3/4 cup brown sugar (packed), divided
1/2 cup plus 2 tablespoons soft butter or margarine, divided
36 pecan halves
2 cups Bisquick
2/3 cup mashed ripe banana

Heat oven to 450 degrees 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 board. Knead 5 times. Roll into a 15 x 9-inch rectangle; 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 cups. Bake 10 minutes. Immediately invert pan onto serving tray. Let pan remain a minute so butterscotch drizzles down over buns. Serve warm.

12 buns