Banana Nut Rolls

Before:

Finished product...enjoy!

Banana Nut Rolls

by Brandi

½ C brown sugar packed

½ C melted butter or margarine

½ C chopped pecans

15 x 9 glass cake pan

While oven heats, melt ½ C butter and pour into bottom of pan. Sprinkle pan with ½ C brown sugar, ½ C chopped pecans. You will put the rolls on top of this.

2 cups Bisquick or Jiffy Mix

2/3 C mashed ripe banana, about 2

2 T melted butter or margarine

2T brown sugar, packed

1/2 C chopped pecans

Mix 2 cups Bisquick Mix with mashed ripe bananas until it makes a soft dough. Add more Bisquick if needed to make the dough so you can handle it without it being too gooey. Sprinkle 2 T. Bisquick on a clean surface and rub around to dust an area about a 12 x 18 area. Put dough in center and dust a rolling pin with dry B isquick as well. Roll out dough to approx 9 x 12 piece. Take a T. of melted butter and brush over dough. Sprinkle brown sugar over dough evenly. Sprinkle ½ C of pecans over that. Roll dough into a jelly roll from the short side so you end of with a roll about 12 inches long. Cut 1 inch pieces and place in pan about 3 across. This shouldn’t leave too much room in between them. The recipe will make about 4 rows of 3 across in the baking pan with some room for them to expand.

Bake in oven set at 450 degrees for approx. 15-20 minutes depending on your oven. The tops will start to brown and you will see the butter and brown sugar bubbling. When finished, take out of oven and put a cookie sheet WITH SIDES on it over the pan of rolls and CAREFULLY flip the sheet and pan over so that it comes out inverted. The caramel part will be VERY HOT and will run on to the cookie sheet which is why it needs sides on it.