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.
Banana Rum Biscotti
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PREP TIME20 mins
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COOK TIME55 mins
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TOTAL TIME3 hrs 25 mins
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SERVING36 People
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VIEWS63
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
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Carbohydrate16 g
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Cholesterol10 mg
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Fiber1 g
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Protein2 g
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Saturated Fat0 g
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Sodium64 mg
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Sugar6 g
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Fat2 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the flour, baking powder, and salt. (2 minutes)
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)
04 Step
Recipe View Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)
05 Step
Recipe View Gently fold in the toasted, chopped pecans until evenly distributed throughout the dough. (2 minutes)
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)
07 Step
Recipe View Bake for 25 minutes, or until the logs are lightly golden brown and set. (25 minutes)
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)
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)
10 Step
Recipe View Arrange the biscotti slices, cut-side up, on the baking sheets. (2 minutes)
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)
12 Step
Recipe View Transfer the biscotti to wire racks to cool completely. They will continue to harden as they cool. (1 hour)
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RECIPE REVIEWS
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Karen Block
May 17, 2025The double baking makes them so crispy and satisfying. I love dipping them in my coffee!
Verlie Conn
Apr 30, 2025These biscotti are amazing! The banana flavor is subtle but definitely present, and the rum adds a nice warmth.
Timothy Rath
Dec 17, 2024I'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
Oct 2, 2024I added a sprinkle of cinnamon to the dough, and it was a delicious addition!