Gluten-Free Bananas Foster Biscuit Shortcakes
A Southern-inspired dessert that transforms classic bananas foster into individual shortcakes using buttery coconut-crusted biscuits. Warm, caramelized bananas with rum are nestled between flaky homestyle biscuits and topped with sweetened whipped cream. The coconut adds tropical flair and textural contrast to the rich brown sugar banana filling. Perfect for weekend brunch or casual dinner parties when you want an impressive yet approachable dessert that combines comfort food appeal with restaurant-style presentation.
Ingredients
- ½ cup flaked or shredded coconut
- ¼ cup granulated sugar
- 1 can (16.3 oz) refrigerated Pillsbury Grands Southern Homestyle Buttermilk Biscuits, 8 Count
- 3 tablespoons butter or margarine, melted
- ¼ cup butter or margarine
- ½ cup brown sugar, packed
- 4 medium bananas, sliced
- 1 tablespoon light rumrum extract and water1/2 teaspoon extract + 2 1/2 teaspoons wateralcohol-free
exact substitute provided in recipe
- 1 cup whipping cream
- 2 tablespoons brown sugar, packed
Instructions
- 1
Heat oven to 375°F and mix coconut with granulated sugar in small bowl
- 2
Dip biscuit tops and sides into melted butter, then coat with coconut mixture
- 3
Place biscuits coconut-side up on ungreased cookie sheet, 2 inches apart, sprinkling remaining coconut mixture on tops
- 4
Bake 14 to 18 minutes until biscuits and coconut turn light golden brown, then cool 5 minutes
- 5
Melt butter in 10-inch skillet over medium-high heat and stir in brown sugar until dissolved
- 6
Remove skillet from heat and fold in sliced bananas and rum
- 7
Beat whipping cream with brown sugar using electric mixer on high speed until stiff peaks form
- 8
Split warm biscuits and fill with banana mixture, topping with whipped cream
Tips
Use ripe but firm bananas that hold their shape when folded into the warm caramel sauce
Toast the coconut briefly in a dry pan before mixing with sugar for extra flavor and crunch
Serve immediately while biscuits are warm for the best contrast between hot filling and cool whipped cream
Good to Know
Assembled shortcakes best eaten immediately, but components can be stored separately for 1 day
Biscuits can be baked up to 4 hours ahead and rewarmed
Serve warm while biscuits are still slightly warm for best texture contrast
Common Mistakes
Don't overmix the whipped cream to avoid it becoming grainy
Remove caramel from heat before adding bananas to prevent them from becoming mushy
Substitutions
Dairy-Free Swaps
General Alternatives
exact substitute provided in recipe
FAQ
Can I make these without alcohol?
Yes, substitute 1/2 teaspoon rum extract plus 2 1/2 teaspoons water for the tablespoon of rum, or simply omit it entirely.
What if my coconut burns while baking?
Cover the biscuits loosely with foil if the coconut starts browning too quickly, and reduce oven temperature by 25 degrees.
How long will leftover components keep?
Biscuits stay fresh for 2 days covered, banana filling for 1 day refrigerated, and whipped cream for 2 days in the fridge.