Banana and biscotti are two words that just don’t seem to go together to me. Banana things are soft and moist; biscotti are hard and crunchy, ready for dipping in coffee or tea. But in my banana overload desperation, I was looking for something other than bread and muffins. These biscotti are quite good, crispy on the outside and not too sweet. The original recipe came from Cooking Light magazine.
Banana Pecan Biscotti
1 ¾ cups all purpose flour
½ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
1/3 cup mashed very ripe banana (I used 1 banana)
1 Tablespoon canola oil
1 teaspoon vanilla extract
1 large egg
1/3 cup chopped pecans, toasted
Cooking spray
Preheat oven to 350 F. Lightly spoon flour into measuring cups and level. In a medium bowl, combine flour, sugar, baking powder, and salt. In another medium bowl, combine mashed banana, oil, vanilla, and egg. Add flour mixture and pecans to banana mixture, stirring in thoroughly. The dough will be sticky.
Turn the dough out onto a lightly floured surface. Divide the dough in half and, with floured hands, shape each half into an 8 inch long roll. Place rolls on a baking sheet covered with cooking spray and flatten each one to ½ inch thickness.
Bake at 350 for 23 minutes (they will start to brown slightly). Remove rolls from baking sheet and cool them on a rack for 10 minutes. Cut each roll on a slight diagonal into 12 pieces. They should be about ½ inch wide. Place slices cut side down (on their sides) on the baking sheet. Reduce oven temperature to 250. Bake the slices at 250 for 15 minutes. Turn cookies over and bake an additional 15 minutes. Remove from oven. Cookies will be slightly soft, but they will harden as they cool. Remove from baking sheet and cool completely on racks. This makes 24 biscotti, with 2 grams of fat/cookie.
The Perpetual Feast 
I made these awhile back too! They were really yummy.