Banana Butter Swim Biscuits are soft, buttery, and packed with ripe banana flavor! The dough bakes right in a pool of melted butter, giving the biscuits golden edges and a rich, buttery taste. They are a fun (and delicious!) way to use up those extra-ripe bananas!
These are a banana version of my popular Butter Swim Biscuits. And if you love butter swim biscuits (once you try them, I know you will!), be sure to check out all of my Butter Swim Biscuit Recipes for even more easy ideas!
Ingredients & Substitutions
- Unsalted butter: Melted butter creates the buttery base that the biscuits bake in. Salted butter can also be used; you may want to reduce the kosher salt slightly.
- All-purpose flour: Provides structure for the biscuits. I recommend sticking with all-purpose flour for the best texture.
- Baking powder and baking soda: Help the biscuits rise and become light and tender.
- Kosher salt: Balances the sweetness and brings out the other flavors. If using table salt, use a little less.
- Light brown sugar: Adds sweetness and a little extra moisture. Dark brown sugar can be used for a deeper molasses flavor.
- Very ripe bananas: Use bananas with plenty of brown spots for the most banana flavor and natural sweetness. Mash them until mostly smooth.
- Vanilla extract: Adds a little extra flavor. Pure or imitation vanilla will work.
- Buttermilk: Helps make the biscuits tender and adds a slight tang. If you don’t have buttermilk, you can make a substitute with milk and lemon juice or white vinegar.
Tips for the Best Banana Butter Swim Biscuits
- Use very ripe bananas. The more ripe and spotty the bananas, the more banana flavor and sweetness they will add.
- Do not stir the butter into the dough. The dough goes directly over the melted butter. The butter will work its way around the biscuits as they bake.
- Do not overmix the dough. Stir just until the ingredients are combined for tender biscuits.
- Keep an eye on the edges. If they start getting too dark after the first 18 minutes, loosely tent the pan with foil for the rest of the baking time.
- Let them rest. Give the biscuits 10 minutes in the pan after baking. This gives the butter time to finish soaking into the biscuits.
FAQs
Can I use less ripe bananas?
You can, but very ripe bananas are best. They are softer, sweeter, and have more banana flavor, which makes them ideal for these biscuits.
Why do the biscuits bake in melted butter?
That is what makes them butter swim biscuits! The dough is placed right over the melted butter, and the butter works its way around the biscuits as they bake. It helps create rich, buttery edges and a tender center.
Can I use regular milk instead of buttermilk?
Yes. Buttermilk adds flavor and tenderness, but regular milk can be used if needed. You can also make a quick buttermilk substitute with milk and lemon juice or white vinegar.
Can I use a different size baking dish?
An 8×8-inch baking dish is recommended for the best thickness and baking time. A different size pan will change how thick the biscuits are and may change the baking time.
Can I add anything to the biscuits?
Yes! Chopped pecans or walnuts, cinnamon, or a few chocolate chips would all be tasty additions. Keep the add-ins fairly light so the dough still holds together.
Why did my butter bubble over the pan?
The butter can bubble as the biscuits bake, which is why I recommend placing the baking dish on a sheet pan. The sheet pan will catch any butter that spills over and makes cleanup much easier.
How To Store Banana Butter Swim Biscuits
Room Temperature: Store the biscuits in an airtight container at room temperature for up to 2 days. They are best enjoyed warm, so reheat them briefly in the microwave or in a low oven before serving.
Freezer: For longer storage, let the biscuits cool completely, then wrap them individually and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature and warm before serving.
Banana Butter Swim Biscuits
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 2 ½ cups (312.5 g) all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- â…“ cup (67 g) light brown sugar, packed
- 3 medium very ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1 ¼ cups (306 g) buttermilk
Instructions
- Preheat the oven to 450°F.
- Pour the melted butter into an 8×8-inch baking dish. Place the dish on a sheet pan to catch any butter that may bubble over during baking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and brown sugar.
- In a small bowl, mash the bananas until mostly smooth. Stir in the vanilla and buttermilk.
- Pour the banana mixture into the dry ingredients. Stir just until combined. The dough should be thick and scoopable, not thin like cake batter. If it seems too wet, add 1 to 2 tablespoons of flour. If it seems too stiff, add 1 tablespoon of buttermilk.
- Spoon the dough over the melted butter and gently spread it into an even layer, reaching the edges of the pan. Do not stir the butter into the dough.
- Using a knife, gently score the dough into 9 squares.
- Bake for 18 minutes. If the edges are getting too dark, loosely tent the pan with aluminum foil, then continue baking for another 7 to 9 minutes, or until the biscuits are golden and set. The total baking time will be 25 to 27 minutes.
- Let the biscuits rest in the pan for 10 minutes so the butter can finish soaking into the biscuits. Serve warm.
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