Banana-Pecan Biscotti

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“Great recipe for over-ripe bananas”
1hr 33mins
24 cookies

Ingredients Nutrition


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

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