Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, and lightly grease with cooking spray. Set aside.

In a separate bowl, whisk together the mashed banana, egg, coconut oil, and vanilla extract until smooth. Pour into the dry ingredients, along with ⅓ cup of the walnuts. Stir until all the dry ingredients combined in the wet. The dough will be a bit sticky. ( If you find it to be too sticky to handle, you could scrape out the dough and add a touch of flour onto a clean counter and work the dough together until it’s cohesive with your hands.)

Scrape out the dough with a rubber spatula onto a lined cookie sheet and divide dough in half. Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide (1/2-inch thick)log. Sprinkle on top of the logs the remaining almonds (or walnuts). Score the logs diagonally with a very sharp knife. This is mom’s biscotti baking pro top and will help to slice when they are baked. Bake until dough is firm but gives slightly when pressed, about 20-25 minutes.

Transfer sheet to a wire rack and let logs cool 15 minutes. Reduce oven temperature to 300 degrees.