Banana Rum Biscotti

Banana Rum Biscotti
  • PREP TIME
    20 mins
  • COOK TIME
    55 mins
  • TOTAL TIME
    3 hrs 25 mins
  • SERVING
    36 People
  • VIEWS
    63

Imagine the delightful crunch of a biscotti melding seamlessly with the tropical sweetness of banana and a hint of rum. These twice-baked delights offer a unique textural experience – crisp edges giving way to a slightly softer interior, perfect for dipping in your morning coffee or enjoying as an afternoon treat.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    16 g
  • Cholesterol
    10 mg
  • Fiber
    1 g
  • Protein
    2 g
  • Saturated Fat
    0 g
  • Sodium
    64 mg
  • Sugar
    6 g
  • Fat
    2 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. (5 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, whisk together the flour, baking powder, and salt. (2 minutes)

Image Step 03
03 Step

Recipe View In a separate bowl, lightly beat the eggs. Add the sugar, mashed banana, vegetable oil, and rum. Whisk until well combined. (3 minutes)

Image Step 04
04 Step

Recipe View Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Image Step 05
05 Step

Recipe View Gently fold in the toasted, chopped pecans until evenly distributed throughout the dough. (2 minutes)

Image Step 06
06 Step

Recipe View Divide the dough into four equal portions. On the prepared baking sheets, shape each portion into a log approximately 1/2 inch thick. (5 minutes)

Image Step 07
07 Step

Recipe View Bake for 25 minutes, or until the logs are lightly golden brown and set. (25 minutes)

Image Step 08
08 Step

Recipe View Reduce the oven temperature to 250°F (120°C). Remove the baking sheets from the oven and let the logs cool for 10 minutes. (10 minutes)

Image Step 09
09 Step

Recipe View Carefully transfer the logs to a cutting board. Using a serrated knife, slice each log into 1/2-inch thick biscotti. (8 minutes)

Image Step 10
10 Step

Recipe View Arrange the biscotti slices, cut-side up, on the baking sheets. (2 minutes)

Image Step 11
11 Step

Recipe View Bake for 15 minutes on one side, then flip and bake for another 15 minutes, until the biscotti are crisp and golden brown. (30 minutes)

Image Step 12
12 Step

Recipe View Transfer the biscotti to wire racks to cool completely. They will continue to harden as they cool. (1 hour)

For a richer flavor, use browned butter instead of vegetable oil.
Feel free to experiment with different nuts, such as walnuts or almonds.
If you don't have rum on hand, you can substitute it with an equal amount of banana extract or vanilla extract.
Store the biscotti in an airtight container at room temperature for up to a week.

Fred Kirlin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 21 Ratings)
Total Reviews: (4)
  • Karen Block

    The double baking makes them so crispy and satisfying. I love dipping them in my coffee!

  • Verlie Conn

    These biscotti are amazing! The banana flavor is subtle but definitely present, and the rum adds a nice warmth.

  • Timothy Rath

    I've made these several times now, and they always come out perfectly. They're not too sweet, which is exactly what I was looking for.

  • Elenor Waelchi

    I added a sprinkle of cinnamon to the dough, and it was a delicious addition!

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