Banana Sticky Buns

A perfect treat for a Sunday morning breakfast. I used slivered almonds the first time I made these because I didn't have any pecans on hand, and they turned out delicious. Oh, and don't forget to turn them bottom side up when removing them from the pan! Enjoy!

Banana Sticky Buns

36 pecan halves or slivered almonds

1/2 cup butter (1 stick), softened

1/3 cup brown sugar

For the dough: 2 cups baking/biscuit mix

2/3 cup mashed ripe banana (I added just a little more to make my dough softer)

2 tbsp. butter, melted

1/4 cup brown suger

Place three pecan halves or 4 or 5 slivered almonds each in 12 ungreased muffin cups. Evenly divide butter over pecans or almonds and sprinkle with brown sugar. Bake at 375 degrees for 5 min. Combine baking/biscuit mix and bananas until a soft dough forms. On a lightly floured surface, knead dough 5 times. Roll into a 15x9 rectangle. Spread with butter and brown sugar. Roll up jelly-roll style and cut into 12 pieces (just a note, my rectangle was not perfect and neither for my 12 cut pieces. Moral of the story: they will be gone so fast nobody will even notice if they are not perfect). Bake at 375 degrees for 12-14 minutes. Serve immediately. 

Suggestions:

Serve with fresh sliced peaches and coffee