Instructions: 1. Preheat oven to 350 .

2. Lightly spoon flour into dry measuring cups, and level with a knife.

Combine the flour, sugar, baking powder, and salt. Combine banana, oil, vanilla, and egg in a medium bowl; stir in flour mixture and pecans (dough will be sticky).

3. 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; flatten to 1/2-inch thickness.

4. 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 sides down, on baking sheet. Reduce oven temperature to 250 ; bake 15 minutes. Turn cookies over; bake an additional 15 minutes

(cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.

Yield: 2 dozen (serving
size: 1 biscotto).

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