Pecan and Banana Biscotti

Pecan and Banana Biscotti


21 people made this

These banana and biscotti biscuits taste like banana and look great with the pecans in them. I like them for afternoon tea with coffee.


Serves: 36 

  • 3 1/2 cups (435g) plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup (220g) white sugar
  • 3/4 cup mashed ripe banana
  • 2 tablespoons vegetable oil
  • 1 tablespoon rum
  • 1/2 cup toasted, chopped pecans

Preparation:20min  ›  Cook:55min  ›  Ready in:1hour15min 

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

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