Banana Rum Biscotti Recipes

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BANANA RUM BISCOTTI



Banana Rum Biscotti image

Make and share this Banana Rum Biscotti recipe from Food.com.

Provided by Ambervim

Categories     Dessert

Time 1h15m

Yield 2 Dozen

Number Of Ingredients 9

3 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup sugar
3/4 cup banana, ripe mashed
2 tablespoons vegetable oil
1 tablespoon rum
1/2 cup pecans, toasted chopped

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine flour, baking powder, and salt in a bowl and stir to mix well. Beat the eggs lightly in a bowl, and add the sugar, banana, oil, and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecans, mixing them thoroughly into the dough. Form the dough into 4 logs about 1/2 inch thick, place them onto parchment paper-lined baking sheets, and bake for 25 minutes, until the cookie logs begin to brown.
  • Lower the oven temperature to 250 degrees F (120 degrees C). Remove the baking sheets from the oven and let the cookie logs cool for 10 minutes. Remove the logs from the parchment paper and cut each log into 1/2 inch thick slices. Place the biscotti back onto the cookie sheets and bake for 15 minutes per side (30 minutes total) until cookies begin to brown. Remove to racks to cool. The biscotti will be soft at first, and will harden as they cool.

Nutrition Facts : Calories 1631.6, Fat 40.3, SaturatedFat 5.4, Cholesterol 186, Sodium 1021.5, Carbohydrate 285, Fiber 10, Sugar 108.5, Protein 32

BANANA RUM BISCOTTI



Banana Rum Biscotti image

These cookies are crispy on the outside and softer on the inside. They aren't too sweet. They do taste like banana.

Provided by sueb

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 3h25m

Yield 36

Number Of Ingredients 9

3 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs
1 cup white sugar
¾ cup mashed ripe banana
2 tablespoons vegetable oil
1 tablespoon rum
½ cup toasted, chopped pecans

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine flour, baking powder, and salt in a bowl and stir to mix well. Beat the eggs lightly in a bowl, and add the sugar, banana, oil, and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecans, mixing them thoroughly into the dough. Form the dough into 4 logs about 1/2 inch thick, place them onto parchment paper-lined baking sheets, and bake for 25 minutes, until the cookie logs begin to brown.
  • Lower the oven temperature to 250 degrees F (120 degrees C). Remove the baking sheets from the oven and let the cookie logs cool for 10 minutes. Remove the logs from the parchment paper and cut each log into 1/2 inch thick slices. Place the biscotti back onto the cookie sheets and bake for 15 minutes per side (30 minutes total) until cookies begin to brown. Remove to racks to cool. The biscotti will be soft at first, and will harden as they cool.

Nutrition Facts : Calories 92.1 calories, Carbohydrate 16.2 g, Cholesterol 10.3 mg, Fat 2.3 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 0.3 g, Sodium 63.6 mg, Sugar 6.2 g

BANANA-CHOCOLATE CHIP BISCOTTI



Banana-Chocolate Chip Biscotti image

A perfect compliment to your morning cup of coffee, this biscotti recipe is a crunchy riff on chocolate chip banana bread.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h35m

Yield 40

Number Of Ingredients 9

1 cup sugar
1/2 cup butter or margarine, softened
1/2 cup mashed very ripe banana (1 medium)
1 teaspoon vanilla
2 eggs
3 cups Gold Medal™ flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Grease large cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
  • In large bowl, beat sugar and butter with electric mixer on medium speed, or mix with spoon. Beat in banana, vanilla and eggs until smooth. Stir in flour, baking powder and salt. Stir in chocolate chips.
  • Divide dough in half. On cookie sheet, shape each half into 10x3-inch rectangle with greased hands (dough will be sticky).
  • Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes; move to cutting board. Using sharp knife, cut crosswise into 1/2-inch slices.
  • Place slices, cut sides down, on cookie sheets. Bake 10 to 12 minutes or until golden brown and dry on top. Turn cookies. Bake about 10 minutes longer or until golden brown. Remove from cookie sheets to cooling rack.

