No special story here. Fruity cookie! New experiment for me; never tried this one. Despite using two overripe bananas, these apparently still did not reflect a very banana-like flavor, according to people in my office. I sent some of these through the mail to the Stockholm office — no idea if they found them to be bananaish.

Banana-Pecan Biscotti
1 3/4 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3-1/2 cup mashed banana, about 1 banana (I used two very ripe bananas)
1 tablespoon vegetable oil
1 teaspoon vanilla
1 large egg
1/3 cup chopped pecans

Preheat oven to 350°F. Line a cookie sheet with parchment. 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 along with pecans; stir together.

Form two 8-inch logs with the dough. Put onto cookie sheet and pat to 1/2-inch thickness.

Bake at 350°F for 20 minutes. Remove the logs from the cookie sheet and cool for ten minutes and turn oven down to 250°F. After slightly cooled, cut the logs into 1/2-inch slices and bake each side for 15 minutes at 250°F.

Remove from oven and allow to cool. Biscotti will harden further as they cool.