In The Words of My Darling Sister....

OHMYGA!! I had a few leftover bananas that I wanted to use up, but I didn't feel like making the usual banana bread. I started looking up recipes for bananas and came up with this one. Banana Pecan Biscotti was a wonderful find. They tasted wonderful! I took one to work with me to have with my coffee and it was fantastic! I am really glad I have a couple more bananas to make another batch! Crys, I think this would be perfect for the B&B. The cookies don't get real crumbly like some recipes do. They would even taste really good without the 2nd baking!

Banana-Pecan Biscotti

1-3/4 cup flour
1/2 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1/3 cup mashed very ripe bananas, about 1 banana
1 tbl. . vegetable or canola oil
1 tsp. vanilla extract
1 large egg
1/3 cup pecans, toasted and chopped
cooking spray

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups,
and level with a knife. Combine the flour, sugar, b. powder, and salt. Combine
banana, oil, vanilla, and egg in a medium bowl; stir in flour mixture and pecans,
(dough will be sticky). Turn dough out onto a lightly floured surface; shape
dough into 2 (8-inch long) rolls with floured hands. Place rolls on a baking
sheet coated with cooking spray; flatted to 1/2 inch thickness. Bake at 350
for 23 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire
rack. Cut each roll diagonally into 12 (1/2 inch) slices. Place slices, cut side
down, on baking sheet. Reduce oven temperature to 250 degrees and bake
for 15 minutes. Turn cookies over, and bake for an additional 15 minutes
(cookies will be slightly soft in center, but will harden as they cool) completely
on wire racks.