1/2 c. brown sugar, packed
1/2 c. (1 stick) butter, softened
36 pecan halves
2 c. Bisquick baking mix
2/3 c. ripe banana, mashed
2 tbsp. butter, softened
1/4 c. brown sugar, packed

Preheat oven to 375°F.

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 a rectangle, 15x9-inches. Spread with 2 tablespoons butter and sprinkle with 1/4 cup brown sugar. Roll up, beginning at long side. Pinch edge of dough into roll to seal.

Cut roll into 12 (1 1/4-inch) slices. Place slices cut side down in muffin tins.

Bake in a 375°F oven for 10 minutes. Immediately invert pan onto serving tray or baking sheet; let pan remain a minute so butterscotch drizzles down over the buns. Serve warm.

Makes 12 buns.