Banana Pecan Biscotti Recipe - Food.com (2024)

18

photo by egould27

Reviews

1. Even less fat??:::: I decided to go with 2 VERY RIPE bananas because they were smaller, but not tiny. I followed the recipe but forgot the vegetable oil. It was too late when I discovered it. They were already baking the first round. I lined the pans with parchment and then sprayed with cooking spray. Everything else was verbatim and wow. Great biscotti. You don't need the extra fat if you do it my accidental way. It worked perfectly. Why add the oil? Use an extra banana, I promise you! 5-stars. Thank You!!

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   NNChick

2. I have made this recipe exactly as submitted multiple times and it is a wonderful and healthy breakfast treat. I also have modified it and made it without any oil substituting Greek yogurt in place. I also add a few shakes of cinnamon to the dry ingredients and usually halve the sugar. The pictures I uploaded included a batch with some beautiful bittersweet chocolate thrown in and a drizzle on top because why not. Ha!

   egould27

3. I made these for baby teething biscuits. Worked out perfect. They dissolve nicely without breaking off into pieces I would worry about the baby choking on. This makes about 2-3 boxes worth of store bought biscotti. I put slices almonds in the ones for me and used whole wheat flour. Really love these and will be making them again, thank you for the recipie!

   kims2cute

4. These were AWESOME!! It is so nice to have something else to use up overripe bananas on besides bread like things. I did use sliced almonds instead of pecans (what I had on hand) and used part whole wheat flour as well. Made a triple batch since I had 3 bananas I needed to use. So glad I did! DELICIOUS!!! Thanks for posting this easy and delicious recipe!

   sconehead

5. Even though bananas are my favorite thing to bake with, I was skeptical about them in biscotti. And for no reason! These were so amazing, and tasted almost like banana pancakes when dipped in coffee. I didn't have any pecans, so I toasted some almonds and chopped them up. Excellent, will make again!

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   cteberry

see 13 more reviews

Tweaks

1. These were AWESOME!! It is so nice to have something else to use up overripe bananas on besides bread like things. I did use sliced almonds instead of pecans (what I had on hand) and used part whole wheat flour as well. Made a triple batch since I had 3 bananas I needed to use. So glad I did! DELICIOUS!!! Thanks for posting this easy and delicious recipe!

   sconehead

2. Oh wow, these are delicious! It has the perfect amount of banana flavour in every bite. Mm! I forgot to set the temperature down to 250 during the second half, so I ended up cutting down the baking time at the end since obviously the biscotti was getting darker faster than I had intended, but it all turned out fine in the end. Though next time, I would do the first baking time for less than what was called for.. maybe 18-20 minutes, as the bottoms got really DARK brown after being in there for 23 minutes. I also used walnuts instead of pecans.. it was like banana nut bread in biscotti form! Soo good! I can't wait to have it with some tea tonight. Thanks :)

   yamakarasu

3. I thought these were great, made as directed except used almonds instead of pecans as that was all I had. A nice sweet low fat biscuit, you could probably even cut down on the sugar by a little bit more as I found these quite sweet. Will definitely make again. Thanks!

   Mandy

4. I had trouble "shaping" this dough, it was really more like a thick cake batter than a dough. I sort of glopped the dough into log-like shapes, and hoped for the best as they went into the oven. It smelled wonderful, but the time to crisp them wasn't accurate (at least for New Orleans in the summer!) So, after they cooled, they went back into the oven for another 20 minutes. They are good, though next time I may substitute brown sugar for the white sugar.

   Gia Tree

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