- Nonstick cooking spray
- 1 large banana, thinly sliced
- 3/4 cup dark brown sugar
- 10 tablespoons honey
- 2-3 tablespoons ground cinnamon
- 1 tube refrigerated biscuit dough
Pre-heat the oven to 400ºF.
Spray 10 cups of a 12-cup muffin pan with nonstick cooking spray.
In each of the 10 cups of the muffin tin, lay down a few slices of banana and cover with about 1 tablespoon brown sugar, 1 tablespoon honey and a dash of cinnamon. Pop open the tube of biscuit dough, separate each portion and place one piece into each muffin cup, pushing them down slightly so that the dough touches the bananas and sugar. Bake the biscuits as directed on the package, until golden brown.
When the biscuits come out of the oven, let them cool for a couple of minutes, then place a large platter or baking sheet on top of the muffin pan. Carefully but quickly, invert the muffin tin and platter or baking sheet together. Remove the muffin tin (fishing out any biscuits or topping that may have stuck to the bottom of the cups) and let the biscuits cool further. Serve warm or at room temperature.