Banana Pecan Biscotti Food

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BANANA PECAN BISCOTTI



Banana Pecan Biscotti image

From Cooking Light website. Something different to make with over-ripe bananas (this is the key to a strong banana flavour--the more spotted the banana the tastier.) The biscotti are very small "baby-finger" sized--probably how they earned a low calorie rating!

Provided by Lee_tah

Categories     Dessert

Time 1h25m

Yield 24 serving(s)

Number Of Ingredients 9

1 3/4 cups all-purpose flour
1/2 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3-1/2 cup mashed banana, about 1 banana
1 tablespoon vegetable oil
1 teaspoon vanilla
1 large egg
1/3 cup pecans, chopped

Steps:

  • Preheat oven to 350°F.
  • Lightly grease your cookie sheet.
  • Sift flour and baking powder into a bowl. Add sugar and salt and stir together.
  • In another bowl combine all the wet ingredients: banana, oil, vanilla and egg.
  • Pour dry ingredients into wet ones along with pecans; stir together.
  • Flour a board and turn dough out onto it. Form two 8-inch logs. Put onto cookie sheet and pat down to 1/2 inch thickness.
  • Bake at 350°F for 23 minutes.Turn oven down to 250°F.
  • Remove logs from cookie sheet and cool for 10 minutes.
  • Then cut into about 1/2 inch slices and bake 15 minutes at 250°F.
  • Turn biscotti over and bake another 15 minutes.
  • *Biscotti will still be soft but will harden as they cool.

BANANA-PECAN BISCOTTI



BANANA-PECAN BISCOTTI image

Categories     Fruit     Bake

Yield 24 biscotti

Number Of Ingredients 1

1 3/4 cups flour - 1/2 cup sugar - 1 tsp baking powder - 1/4 tsp salt - 1/3 cup mashed very ripe banana (about 1) - 1 tbl vegt oil - 1 tsp vanilla - 1 lg egg - 1/3 cup chopped pecans toasted

Steps:

  • lightly spoon flour into dry measuring cup - level c knife - combine flour, sugar, baking powder & salt - combine banana, oil, vanilla & egg in med bowl - stir in flour mix & pecans - turn dough out onto lightly floured surface - shape into 2 (8" long) rolls c floured hands - place rolls on baking sheet - flatten to 1/2 " thickness - bake @ 350 for 23 mins - remove rolls fr baking sheet - cool 10 mins on wire rack - cut ea roll diagonally into 12 (1/2") slices - place slices, cut sides down, on baking sheet - reduce temp to 250 - bake 15 mins - turn cookies over - bake 15 more mins - remove fr baking sheet - cool completely on wire racks

BANANA BISCOTTI



Banana Biscotti image

I brought these to work and they got rave reviews. I used the Banana Crunch cereal from Trader Joes. Recipe is from Kraft.

Provided by cookiedog

Categories     Dessert

Time 1h45m

Yield 2 dozen

Number Of Ingredients 10

2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
1/2 cup margarine, softened
2 eggs
1 ripe banana, mashed
1 teaspoon vanilla
1 1/2 cups post selects Banana Nut Crunch cereal, crushed
1 ounce square BAKER'S Semi-Sweet Chocolate

Steps:

  • PREHEAT oven to 325ºF. Mix flour, baking powder and salt until well blended; set aside. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, bananas and vanilla; beat until well blended. Gradually add flour mixture, mixing until well blended after each addition. Stir in crushed cereal.
  • DIVIDE dough in half with floured hands; place on lightly floured surface. Roll each half into 14x2-inch log. Place, 2 inches apart, on nonstick baking sheet.
  • BAKE 25 to 30 minute or until lightly browned. Remove from baking sheet to wire rack; cool 5 minute Transfer to cutting board. Use serrated knife to diagonally cut each log into 12 slices. Place, cut-sides up and 1/2 inch apart, on same baking sheet. Bake an additional 12 to 15 minute or until slightly dry. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm. Store in tightly covered container at room temperature.
  • Jazz It Up: Mix 1 cup powdered sugar and 2 tablespoons orange juice until well blended. Drizzle over cooled biscotti. Let stand until glaze is firm.
  • Cranberry Breakfast Biscotti: Prepare biscotti as directed, omitting the banana, increasing the sugar to 3/4 cup and using POST CRANBERRY ALMOND CRUNCH Cereal.

BANANA RUM BISCOTTI



Banana Rum Biscotti image

These cookies are crispy on the outside and softer on the inside. They aren't too sweet. They do taste like banana.

Provided by sueb

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 3h25m

Yield 36

Number Of Ingredients 9

3 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs
1 cup white sugar
¾ cup mashed ripe banana
2 tablespoons vegetable oil
1 tablespoon rum
½ cup toasted, chopped pecans

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine flour, baking powder, and salt in a bowl and stir to mix well. Beat the eggs lightly in a bowl, and add the sugar, banana, oil, and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecans, mixing them thoroughly into the dough. Form the dough into 4 logs about 1/2 inch thick, place them onto parchment paper-lined baking sheets, and bake for 25 minutes, until the cookie logs begin to brown.
  • Lower the oven temperature to 250 degrees F (120 degrees C). Remove the baking sheets from the oven and let the cookie logs cool for 10 minutes. Remove the logs from the parchment paper and cut each log into 1/2 inch thick slices. Place the biscotti back onto the cookie sheets and bake for 15 minutes per side (30 minutes total) until cookies begin to brown. Remove to racks to cool. The biscotti will be soft at first, and will harden as they cool.

Nutrition Facts : Calories 92.1 calories, Carbohydrate 16.2 g, Cholesterol 10.3 mg, Fat 2.3 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 0.3 g, Sodium 63.6 mg, Sugar 6.2 g

BANANA RUM BISCOTTI



Banana Rum Biscotti image

Make and share this Banana Rum Biscotti recipe from Food.com.

Provided by Ambervim

Categories     Dessert

Time 1h15m

Yield 2 Dozen

Number Of Ingredients 9

3 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup sugar
3/4 cup banana, ripe mashed
2 tablespoons vegetable oil
1 tablespoon rum
1/2 cup pecans, toasted chopped

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine flour, baking powder, and salt in a bowl and stir to mix well. Beat the eggs lightly in a bowl, and add the sugar, banana, oil, and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecans, mixing them thoroughly into the dough. Form the dough into 4 logs about 1/2 inch thick, place them onto parchment paper-lined baking sheets, and bake for 25 minutes, until the cookie logs begin to brown.
  • Lower the oven temperature to 250 degrees F (120 degrees C). Remove the baking sheets from the oven and let the cookie logs cool for 10 minutes. Remove the logs from the parchment paper and cut each log into 1/2 inch thick slices. Place the biscotti back onto the cookie sheets and bake for 15 minutes per side (30 minutes total) until cookies begin to brown. Remove to racks to cool. The biscotti will be soft at first, and will harden as they cool.

Nutrition Facts : Calories 1631.6, Fat 40.3, SaturatedFat 5.4, Cholesterol 186, Sodium 1021.5, Carbohydrate 285, Fiber 10, Sugar 108.5, Protein 32

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