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Banana Rum Biscotti

Rated as 4.38 out of 5 Stars

"These cookies are crispy on the outside and softer on the inside. They aren't too sweet. They do taste like banana."
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Ingredients

3 h 25 m servings 92 cals
Original recipe yields 36 servings (36 biscotti)

Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. Combine flour, baking powder, and salt in a bowl and stir to mix well. Beat the eggs lightly in a bowl, and add the sugar, banana, oil, and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecans, mixing them thoroughly into the dough. Form the dough into 4 logs about 1/2 inch thick, place them onto parchment paper-lined baking sheets, and bake for 25 minutes, until the cookie logs begin to brown.
  3. Lower the oven temperature to 250 degrees F (120 degrees C). Remove the baking sheets from the oven and let the cookie logs cool for 10 minutes. Remove the logs from the parchment paper and cut each log into 1/2 inch thick slices. Place the biscotti back onto the cookie sheets and bake for 15 minutes per side (30 minutes total) until cookies begin to brown. Remove to racks to cool. The biscotti will be soft at first, and will harden as they cool.

Footnotes

  • Editor's Note
  • To toast pecans, spread nuts on a baking sheet or in a shallow pan. Bake at 350 degrees F (175 degrees C) for 5 to 10 minutes, stirring once or twice, until lightly browned and fragrant. Let cool. Nuts burn quickly, so watch them carefully as they toast.

Nutrition Facts


Per Serving: 92 calories; 2.3 g fat; 16.2 g carbohydrates; 1.8 g protein; 10 mg cholesterol; 64 mg sodium. Full nutrition

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Reviews

Read all reviews 21
  1. 21 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I am by no means a biscotti expect but I do tend to bake at least one batch a week. Just love this recipe, I did change it slightly. Not that it needed changing but to meet my own requirements...

Most helpful critical review

Made as directed... I think they'd be better if they were baked until they were dry throughout, not soft on the inside. That made it seem like they weren't baked correctly and it made them seem ...

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I am by no means a biscotti expect but I do tend to bake at least one batch a week. Just love this recipe, I did change it slightly. Not that it needed changing but to meet my own requirements...

This was my first attempt at biscotti and I am glad I chose this recipe because it was written so well. Everything about it was perfect. I did use walnuts as it was all I had. I also dipped t...

Whoa, this batter is super sticky. But flouring my hands helped quite a bit. I halved the recipe (made them into mini biscotti) and omitted the rum and they turned out great. My only complain...

I couldn't stop eating these when they came out of the oven! I like really soft biscotti, so I didn't bake them twice...I don't think I could of waited that long anyway! These are so good warm!T...

Made as directed... I think they'd be better if they were baked until they were dry throughout, not soft on the inside. That made it seem like they weren't baked correctly and it made them seem ...

Very nice. I can't help thinking a touch of cinnamin and vanilla or rum flavor would be nice. Very sticky so I suggest keeping hands wet while molding loaves.

tasted great the first day, but like another reviewer said - they got stale VERY quickly! got kind of soggy.

I used melted butter for the oil and vanilla instead of the rum since I didn't have either of those ingredients on hand & my bananas wouldn't have lasted until I found time to run to the store! ...

YUM. I also added the mini choco chips and should have doubled the rum...next time!