With a Grateful Prayer and a Thankful Heart: Banana ~ Pecan Biscotti

Saturday, April 10, 2010

Banana ~ Pecan Biscotti

Another way to use those extra bananas over ripening on the counter are these delicious biscotti cookies. At 72 calories each (without the chocolate drizzled on top), they are a delightful treat!
They are extra crunchy on the outside, probably because after slicing, they are baked on both of the cut sides.

Banana ~ Pecan Biscotti
From Cooking Light
Yield: 2 dozen (serving size: 1 biscotto)
Calories (without the chocolate on top): 72 (25% from fat)


  • 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.

I drizzled melted chocolate on top of the biscotti but they are very good without this addition.

The glaze was made by combining in a microwaveable custard cup,
1/4 cup chocolate chips and 1 Tablespoon of shortening.
I heated it for 30 seconds on full power and stirred until all of the chocolate was melted.

Note: I did not use a sprayed baking sheet but rather baked on a silicone pad.


LaurieAnna's Vintage Home said...

Oh my....this made my tummy growl! Looks delicious!

Deb said...

Oh,these look so good!!
Thank you so much for your comment on my post about weight. This has been a life-long struggle for me...but especially during the last 10 years!!! Maybe menopause has a lot to do with it...but I know I have to get it under control for health reasons!
Have a blessed weekend!

Mary said...

This looks delicious. I love the ingredients that have been combined to make this biscotti. I hope you are having a wonderful weekend. Blessings...Mary

sewingseeds4U said...

This looks so delicious that you have inspired me to try again...my baking from scratch skills are sorely lacking. I'll let you know how they come out...

Susan said...

Mmmmmm. Those look good, LDH. Even though I'm not supposed to eat baked goods while I'm TRYING to lose weight, I still like to read about them. ha! (Don't let me kid you. I still bake, from time to time, and love eating the result. ha!) Sincerely, Susan

Janice said...

Bananas and Pecan nuts mmmmm my favourites! Love the look of your biscotti, I've only made biscotti once, your recipe looks worth a go.

Ann said...

I've never tried biscotti but your photo sure makes me want to. It sounds delicious

EG Wow said...

You must be a fabulous baker. This post made me gain at least five pounds. :)

Kathleen said...

Wow! Delightful is right!!!

Cindy (Letters From Midlife) said...

This sounds like a great recipe to try. Did you ever post your meatloaf recipe?

Cindy (Letters From Midlife) said...

p.s. I have to laugh because when I posted the previous comment, the word verification was "fatipigg"! Appropriate for such a decadent recipe, don't you think? lol


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