Ingredients

• 1 1/2 T unsalted butter, cold and thinly sliced into 10 pieces
• 1 medium banana, thinly sliced
• 1/2 c (2 oz.) pecans, chopped
• 3 T dark brown sugar
• 1 7.5-ounce tube refrigerated buttermilk biscuits

Directions

1. at over to 375.

2. Drop a piece of butter int the bottom of each of 10 compartments of a muffin tin.

3. Arrange the banana slices on top.

4. Sprinkle the pecans and brown sugar over the bananas.

5. Top each compartment with a biscuit.

6. Bake until golden brown, 8-10 minutes.

7. Remove from oven.

8. Place a baking sheet on top of the tin while the buns are still hot.

9. Carefully flip the tin over, tapping the bottom to release the buns.

10. Transfer to a platter. Serve warm.

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