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