Banana-Pecan Biscotti

Banana-Pecan Biscotti Recipe
Photo: Randy Mayor; Styling: Lydia E. DeGaris

Recipe from

Cooking Light

Nutritional Information

Calories 72
Caloriesfromfat 25 %
Fat 2 g
Satfat 0.3 g
Monofat 1 g
Polyfat 0.6 g
Protein 1.4 g
Carbohydrate 12.2 g
Fiber 0.4 g
Cholesterol 9 mg
Iron 0.5 mg
Sodium 44 mg
Calcium 15 mg


1 3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup mashed very ripe banana (about 1 banana)
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 large egg
1/3 cup chopped pecans, toasted
Cooking spray


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, sugar, baking powder, and salt. Combine banana, oil, vanilla, and egg in a medium bowl; stir in flour mixture and pecans (dough will be sticky).

Turn dough out onto a lightly floured surface; shape dough into 2 (8-inch-long) rolls with floured hands. Place rolls on a baking sheet coated with cooking spray; flatten to 1/2-inch thickness.

Bake at 350° for 23 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 12 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 250°; bake 15 minutes. Turn cookies over; bake an additional 15 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.

May 1999
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