Upside Down Banana Pecan Biscuits

Banana Pecan Butter Buns adapted from Lick the Bowl Good

makes 8 buns

  • 8 (1 tube) Grands Buttermilk Biscuits (Use whatever biscuits or size floats your boat.)
  • 4 Tablespoons (1/2 stick) butter, cut into 8 equal pats (Use 1/2 T for each biscuit.  So, if you have 10 biscuits you'll need 5T of butter.)
  • 1/4 cup chopped pecans or 16 pecan halve (You can leave them out, add more, OR use another kind.)* 
  • 1-2 bananas cut into 1/4-inch slices (We like bananas so I used 3 but that's just us.  I think you could use other fruit. Just adapt the recipe as needed.)
  • 4 teaspoons packed brown sugar (I used 1 tsp per biscuit but that's just me.)
  • 1/2 teaspoon ground cinnamon
  • 1 Tablespoon butter, melted (optional)
  • cinnamon sugar (optional)
  • nonstick cooking spray

Preheat oven to 350 degrees F. Spray your muffin tins and get ready to layer ingredients.

Place 1/2 Tablespoon or two of the 8 butter pats into each muffin cup. Sprinkle chopped pecans over the butter, then place 3-4 banana slices over the pecans. Sprinkle 1/2 teaspoon brown sugar and a pinch of cinnamon over bananas. Top with biscuit and press into muffin tin. Brush each biscuit with melted butter and sprinkle with cinnamon sugar.

Bake for 18 minutes or until golden and puffed. Allow to cool for a couple minutes before turning out onto a plate.
*The first time I made this my nuts didn't really get toasted.  I'm sure it didn't help that they were still frozen.  The second time I lightly toasted them in my toaster oven and then added them.  It made a huge difference to me.