Pecan and Banana Biscotti

    1 hour 15 minutes

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

    21 people made this

    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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    Reviews in English (22)


    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 USA and Canada)


    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 USA and Canada)


    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...?  -  04 Mar 2009  (Review from Allrecipes USA and Canada)