Ingredients for Banana Pecan Biscotti
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 very ripe bananas, mashed
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup chopped pecans
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How to Make Banana Pecan Biscotti
- Preheat oven to 350°F (175°C).
- Lightly grease a baking sheet.
- In a medium bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking powder.
- Add ¾ cup granulated sugar and ½ teaspoon salt; whisk to combine.
- In a separate bowl, mash 3 very ripe bananas with a fork. Add ¼ cup vegetable oil, 1 teaspoon vanilla extract, and 1 large egg; mix well.
- Pour the wet ingredients into the dry ingredients. Stir in 1 cup chopped pecans.
- Lightly flour a clean work surface. Turn the dough out onto the floured surface.
- Shape the dough into two 8-inch logs, about ½ inch thick.
- Place the logs on the prepared baking sheet.
- Bake at 350°F (175°C) for 23 minutes.
- Reduce oven temperature to 250°F (120°C).
- Remove the logs from the oven and let cool for 10 minutes on the baking sheet.
- Using a sharp knife, cut each log into ½-inch thick slices.
- Arrange the biscotti slices cut-side down on the baking sheet.
- Bake at 250°F (120°C) for 15 minutes.
- Flip the biscotti and bake for another 15 minutes, or until golden brown and crisp.
- Let cool completely on a wire rack before serving. Biscotti will harden as they cool.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
1g
Carbs
4g
