Banana Pecan Biscotti

READY IN: 1hr 25mins
Recipe by Lee_tah

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!

Top Review by egould27

I have made this recipe exactly as submitted multiple times and it is a wonderful and healthy breakfast treat. I also have modified it and made it without any oil substituting Greek yogurt in place. I also add a few shakes of cinnamon to the dry ingredients and usually halve the sugar. The pictures I uploaded included a batch with some beautiful bittersweet chocolate thrown in and a drizzle on top because why not. Ha!

Ingredients Nutrition

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.

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