Banana Pecan Biscotti

Total Time
1hr 25mins
30 mins
55 mins

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!

Skip to Next Recipe




  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.
Most Helpful

5 5

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.

5 5

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!

5 5

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!