How many times have you bought bananas only to have them get overripe on the counter? I actually don’t have that problem because I freeze mine the minute I see they are getting spotted. However, I have been in many kitchens and seen many bananas just sitting in bowls, spotted, and on the verge of going bad. When they are at this stage it is actually the perfect time to bake something with them.
Of course the obvious thing to bake with overripe bananas is banana bread. I have a several great banana breads that I have made over the years. My whole wheat strawberry banana bread that is perfect for spring, chai banana bread that is perfect for winter, and pineapple banana bread that is perfect for summer. Needless to say I love making banana bread.
This past weekend though I wanted to make something different with bananas, something a little lighter. I thought about how much I enjoyed my cranberry pistachio biscotti that I made over the holidays and decided that whole wheat banana pecan biscotti might be just as delicious!
I wanted to make this biscotti as healthy as I could and yet still have it taste like a treat. I used 100% whole wheat flour and no butter or oil, but instead Greek yogurt. The biscotti is sweetened by the banana and 3 tablespoons of brown sugar. For some warmth I added cinnamon and for crunch, a few tablespoons of toasted chopped pecans. The biscotti had the same flavor as banana bread, but was crunchy like a cookie rather that moist like bread. Because this whole wheat banana pecan biscotti doesn’t use any added fat and has some extra moisture from the banana and the Greek yogurt it doesn’t get quite as hard and crunchy as some biscotti you may have had, but that doesn’t change the fact that it tastes amazing!
If you’re tired of making banana bread out of overripe bananas and are looking for something new to bake with them, then try making these healthy whole wheat banana pecan biscotti!