Banana Pecan Biscotti

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!

• Ready In: 1 hr 25 mins
• Serves: 24

Ingredients

• 1 3⁄4 cups all-purpose flour
• 1⁄2 cup white sugar
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄3-1⁄2 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.