tiny. I followed the recipe but forgot the vegetable oil. It was too late when I discovered it. They were already baking the first round. I lined the pans with parchment and then sprayed with cooking spray. Everything else was verbatim and wow. Great biscotti. You don't need the extra fat if you do it my accidental way. It worked perfectly. Why add the oil? Use an extra banana, I promise you! 5-stars. Thank You!!

NNChick
I have made this recipe exactly as submitted multiple times and it is a wonderful and healthy breakfast treat. I also have modified it and made it without any oil substituting Greek yogurt in place. I also add a few shakes of cinnamon to the dry ingredients and usually halve the sugar. The pictures I uploaded included a batch with some beautiful bittersweet chocolate thrown in and a drizzle on top because why not. Ha!

egould27
I made these for baby teething biscuits. Worked out perfect. They dissolve nicely without breaking off into pieces I would worry about the baby choking on. This makes about 2-3 boxes worth of store bought biscotti. I put slices almonds in the ones for me and used whole wheat flour. Really love these and will be making them again, thank you for the recipie!

kims2cute
These were AWESOME!! It is so nice to have something else to use up overripe bananas on besides bread like things. I did use sliced almonds instead of pecans (what I had on hand) and used part whole wheat flour as well. Made a triple batch since I had 3 bananas I needed to use. So glad I did! DELICIOUS!!! Thanks for posting this easy and delicious recipe!

sconehead
Even though bananas are my favorite thing to bake with, I was skeptical about them in biscotti. And for no reason! These were so amazing, and tasted almost like banana pancakes when dipped in coffee. I didn't have any pecans, so I toasted some almonds and chopped them up. Excellent, will make again!

cteberry

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Tweaks

These were AWESOME!! It is so nice to have something else to use up overripe bananas on besides bread like things. I did use sliced almonds instead of pecans (what I had on hand) and used part whole wheat flour as well. Made a triple batch since I had 3 bananas I needed to use. So glad I did! DELICIOUS!!! Thanks for posting this easy and delicious recipe!

sconehead
Oh wow, these are delicious! It has the perfect amount of banana flavour in every bite. Mm! I forgot to set the temperature down to 250 during the second half, so I ended up cutting down the baking time at the end since obviously the biscotti was getting darker faster than I had intended, but it all turned out fine in the end. Though next time, I would do the first baking time for less than what was called for.. maybe 18-20 minutes, as the bottoms got really DARK brown after being in there for 23 minutes. I also used walnuts instead of pecans.. it was like banana nut bread in biscotti form! Soo good! I can't wait to have it with some tea tonight. Thanks :)

yamakarasu
I thought these were great, made as directed except used almonds instead of pecans as that was all I had. A nice sweet low fat biscuit, you could probably even cut down on the sugar by a little bit more as I found these quite sweet. Will definitely make again. Thanks!

Mandy
I had trouble "shaping" this dough, it was really more like a thick cake batter than a dough. I sort of glopped the dough into log-like shapes, and hoped for the best as they went into the oven. It smelled wonderful, but the time to crisp them wasn't accurate (at least for New Orleans in the summer!) So, after they cooled, they went back into the oven for another 20 minutes. They are good, though next time I may substitute brown sugar for the white sugar.

Gia Tree