Banana-Pecan Biscotti

Photo: Randy Mayor; Styling: Lydia E. DeGaris
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 25%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.4g
  • Carbohydrate: 12.2g
  • Fiber: 0.4g
  • Cholesterol: 9mg
  • Iron: 0.5mg
  • Sodium: 44mg
  • Calcium: 15mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°.
  2. 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).
  3. 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.
  4. 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.
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