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Nutrition Facts
Serving Size 1 (20g) Recipe makes 24 servings
Calories 71
Calories from Fat 17		(24%)
Amount Per Serving		%DV
	Total Fat 2.0g	3%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 42mg		1%
Potassium 30mg		0%
Total Carbohydrate 12.1g		4%
	Dietary Fiber 0.5g	1%
	Sugars 4.7g
Protein 1.4g		2%
detailed view... how is this calculated?

Banana Pecan Biscotti

Recipe #114749 | 1½ hours | 30 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Lee_tah
Mar 30, 2005

From Cooking Light website. Something different to make with over-ripe bananas (this is the key to a strong banana flavour--the more spotted the banana the tastier.) The biscotti are very small "baby-finger" sized--probably how they earned a low calorie rating!

SERVES 24 (change servings and units)

Ingredients

1 3/4 cups all-purpose flour
1/2 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3-1/2 cup mashed banana, about 1 banana
1 tablespoon vegetable oil
1 teaspoon vanilla
1 large egg
1/3 cup pecans, chopped

Directions

1
Preheat oven to 350°F.
2
Lightly grease your cookie sheet.
3
Sift flour and baking powder into a bowl. Add sugar and salt and stir together.
4
In another bowl combine all the wet ingredients: banana, oil, vanilla and egg.
5
Pour dry ingredients into wet ones along with pecans; stir together.
6
Flour a board and turn dough out onto it. Form two 8-inch logs. Put onto cookie sheet and pat down to 1/2 inch thickness.
7
Bake at 350°F for 23 minutes.Turn oven down to 250°F.
8
Remove logs from cookie sheet and cool for 10 minutes.
9
Then cut into about 1/2 inch slices and bake 15 minutes at 250°F.
10
Turn biscotti over and bake another 15 minutes.
11
*Biscotti will still be soft but will harden as they cool.

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Featured Reviews for This Recipe

From: a_happy_goddess

On Oct 17, 2009

I thought this was absolutely delicious. I only used 1 1/2 cups flour and the dough was a smidge sticky, but easy enough to press down into the shape I needed. I ended up getting 29 out of the two loaves, and they are so good! Can't wait to have one with my coffee in the morning!

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From: Sunshynetoo

On Aug 29, 2009

I had very brown bananas on my counter that I needed to use. This was perfect. I used microwave toasted almonds. It was very easy to cut. I've had 2 slices and I haven't dried it yet. 8-) Off to make another batch for lunches next week. I don't think this is going to last very long!!!!! Thanks for posting.

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From: Chef #772621

On Feb 23, 2008

What i love about this biscotti is how easy it is to cut. It's a lovely cookie. I actually doubled the recipe and make two larger logs so that i'd have larger slices and it worked really well. I do find it a little 'floury' in taste but the overall cookie makes up for it. Thanks

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From: mary winecoff

On Apr 2, 2005

These are the best biscotti! I always have extra bananas fermenting on my counter and usually use them to make a cake or bread. Not anymore! What I love about these cookies are they aren't overly sweet, plus they are low in fat. I used whole wheat flour instead of all-purpose and they were great.

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