Banana-Pecan Biscotti

Total Time
1hr 33mins
Prep 30 mins
Cook 1 hr 3 mins

Great recipe for over-ripe bananas

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.


Most Helpful

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.

jellie February 11, 2003

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.

Elaine #3 March 19, 2008

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.

Chef Gardner September 13, 2004

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