I love banana bread. It’s delicious and moist and reminds me of my grandma. The problem with banana bread is that you need 3 bananas, sometimes you don’t have 3 extra ripe bananas. So when I have 2 almost-too-disgusting-to-look-at bananas I make Banana Cookies. But when you just have one, I recommend these Banana-Pecan Biscotti.
These biscotti get pretty crunchy, so I’d definitely dunk them in your favorite coffee or hot chocolate (I think that’d be DELICIOUS). They also have a little chewiness to them from the banana. They really are delicious, and perfect for an afternoon snack, or impressing overnight guests. Homemade biscotti totally sounds impressive and yet it’s really not that hard to prepare.
Makes about 16
Adapted from here
- 1 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- sprinkle of cinnamon
- 1 mashed very ripe banana
- 1 Tbsp vegetable oil
- 1 1/2 tsp vanilla extract
- 1 large egg
- 1/3 cup pecans, toasted and chopped
Preheat oven to 350°F. Spread pecans on baking sheet and stick in the oven while it’s preheating. Stir once halfway through, when the oven has finished preheating the pecans should be toasted.
In a large bowl, combine flour, sugar, baking powder, and salt. In another bowl, mash the banana and mix in oil, vanilla, and the egg; pour into the dry ingredients. Add chopped pecans and mix well. (It seems like there’s too much flour, but keep mixing and it will all come together)
Grease a baking sheet, separate dough in half and form each half into an 8″ log about 1/2″ thick on the baking sheet. Bake for 20 minutes. Cut each log diagonally into at least 8 slices. Place slices cut side down on the baking sheet and bake for another 8 minutes. Flip pieces over and bake for 8 more minutes.
Remove from baking sheet and allow to cool on a wire rack. Serve with coffee or hot chocolate. Would also be delicious with a drizzle of melted chocolate on top.