Photo: Randy Mayor; Styling: Lydia E. DeGaris
Yield
2 dozen (serving size: 1 biscotto)

How to Make It

Step 1

Preheat oven to 350°.

Step 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).

Step 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.

Step 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.

Ratings & Reviews

nicccolettte's Review

tigerlily2000
September 09, 2012
These were easy to make and I usually have all the ingredients in the kitchen. I followed the recipe exactly as written, and yes, the dough is very sticky. But they turned out great and I will make again!

Payal23's Review

casandreas
November 05, 2011
These are wonderful. They are delish with french vanilla coffee.

foxegurl266's Review

nl1098
September 19, 2011
Turned out better than I expected! The recipe wasn't kidding when it said the dough was sticky. Could taste the banana and enjoyed the crunch of the pecans.

casandreas's Review

Payal23
August 04, 2011
Wonderful banana flavor. I used a VERY ripe banana. Definitely adding to my collection. Outstanding!

nl1098's Review

foxegurl266
January 26, 2011
These ended up terrific. I was really worried when the dough was VERY VERY sticky. I suggest using a floured spatula to make the rolls directly on the cookie sheets. Also don't be silly like me and put the biscottis in a ziploc bag... they will soften and get chewy.. no good! (If you do however, I put them in the toaster before I eat them to crisp the outside again ;)

peaches09's Review

foodjunkie
May 06, 2010
Wow, these are good! Very easy to make, and a great way to use up that last banana. I didn't toast the pecans. I used an entire banana, 1/2 cup. Otherwise, made just as directed. A healthy, tasty treat!

BethieofVA's Review

peaches09
February 06, 2010
Another favorite!!

tigerlily2000's Review

mehwish
October 14, 2009
Delicious and very easy to make. I made it almost exactly as written, except I added 1/2 tsp cinnamon to the dry ingredients. Fantastic biscotti!!

foodjunkie's Review

BethieofVA
August 17, 2009
Wow these really do taste like banana bread! I didn't have any pecans on hand, but I decided to add a couple shakes of cinnamon to the dough because I always add cinnamon to my banana bread. It was fantastic! Will definitely make again.

mehwish's Review

nicccolettte
November 19, 2008
i used 2 bananas after reading the reviews & walnuts & peanuts instead of pecans .. i got 26 biscotti .. considering low-cal, this recipe is absolutely lovely ! .. my first go with biscotti, what a triumph ! .. i made it as a healthy-tea-time alternative for my dad .. he so profusely complimented that i threw my hands in the air & twirled ! .. next time i would like to add banana essence though .. that should make it even better