17 Reviews

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.

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ShortieNJ February 12, 2010

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.

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Gia Tree May 29, 2005

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!!

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NNChick April 01, 2015

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!

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kims2cute March 23, 2015

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!

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sconehead May 01, 2012

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!

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c@teberry June 23, 2010

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 :)

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yamakarasu December 25, 2009

I thought this was absolutely delicious. I only used 1 1/2 cups flour and the dough was a smidge sticky, but easy enough to press down into the shape I needed. I ended up getting 29 out of the two loaves, and they are so good! Can't wait to have one with my coffee in the morning!

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a_happy_goddess October 17, 2009

I had very brown bananas on my counter that I needed to use. This was perfect. I used microwave toasted almonds. It was very easy to cut. I've had 2 slices and I haven't dried it yet. 8-) Off to make another batch for lunches next week. I don't think this is going to last very long!!!!! Thanks for posting.

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Sunshynetoo August 29, 2009

What i love about this biscotti is how easy it is to cut. It's a lovely cookie. I actually doubled the recipe and make two larger logs so that i'd have larger slices and it worked really well. I do find it a little 'floury' in taste but the overall cookie makes up for it. Thanks :)

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e_defranco February 23, 2008
Banana Pecan Biscotti