Bananas Foster Biscotti (gf)

This mama doesn't "do" bananas. Used to -- but now, even their smell, ever since my first pregnancy, creeps.me.out. A couple of my fellas eat them, so I allow a banana or two in the house until it starts to become too yellow. Can't even have the peels in the compost bucket indoors -- straight out to the garden pile with it!
Imagine my chagrin upon learning Nichole deemed April's #ImprovCookingChallenge ingredients to be coconut & bananas! (Last time bananas happened, a couple years back, I didn't participate that month...)
Ah well! We're grown-ups! We'll add a little alcohol & make it work. Soooooooo... why don't we whip up a batch of these: 

The biscotti are a little crumbly, the rum drizzle drench is slightly tacky, but those are pretty darn good gluten-free, processed-sugar-free cookies! Here's the recipe:

#becauserum

Do you like almond butter? or cashew butter? or sun butter? I highly recommend coconut butter! I used Bob's Red Mill Shredded Coconut to make mine.

The resultant biscotti do not (thankfully) have a pronounced banana flavor. You could always add more banana liqueur to the cookie batter. ☺☺☺☺ The links below will take you to some more banana & coconut recipes:

The April ingredients are banana and coconut! 

Coconut Lover's Banana Cream Pie

Bananas Foster Biscotti

A Day in the Life on the Farm: No Bake Banana Coconut Cream Pie #ImprovCookingChallenge

Culinary Adventures with Camilla: Suafa’i

Banana Coconut Cream Pie

Stuff & Nonsense: Improv Cooking Challenge: Banana & Coconut

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