Banana Pecan Biscotti

 

 

taste-o-meter: 7/10

I’m still alive! It’s too long of a story to explain the long gap. Let us say many wonderful things happened, including giving birth to my precious little peanut. I’m always on the lookout for healthy (i.e. less calories) recipes these days. Long gone are the days when I bake cakes that needs 8+ eggs. It hurts my head just thinking about those recipes.

I have three overripe bananas that no one seems to be eating. I decided to make biscotti by following a recipe that I found in Cooking light (May 1999), snatched from this website: http://www.myrecipes.com/recipe/banana-pecan-biscotti

The recipe itself is very simple. The taste is a bit too sweet for my taste, hence the 7/10 taste-o-meter rating. I’ll reduce the sugar to 1/3 cup next time. Next time, I think I’ll try to use fruits that are a bit tart (e.g, cranberry, etc)

Ingredients (makes 24 biscottis, 72 calories/biscotti)

1 3/4 cups all-purpose flour
1/2 cup sugar (I may reduce it to 1/3 cup next time)
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

Directions

  1. Preheat oven to 350°. Line a cookie sheet with a parchment paper. Generously spray cooking spray on the surface.
  2. Combine flour, sugar, baking powder and salt.
  3. In a separate bowl, combine banana, oil, vanilla and egg.
  4. Stir in flour mixture and pecans to the banana mixture.
  5. On a lightly floured surface, divide the dough into two rolls.
  6. Flatten each roll into 3/4-inch thickness.
  7. Bake for 25 minutes.
  8. Remove rolls from baking sheet, cool 10 minutes on a wire rack.
  9. Cut each roll diagonally into 12 slices.
  10. Reduce oven temperature to 250° and bake sliced biscottis for 15 minutes. Turn biscotties over; bake an additional 15 minutes.
  11. Remove biscottis from oven and let them cool.

 

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