Strawberries may be the favorite fruit to top a shortcake, but we think you will love this tropical twist on the springtime favorite. Instead of making a loaf of banana bread, try these surprising Banana Nut Shortcakes. Leftover buttermilk biscuits, sliced, toasted, and topped with jam, make for a great breakfast the next day.

Mary Claire Britton


Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Tina Bell Stamos

Recipe Summary

25 mins
1 hr 45 mins
Serves 12


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut in butter with a pastry blender (or use fingertips) until mixture resembles peas. Add buttermilk, and stir gently with a spatula or wooden spoon until well combined and shaggy. Turn out dough onto a lightly floured surface, and knead gently until dough just comes together, 2 to 3 times. Pat dough with lightly floured palms to 1 1⁄2-inch thickness (do not use a rolling pin). Cut out biscuits using a 2 1⁄2-inch round cutter, gathering and patting scraps once more to make 12 biscuits.

  • Place biscuits about 2 inches apart on a parchment paper-lined baking sheet. Refrigerate 30 minutes. Brush tops of biscuits with 2 tablespoons of the heavy cream; sprinkle with sanding sugar. Bake in preheated oven until golden brown, 18 to 20 minutes. Cool on baking sheet 10 minutes.

  • Place powdered sugar in bowl of an electric stand mixer fitted with whisk attachment. Scrape vanilla bean seeds into powdered sugar; add remaining 2 cups heavy cream. Beat on medium speed until soft peaks form, 4 to 5 minutes.

  • Split biscuits; place on plates or a large platter. Dollop whipped cream onto bottom halves of biscuits. Arrange sliced bananas on top of whipped cream and sprinkle with coconut and pecans. Cover with biscuit tops.