This is a borrowed recipe I sorta tweaked so that we liked it better.  Enjoy!

Ingredients

3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup light brown sugar, packed
8 tablespoons butter (1 stick)
2 tubes refrigerated biscuits - the flaky kind so they can be separated (12 ounces) You can use crescent rolls instead, but we like the biscuits better.
3 tablespoons sweetened condensed milk
2 bananas, sliced 1/4-inch to make thick 48 slices
4 ounces white chocolate chips (about 2/3 cup)
1 1/2 cups pecans, chopped

 Cooking directions

 Preheat oven to 350°F. Spray a Bundt pan with non-stick cooking spray. Mix the granulated sugar and cinnamon. In a small saucepan, melt the brown sugar with the butter over low heat.

Break open the biscuit packages and separate each biscuit into two round layers. Brush each biscuit with sweetened condensed milk and top with 2 banana slices and a few white chocolate chips (not too many or they'll overwhelm the banana); fold the edges of the biscuit together and seal. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.

Place half of the pecans in the pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake for 1 hour, until puffed, golden brown, and firm to the touch. Transfer the pan to a rack and allow to cool for 5 minutes. Place a platter on top of the pan and invert. Serve warm.