Filed under BreadsIngredients
2 tablespoons unsalted butter, cold and thinly sliced into 10 pieces
2 bananas, thinly sliced
1/2 cup pecans, chopped
1-2 teaspoons cinnamon
10 teaspoons brown sugar (1 teaspoon per bun)
1 (7.5 oz.) tube refrigerated buttermilk biscuits
Preheat oven to 375 degrees. Lightly grease a regular-size muffin pan. Drop a piece of butter in the bottom of each of 10 compartments of the pan. Arrange 3-4 banana slices on top of each slice of butter. Sprinkle the pecans, brown sugar, and a dash of cinnamon over the bananas. Top with a biscuit. Bake until golden brown, 8 to 10 minutes. Remove from oven. Carefully remove buns from muffin tin while still hot. Transfer to a platter. Serve warm.
This is a really easy breakfast treat to put together on a weekend morning. I've made it with and without nuts, and I definitely prefer it with. The buns with nuts seem to come out of the pan better, while the ones without tend to stick. And it never hurts to add a little extra butter and brown sugar. These really do need to be eaten fresh out of the oven. Leftover cooked bananas don't look or taste very appealing. But hot out of the oven, these are delicious!
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Adapted from Real Simple magazine.