Banana-Pecan Biscotti
"Great recipe for over-ripe bananas"
- Ready In:
- 1hr 33mins
- Ingredients:
- 9
- Yields:
-
24 cookies
ingredients
- 1 cup all-purpose flour
- 1⁄2 cup sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄3 cup mashed very ripe banana (about 1 banana)
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1⁄3 cup chopped pecans, toasted
directions
- Preheat oven to 350º.
- 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).
- 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.
- Bake at 350º 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 250º; 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.
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Reviews
-
The dough when I mixed everything in together was so wet I thought I must have done something wrong..but they smelled so good I tried one before they baked the second time...they taste like cake!! For that reason I took them out early and they're scrumptious :o)I used walnuts, not toasted, instead of pecans which worked well as well. To get these to make 24 cookies, the logs should be a bit longer than 8 inches. -
I found this to be an excellent recipe. Yes, the dough is very soft, but I turn it out onto a "puddle" of flour and work it just enough to be able to handle it. I have made these biscotti at least three times and they have always turned out perfectly, with delicious flavor. -
This recipe is flawed. One cup of flour is not enough and when more is added just so the logs can be formed, the taste is lost. It has good intentions, but it is not Biscotti. Flavored cardboard is a better discription. -
Excellent flavor. The consistency isn't exactly what I prefer in biscotti. And the "dough" was more like batter, so I added more flour our else I was in for a mess.
RECIPE SUBMITTED BY
Ashley U
Bellingham, WA
I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.
