ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Quick Sticky Buns

Photo: Hector Manuel Sanchez
Yield Makes 10 buns


  • 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

Nutrition Information

  • calories 147
  • caloriesfromfat 55 %
  • fat 9 g
  • satfat 2 g
  • cholesterol 5 mg
  • sodium 237 mg
  • carbohydrate 17 g
  • fiber 1 g
  • sugars 7 g
  • protein 2 g

How to Make It

  1. 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.