Banana Rum Biscotti

Sharon Johnson


I like to make these a week ahead of time and let them sit... The longer they sit the more the flavors marry...They are so good...


★★★★★ 2 votes

depends on how many you make
20 Min
55 Min


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  • 3 1/2 c
    all purpose flour
  • 2 tsp
    baking powerder
  • 1/2 tsp
  • 2
  • 1 c
    white granulated sugar
  • 3/4 c
    mashed ripe bananas
  • 2 Tbsp
    vegetable oil
  • 1 Tbsp
    rum ( i use rum extract but you can use the rum you like )
  • 1/2 c
    toasted chopped pecans

How to Make Banana Rum Biscotti


  1. 1. Preheat oven to 350 degree. LIne 2 baking sheets with parchment paper.

    2. Combine flour, baking powder and salt in a bowl and stir to mix well. Beat eggs lightly in a bowl, add the sugar, bananas, oil and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecan, mixing them throughly into the dough. For dough into 4 logs about 1/2 inch thick, place them onto the parchment paper lined baking sheets and bake for 25 minutes, until cookie logs begin to brown. Remove the cookie sheets from the oven and let cool for 10 minutes. In the meantime drop the tempature of your oven to 250 degree. Remove logs from cookie sheet and cut them into 1/2 inch slices. Place the cookies back on the parchment lined cookie sheets and bake for another 15 minutes, turn the cookies over to bake another 15 minutes ( a total of 30 minutes ), until the cookies begin to brown. Remove to racks to cool.. Biscotti will be soft at first but will harden as they cool.. Enjoy..

Printable Recipe Card

About Banana Rum Biscotti

Course/Dish: Cookies
Main Ingredient: Fruit
Regional Style: American
Other Tag: For Kids

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