I wanted to try something new with the girls and I asked Sweet Girl if she wanted to do something breakfast-y or sweet. She said sweet, so I looked through to see what recipe we could do without a trip to the store. We always have bananas on hand and I have started to have canned biscuits and croissants on hand as well. Here is the recipe we made today before lunch.
Recipe from Pillsbury Annual Recipes 2010 Cookbook
Supplies needed: measuring cups and spoons, large cookie sheet, 2 bowls, spoon, mixing spoon, knife, electric mixer, 10-inch skillet
- 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
- 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 (or to make it easier, use Reddi Whip)
- 1 cup whipping cream
- 2 tablespoons packed brown sugar
What to do:
- Heat oven to 375°F.
- In small bowl, mix coconut and granulated sugar. (You can just toss them together with your fingers.)
- Melt butter in a microwave safe dish.
- Dip tops and sides of biscuits into melted butter, then into the coconut mixture.
- Place biscuits, coconut sides up, on ungreased large cookie sheet 2 inches apart.
- Sprinkle any remaining coconut mixture over tops of biscuits.
- Bake 14-18 minutes or until biscuits and coconut are light golden brown.
- Cool for 5 minutes.
What to do:
- In a 10-inch skillet, melt butter over medium-high heat; stir in brown sugar.
- Cook until brown sugar is dissolved, stirring occasionally.
- Remove from heat; fold in bananas and rum.
What to do:
- In medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form.
To serve, split warm biscuits. Fill and top with filling and whipped topping. Drizzle a little extra sauce over the topping. Serve immediately.
Makes 8 (adult) servings.
I didn't have big biscuits, but figured small biscuits would work just fine. I just had to adjust my cooking time. I liked the small portion, but there wasn't much biscuit to "fill" since they were small.
Since it was just the girls and I for lunch today, I halved the filling recipe and saved the extra coconut biscuits. We collectively really enjoyed the dessert. All three of us liked the biscuits--even on their own. Sweet Girl loved the dessert. Love Bug didn't seem to care for the warm bananas. I thought it was very good, but rich. This is not a low calorie dessert by any means, but it is a nice treat to have now and then.
I can see myself making this again and perhaps even making the biscuits to fill/top with other things.
- Children can help with the biscuits by measuring, dumping and mixing the ingredients. My girls love coconut, so it was hard to keep them from sneaking tastes of the mixture!
- The girls really enjoyed dipping the biscuits into the melted butter and covering them with the coconut mixture. Yes, it got messy, but they were having fun and it cleans up easily.
- An adult has to make the filling. It gets very hot! I wonder if I cooked mine too much because it didn't look as "saucy" as the picture in the book.
- Be careful adding the bananas because the butter mixture will sizzle and it can stain your clothes. Don't ask. ;)
- Children can also help with the topping, but I took the easy route = Reddi Whip.
- Since I used small biscuits, I cut them into fours (instead of slicing them in the middle) and put the filling on top of the biscuits. Then, I put the topping on.
- I think these biscuits would even be good with vanilla ice-cream and maybe some pineapple. Sweet Girl said next time she just wants to have one of the biscuits with butter inside of it. :)
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