Working on a recipe is fun a lot of the times. Sometimes it is just frustrating. Biscotti needs a balance between crumbly and dunkable. The banana in these makes them a bit more soft, especially after they have been in a container a few days. Fresh they are quite crisp. Either way, they are pretty darn tasty.

Vegan Banana Pecan Biscotti Recipe

Vegan Banana Pecan Biscotti Recipe


  • 1 3/4 cups all purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 medium bananas, mashed
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans -- toasted


  1. Preheat oven to 350º.
  2. Combine the flour, sugar, baking powder, and salt.
  3. Combine banana, oil, vanilla. Stir in flour mixture and pecans (dough will be sticky).
  4. Shape dough into a flattened log with floured hands. It is much easier to form this on a baking sheet coated with cooking spray. Flatten to 1/2-inch thickness.
  5. Bake at 350º for 25 minutes.
  6. Remove rolls from baking sheet. Cool 10 minutes on a wire rack.
  7. Cut the log diagonally into 12 (1/2-inch) slices.
  8. Place slices, cut sides down, on baking sheet.
  9. Reduce oven temperature to 250º.
  10. Bake 15 minutes. Turn cookies over. Bake an additional 15 minutes. Remove from baking sheet. Cool completely on wire racks.