Rating: 5 stars
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 1999

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Credit: Randy Mayor; Styling: Lydia E. DeGaris

Recipe Summary test

Yield:
2 dozen (serving size: 1 biscotto)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

72 calories; calories from fat 25%; fat 2g; saturated fat 0.3g; mono fat 1g; poly fat 0.6g; protein 1.4g; carbohydrates 12.2g; fiber 0.4g; cholesterol 9mg; iron 0.5mg; sodium 44mg; calcium 15mg.
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