Ingredients: 1 1/2 tablespoons unsalted butter, cold and thinly sliced into 10 pieces 1 medium banana, thinly sliced 1/2 cup (2 ounces) pecans, chopped 3 tablespoons dark brown sugar 1 7.5-ounce tube refrigerated buttermilk biscuits Direction: - Heat oven to 375° F. - 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 bananas. Top each compartment with a biscuit. - Bake until golden brown, 8 to 10 minutes. - Remove from oven. - Place a baking sheet on top of the muffin tin while the buns are still hot. Carefully flip the tin over, tapping the bottom to release the buns. - Transfer to a platter. - Serve Warm