• 8servings
  • 40minutes
  • 540calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB6, D
MineralsCalcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1/2 cup flaked or shredded coconut

  2. 1/4 cup granulated sugar

  3. 1 can (16 1/3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits

  4. 3 tablespoons butter or margarine, melted

  5. 1/4 cup butter or margarine

  6. 1/2 cup packed brown sugar

  7. 4 medium bananas, sliced

  8. 1 tablespoon light rum (or 1/2 teaspoon rum extract and 2 1/2 teaspoons water)

  9. 1 cup whipping cream

  10. 2 tablespoons packed brown sugar

Instructions Jump to Ingredients ↑

  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.


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