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1 1/2 Tablespoons unsalted butter, cold and thinly sliced into 10 pieces<br>
1 medium banana, thinly sliced<br>
1/2 cup (2 ounces) pecans, chopped<br>
3 Tablespoons dark brown sugar<br>
1 7.5 ounce tube refrigerated buttermilk biscuits<br><ol style="list-style-type:decimal;"><li>Heat oven to 375 degrees F.</li>
<li>Drop a piece of butter in the bottom of each of 10 compartments of a muffin tin. Arrange the banana slices on top. Sprinkle the pecans and brown sugar over the banans. Topeach compartment with a biscuit.</li>
<li>Bake until golden brown, 8-10 minutes. Remove from oven.</li>
<li>Place a baking sheet on top fo the tin while the buns are still hot. Carefully flip the tin over, tapping the bottom to release the buns.</li>
<li>Transfer to a platter. Serve warm.</li>
</ol>
1 medium banana, thinly sliced<br>
1/2 cup (2 ounces) pecans, chopped<br>
3 Tablespoons dark brown sugar<br>
1 7.5 ounce tube refrigerated buttermilk biscuits<br><ol style="list-style-type:decimal;"><li>Heat oven to 375 degrees F.</li>
<li>Drop a piece of butter in the bottom of each of 10 compartments of a muffin tin. Arrange the banana slices on top. Sprinkle the pecans and brown sugar over the banans. Topeach compartment with a biscuit.</li>
<li>Bake until golden brown, 8-10 minutes. Remove from oven.</li>
<li>Place a baking sheet on top fo the tin while the buns are still hot. Carefully flip the tin over, tapping the bottom to release the buns.</li>
<li>Transfer to a platter. Serve warm.</li>
</ol>
