Bananas Foster Biscuit Shortcakes

Try this shortcut version of a dessert favorite, with biscuits standing in for the usual shortcake (and jazzed up with extra coconut).

  • prep time 40 min
  • total time 40 min
  • ingredients 10
  • servings 8

Ingredients

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    540
    (
    Calories from Fat
    260),
    % Daily Value
    Total Fat
    29g
    29%
    (Saturated Fat
    17g,
    17%
    Trans Fat
    3 1/2g
    3 1/2%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    700mg
    700%;
    Total Carbohydrate
    64g
    64%
    (Dietary Fiber
    2g
    2%
      Sugars
    37g
    37%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    4%;
    Calcium
    6%;
    Iron
    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 Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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