Banana and Pecan Biscotti

    Banana and Pecan Biscotti


    20 people made this

    About this recipe: The traditional Italian twice-baked biscuits with a twist. These are flavoured with rum, pecans and bananas. Enjoy with an espresso or sweet dessert wine.

    Makes: 36 biscotti

    • 440g plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 eggs
    • 200g caster sugar
    • 175g mashed ripe banana
    • 2 tablespoons vegetable oil
    • 1 tablespoon rum
    • 50g toasted, chopped pecans

    Prep:20min  ›  Cook:1hr5min  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4. Line two baking trays with baking parchment.
    2. Combine flour, baking powder and salt in a bowl and stir to mix well.
    3. Beat the eggs lightly in a bowl and add the sugar, banana, oil and rum.
    4. Stir the banana mixture into the flour mixture, blend well and drop in the pecans, mixing them thoroughly into the dough.
    5. Form the dough into 4 logs about 1.25cm thick, place them onto prepared baking trays and bake for 25 minutes, until the logs begin to brown.
    6. Lower the oven temperature to 120 C / Gas 1/2. Remove the baking trays from the oven and let the logs cool for 10 minutes.
    7. Remove logs from trays and using a serrated knife, slice each log into 1.25cm thick slices.
    8. Place the slices back onto the baking trays and bake for 15 minutes per side (30 minutes total) until biscotti begin to brown.
    9. Remove to racks to cool. The biscotti will be soft at first and will harden as they cool.

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    Reviews (1)


    I used hazelnuts, because I had them in cupboard, and it worked fine. The dough was a bit too runny to be shaped properly, so I spread it in one large "loaf" on the greased tray and ended up with super-sized biscotti! No complaints there, they were still delicious. - 10 Mar 2012

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