Nutrition Facts : Fat 1/2, ServingSize 1 Cookie, TransFat 0 g

RUM-SOAKED RAISIN BISCOTTI



Rum-Soaked Raisin Biscotti image

These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes about 40

Number Of Ingredients 9

3 cups all-purpose flour (spooned and leveled)
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup raisins
1/3 cup dark rum
2 teaspoons finely grated orange zest

Steps:

  • Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Combine raisins and rum. Microwave 2 minutes; let cool. Add rum-raisin mixture and orange zest and beat until combined.
  • Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
  • With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

Nutrition Facts : Calories 153 g, Fat 1 g, Fiber 1 g, Protein 3 g

BANANAS IN BROWN SUGAR AND RUM



Bananas in Brown Sugar and Rum image

Be very careful to stand away from the stove when you add the rum -- the flames will be brief but dramatic.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

4 bananas, ripe but firm
2 tablespoons unsalted butter
1/4 cup dark-brown sugar
1/2 cup dark rum
Creme fraiche or sour cream, for topping

Steps:

  • Peel bananas, and carefully cut in half lengthwise.
  • In a medium saute pan over medium heat, melt 1 tablespoon butter. Add 2 tablespoons brown sugar, and swirl until dissolved.
  • Add 2 bananas, cut side down, and cook for about 2 minutes on each side, turning very carefully.
  • Pouring from a measuring cup, with the pan off the heat, add 1/4 cup rum. Stand back from stove, and return pan to heat. Shake the pan, allowing rum to ignite. Let the alcohol burn off, and again shake the pan, to coat the bananas. Cook until glazed and translucent, about 1 minute longer.
  • Remove bananas to warm plates, divide sauce between them, and repeat with remaining 2 bananas.
  • Garnish each banana with a little dab of creme fraiche or sour cream, and serve immediately.

BANANA BISCOTTI



Banana Biscotti image

I brought these to work and they got rave reviews. I used the Banana Crunch cereal from Trader Joes. Recipe is from Kraft.

Provided by cookiedog

Categories     Dessert

Time 1h45m

Yield 2 dozen

Number Of Ingredients 10

2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
1/2 cup margarine, softened
2 eggs
1 ripe banana, mashed
1 teaspoon vanilla
1 1/2 cups post selects Banana Nut Crunch cereal, crushed
1 ounce square BAKER'S Semi-Sweet Chocolate

Steps:

  • PREHEAT oven to 325ºF. Mix flour, baking powder and salt until well blended; set aside. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, bananas and vanilla; beat until well blended. Gradually add flour mixture, mixing until well blended after each addition. Stir in crushed cereal.
  • DIVIDE dough in half with floured hands; place on lightly floured surface. Roll each half into 14x2-inch log. Place, 2 inches apart, on nonstick baking sheet.
  • BAKE 25 to 30 minute or until lightly browned. Remove from baking sheet to wire rack; cool 5 minute Transfer to cutting board. Use serrated knife to diagonally cut each log into 12 slices. Place, cut-sides up and 1/2 inch apart, on same baking sheet. Bake an additional 12 to 15 minute or until slightly dry. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm. Store in tightly covered container at room temperature.
  • Jazz It Up: Mix 1 cup powdered sugar and 2 tablespoons orange juice until well blended. Drizzle over cooled biscotti. Let stand until glaze is firm.
  • Cranberry Breakfast Biscotti: Prepare biscotti as directed, omitting the banana, increasing the sugar to 3/4 cup and using POST CRANBERRY ALMOND CRUNCH Cereal.

CARAMELIZED BANANA WITH RUM SAUCE



Caramelized Banana with Rum Sauce image

Categories     Rum     Nut     Dessert     Sauté     Quick & Easy     Banana     Gourmet

Yield Makes 1 serving

Number Of Ingredients 9

2 teaspoons unsalted butter
1 banana, halved lengthwise, then crosswise
2 teaspoons packed brown sugar
2 tablespoons rum (preferably dark)
2 teaspoons water
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
2 tablespoons sliced or chopped nuts, toasted
Accompaniment: vanilla ice cream

Steps:

  • Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
  • Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
  • Serve banana hot, sprinkled with nuts.

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