Banana Pecan Biscotti

Lee_tah's Note:

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!

• Total Time: 1 hrs 25 mins
• Prep Time: 30 mins
• Cook Time: 55 mins

Ingredients:

Servings: 24

• 1 ¾ cups all-purpose flour
• ½ cup white sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1⁄3;-½ cup mashed banana , about 1 banana
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla
• 1 large egg
• 1⁄3; cup pecans , chopped

Directions:

1. Preheat oven to 350°F.
2. Lightly grease your cookie sheet.
3. Sift flour and baking powder into a bowl. Add sugar and salt and stir together.
4. In another bowl combine all the wet ingredients: banana, oil, vanilla and egg.
5. Pour dry ingredients into wet ones along with pecans; stir together.
6. 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.
7. Bake at 350°F for 23 minutes.Turn oven down to 250°F.
8. Remove logs from cookie sheet and cool for 10 minutes.
9. Then cut into about 1/2 inch slices and bake 15 minutes at 250°F.
10. Turn biscotti over and bake another 15 minutes.
11. *Biscotti will still be soft but will harden as they cool.

Reviews

[c@teberry]

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!

[ShortieNJ]

Mine didn't harden as much as I would like, but, they are delicious. 1/2 way between hard and chewy...yummm. I used 1/2 whole wheat flour and 1/2 all purpose flour...worked great.

[yamakarasu]

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 :)