I once again had bananas that were turning. I think I might need to stop buying bananas for a while. . .
At least I got to try this recipe out. And I am glad I did.
The recipe is very simple. The Bisquick does all the work for a lot of ingredients.
I was a little concerned about the lack of ingredients in the roll itself. How can two ingredients create a nice roll?
Somehow it does work though. The dough is quick sticky and soft, so it is a little tricky to work with. A little flour on the board makes that stickiness go away.
Having the banana in the roll itself gives the buns a lovely banana flavor.
The butterscotch is made by placing the melted butter and brown sugar in the muffin tins. I would have like for it to have melted a touch more, maybe a few more minutes cooking time. . .
The buns released very nicely from the pan. A little tap was all they needed.
I made these on Saturday morning. It was a great breakfast treat.
BANANA BUTTERSCOTCH STICKY BUNS
3/4 Cup Mashed Ripe Banana
2 Cups Bisquick
2 Tablespoons Soft Butter
1/4 Cup Brown Sugar
1/2 Cup Brown Sugar
1/2 Cup Melted Butter
Pecan Halves
Heat oven to 450 degrees. Add bananas to bisquick and mix thoroughly with a fork. Knead gently 10 times. Roll into a 16x7 inch rectangle. Spread with 2 tablespoons butter. Sprinkle with 1/4 cup brown sugar. Roll and seal. Cut into 12 slices. In each greased muffin cup place 2 teaspoons brown sugar, 2 teaspoons melted butter and 2 or 3 pecan halves. Place rolls, cut side down in each cup. Bake 10 minutes. Invert immediately on a platter. Remove pan after 1 minute.
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