1/2 c. brown sugar, packed
1/2 c. soft butter
36 pecan halves
2 c. Bisquick baking mix
2/3 c. mashed ripe bananas
2 tbsp. soft butter
1/4 c. brown sugar, packed

Heat oven to 450 degrees. Place 2 tablespoons 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 bananas to a soft dough. Gently smooth into a ball on floured cloth-covered board. Knead 5 times. Roll into rectangle, 15 x 9 inches; spread with 2 tablespoons butter and sprinkle with 1/4 cup brown sugar. Roll up, beginning at long side. Pinch edge of dough and 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.