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Bananas Foster Biscuit Shortcakes

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  • 40 min prep time
  • 40 min total time
  • 10 ingredients
  • 8 servings
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Try this shortcut version of a dessert favorite, with biscuits standing in for the usual shortcake (and jazzed up with extra coconut).

Biscuit

1/2
cup flaked or shredded coconut
1/4
cup granulated sugar
1
can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits
3
tablespoons butter or margarine, melted

Filling

1/4
cup butter or margarine
1/2
cup packed brown sugar
4
medium bananas, sliced
1
tablespoon light rum (or 1/2 teaspoon rum extract and 2 1/2 teaspoons water)

Whipped Topping

1
cup whipping cream
2
tablespoons packed brown sugar

Steps

  • 1 Heat oven to 375°F. In small bowl, mix coconut and granulated sugar.
  • 2 Dip tops and sides of biscuits into melted butter, then into coconut mixture. On ungreased large cookie sheet, place biscuits, coconut sides up, 2 inches apart. Sprinkle any remaining coconut mixture over tops of biscuits.
  • 3 Bake 14 to 18 minutes or until biscuits and coconut are light golden brown. Cool 5 minutes.
  • 4 Meanwhile, in 10-inch skillet, melt 1/4 cup butter over medium-high heat; stir in 1/2 cup brown sugar. Cook until brown sugar is dissolved, stirring occasionally. Remove from heat; fold in bananas and rum.
  • 5 In medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form.
  • 6 To serve, split warm biscuits. Fill and top with filling and whipped topping.
  • 1 Heat oven to 375°F. In small bowl, mix coconut and granulated sugar.
  • 2 Dip tops and sides of biscuits into melted butter, then into coconut mixture. On ungreased large cookie sheet, place biscuits, coconut sides up, 2 inches apart. Sprinkle any remaining coconut mixture over tops of biscuits.
  • 3 Bake 14 to 18 minutes or until biscuits and coconut are light golden brown. Cool 5 minutes.
  • 4 Meanwhile, in 10-inch skillet, melt 1/4 cup butter over medium-high heat; stir in 1/2 cup brown sugar. Cook until brown sugar is dissolved, stirring occasionally. Remove from heat; fold in bananas and rum.
  • 5 In medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form.
  • 6 To serve, split warm biscuits. Fill and top with filling and whipped topping.

Expert Tips

Add some crunch to the shortcake by sprinkling the whipped topping with toasted pecans.

Add an extra 1 tablespoon rum to bananas for more flavor.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
% Daily Value
Total Fat
29g
45%
Saturated Fat
17g
84%
Trans Fat
3 1/2g
Cholesterol
60mg
20%
Sodium
700mg
29%
Total Carbohydrate
64g
21%
Dietary Fiber
2g
9%
Protein
5g
5%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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