Banana and Pecan Biscotti

    (22)
    1 hour 25 min

    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.


    20 people made this

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (22)

    Reviews in English (22)

    by
    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

    by
    20

    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. I used 2 tablespoons of Bacardi Gold rum and also added ½ cup of mini semi-sweet chocolate chips, used the rest of the ingredients as stated. Mixed the batter as per the recipe (smelled delicious) but as I use a large baking sheet I only make 2 logs. Split my batter in half in the KA and then working with each log separately, I kneed in a small amount of flour into each log on the counter, I then kneed for a minute until smooth, once smooth I roll out the log like a sausage, place this on the wax paper and press down to ½ inch thick on the baking tray. I find this easier to deal with rather than rolling flat and then moving to the baking tray. I bake for 30 minutes until golden brown, remove from the oven. When cooling I move the wax paper containing the biscotti off the baking tray and place it straight on the cooling rack, I cut with a serrated knife after 8 minutes of cooling. I bake at FULL temperature for a further 15 minutes on each side. I made an unbelievable 50 Biscotti from this batch. Thank you so much for sharing this recipe sueb @//-_-\\@  -  06 Apr 2010  (Review from Allrecipes US | Canada)

    by
    19

    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 the finished product in chocolate and rolled in nuts as I love chocolate and thought it would go well with banana and rum flavor. Thank you so much Sueb for sharing!  -  07 Feb 2009  (Review from Allrecipes US | Canada)

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