A mildly sweet biscotti with banana and bites of pecans, perfect with a cup of black coffee…
In this Bakeathon, I have been mentioning about a lot about the baking my sister and I had done in the US. This one was one of the bakes that we both had discussed and I had even pinned into my “bake soon” list, hoping that I would bake this while there. But then it got pushed to when I had some absolutely ripe bananas in my pantry and then I baked it just because it came to my mind all of a sudden.
Pecans are extremely expensive over here, so I don’t buy it usually, except on very few occassions, like for baking these cookies, another bunch of cookies and then into these overnight oats. When I found a pack of pecans for a good deal at a store in US, I picked it up and bought it along. The pack got opened for the first time to make these biscottis. Since this was made of bananas, I was kind of sure that my girls wouldn’t eat it. When it was being baked, their nose were up in the air becasue they don’t like the aroma of banana bakes. Like, what? 😕
As soon as the baking was done and the biscottis were cooling, Azza picked up one to try. She loved it and gave her two cents to Rasha. Then she had one. Slowly and steadily, the biscottis started disappearing from the cooling rack. I had to literally save these three so that I could click it. 😀 I feel very accomplished of creating a banana bake my girls have finally loved… 😉 Off to this recipe…
Banana Pecan Biscotti
Ingredients
- 1 cup all purpose flour
- 3/4 cup wholewheat flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup mashed banana roughly 1 meduim banana
- 15 gm melted butter
- 1 tsp vanilla extract
- 1 large egg
- 1/3 cup pecans crushed
Instructions
- Preheat oven to 180 degrees. Line a baking tray with parchment paper and set aside.
- In a mixing bowl, whisk together all the dry ingredients. Add the rest of the ingredients and bring together the dough. Do not knead, just make sure that the dough is moist and sticky.
- Divide into two portions and shape like a log, keep onto the prepared tray.
- Bake for 25 minutes. Take out from the oven, cool slightly.
- Slice them into 1/2 inch thickness and layer onto the same tray. Bake for 15 minutes. Flip to the other side, bake for another 15 minutes.
- Transfer onto a wiring rack and cool completely. The biscotti hardens as it cools.
- Use within 3 days and store in an airtight container.
There are just a handful of biscotti recipes on the blog, even though I would have loved to make them more often…
Orange Chocolate Chip Biscotti
These are looking so delicious Rafeeda. I have always made with chocolate only..will have to use other ingredient too..
Banana and pecan biscotti sounds amazing! I love these flavors in a muffin/quickbread, so the biscotti also sounds like a huge hit! Love your theme for this year’s bakeathon!