Banana Pecan Sticky Rolls

Banana Pecan Roll recipe - on white plate with bananas alongside

5 from 2 votes

This simple recipe has only 5 ingredients and yields delicious and comforting banana nut rolls. Perfect for breakfast, brunch, a scrumptious snack, or even dessert! You will want to make these Banana Pecan Rolls again and again.

Prep Time10

Cook Time10

Total Time20

Course: Rolls-Biscuits-Muffins

Cuisine: American

Keyword: banana cinnamon rolls, banana nut rolls, banana pecan rolls, banana rolls, banana sticky rolls, easy, no rise, quick

Servings: rolls

Calories: 158kcal

Author: Michaela Kenkel

Equipment

Ingredients

6 Tablespoons butter melted
1 cup brown sugar divided
½ cup chopped pecans divided
2 cups Bisquick
2 ripe bananas mashed

Instructions

Preheat oven to 450 degrees F.
Place 1 ½ teaspoons melted butter in the bottom of each muffin tin section.
Add 2 teaspoons of brown sugar.
Sprinkle ½ teaspoon of chopped pecans over the sugar. Stir to mix the butter, sugar, and pecans together. Set aside.
In a bowl, mix the mashed bananas and the Bisquick together.
Knead the dough and roll it out on a lightly floured surface into a rectangle.
Sprinkle it with the remaining brown sugar and pecans.
Roll dough up “jelly roll style” starting at the long end. You will have a long roll.
Cut into 12 even slices using a serrated knife.
Place into muffin tins.
Bake for 10 minutes.
Turn them upside down onto a cutting board and let them rest for a couple of minutes. This will let the sticky sugar run down the rolls.
Serve warm.

Notes

If you have any leftover rolls, you can cover them tightly with plastic wrap, or foil or place them in an airtight container for 1-2 days at room temperature. After a couple of days, you can store them in an airtight container in the fridge for 5 to 7 days.

Nutrition