Cottages at Prescott Country Inn

Prescott, Arizona

Specialty Recipe

Banana Sticky Buns

Ingredients

1/2 cup brown sugar (packed)

1/2 cup soft butter or margarine

36 pecan halves

2 cups Bisquick baking mix

2/3 cup mashed ripe banana

2 Tablespoons soft butter or margarine

1/4 cup brown sugar

Heat oven to 450 degrees. Place 2 teaspoons brown sugar, 2 teaspoons butter and 3 pecan halves in each of 12 medium muffin cups. Place in oven to melt sugar and butter.

Stir baking mix and banana to a soft dough. Gently smooth into a ball on floured cloth-covered board. Knead 5 times. Roll into rectangle, 15 x 19 inches, spread with 2 tablespoons butter and sprinkle with 1/2 cup brown sugar. Roll up beginning at long side. Pinch edge of dough into roll to seal.

Cut roll into twelve 1-1/4 inch slices. Place slices cut side down in muffin cups. Bake 10 minutes. Immediately invert pan onto serving tray or baking sheet; let pan remain a minute so butterscotch drizzles down over buns. Serve warm.

Makes: 12 buns

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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