Recipe by sueb
"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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3 1/2 cups
mashed ripe banana
toasted, chopped pecans
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!
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 stale after just a day. Would try again, baking longer and maybe adding a nice drizzle of melted chocolate.
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 @//-_-\\@
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 complaint is that they got stale very quickly (less than 12 hours) and I wonder if they should have dried out in the oven a bit longer...?
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!Thanks Sueb for the recipe!
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.
YUM. I also added the mini choco chips and should have doubled the rum...next time!
tasted great the first day, but like another reviewer said - they got stale VERY quickly! got kind of soggy.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Rum Biscotti
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 20
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