Tropical Banana Rum Biscotti with Toasted Pecans and Chocolate Chips

Recipe Collection: Dessert

Tropical Banana Rum Biscotti with Toasted Pecans and Chocolate Chips offers a unique twist on traditional Italian biscotti. These vegetarian treats are crispy on the outside and tender within, featuring ripe bananas, a splash of rum, and crunchy toasted pecans, complemented by sweet chocolate chips. Perfect for breakfast with coffee or as a sweet snack, these biscotti cater to gluten-sensitive diets while offering a delightful flavor profile.

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Overview

Indulge in a tropical twist on the classic Italian biscotti with this delightful recipe. These biscotti are crispy on the outside and tender on the inside, featuring the rich flavors of ripe bananas, a hint of rum, and the satisfying crunch of toasted pecans. A touch of chocolate chips adds a sweet surprise, making these biscotti perfect for pairing with your morning coffee or as a delightful dessert.

Diet Type

Vegetarian

Allergies

Gluten, Tree Nuts, Eggs

Cuisine

Italian

Serving Size: 36

Cooking Time: 205 minutes

Ingredients

• 3.5 Cups (cups) all-purpose flour
• 2 Teaspoons (tsp) baking powder
• 0.5 Teaspoons (tsp) salt
• 2 Whole eggs
• 1 Cup (cups) white sugar
• 0.75 Cup (cups) ripe banana, mashed
• 2 Tablespoons (tbsp) vegetable oil
• 2 Tablespoons (tbsp) Bacardi Gold rum
• 0.5 Cup (cups) pecans, toasted
• 0.5 Cup (cups) mini semi-sweet chocolate chips

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. In a large bowl, combine the all-purpose flour, baking powder, and salt. Stir to mix well.
3. In a separate bowl, lightly beat the eggs. Add the white sugar, mashed banana, vegetable oil, and Bacardi Gold rum. Mix until well combined.
4. Gradually add the banana mixture to the flour mixture, stirring until a dough forms. Fold in the toasted pecans and mini chocolate chips, ensuring they are evenly distributed.
5. Divide the dough into two equal portions. On a lightly floured surface, knead each portion gently, then shape into logs about 1/2 inch thick. Place the logs onto the prepared baking sheets.
6. Bake in the preheated oven for 30 minutes, or until the logs are golden brown. Remove from the oven and let them cool on the baking sheets for 10 minutes.
7. Reduce the oven temperature to 250 degrees F (120 degrees C). Carefully transfer the logs to a cutting board and slice each log into 1/2 inch thick slices using a serrated knife.
8. Arrange the biscotti slices back onto the baking sheets, cut side down. Bake for an additional 15 minutes on each side, totaling 30 minutes, until the biscotti are crisp and golden.
9. Remove the biscotti from the oven and transfer them to wire racks to cool completely. The biscotti will harden as they cool.
10. Enjoy your Tropical Banana Rum Biscotti with a cup of coffee or as a delightful snack anytime!

Enjoy your homemade Tropical Banana Rum Biscotti with Toasted Pecans and Chocolate Chips!