Instructions: Topping

2 tablespoons butter or margarine
1/3 cup firmly packed brown sugar
1/3 cup chopped nuts
2 tablespoons light corn syrup

Preheat oven to 375 degrees. Combine first four ingredients and blend well. Separate one can crescent dough into two large rectangles. Place in ungreased 13 x 9 x inch pan. Press over bottom, sealing perforations. Spread banana mixture over dough. Separate remaining can crescent dough into two large rectangles. Place over banana filling. Do not seal perforations or edges. Bake 20 minutes until light golden brown. Meanwhile, in small saucepan, melt butter. Stir in remaining ingredients. Remove coffe cake from oven. Spread with topping. Return to oven 5-10 minutes until deep golden brown. Cool. Cut into squares.

Makes 12-15 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.