These are in the oven right now. It's my Sunday to take snacks to Sunday School- these are so easy to make, and really really good!
(I found this recipe in Real Simple Magazine)
Quick Sticky Buns
1 1/2 tablespoons unsalted butter, cold and thinly sliced into 10 pieces object
1/2 cup (2 ounces) pecans, chopped
3 tablespoons dark brown sugar
1 7.5-ounce tube refrigerated buttermilk biscuits
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 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.
Yield: Makes 10 buns
NUTRITION PER SERVING: CALORIES 147 (55% from fat); FAT 9g (sat 2g); SUGAR 7g; PROTEIN 2g; CHOLESTEROL 5mg; SODIUM 237mg; FIBER 1g; CARBOHYDRATE 17g
Sprouts Farmers Market – June 28 – July 5
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