Banana Monkey Bread Recipe
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Banana Monkey Bread Recipe
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Banana Monkey Bread is gooey and delicious. This pull-apart wonder features caramelized bananas & fluffy bread for a fuss-free, crowd-pleasing dessert.
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Ingredients
- 2 bananas Sliced
- 1 teaspoon vanilla
- 1 cup brown sugar
- 1 cup white sugar
- 2 Tablespoons cinnamon
- 3 cans biscuit dough 8 count each, for 24 total biscuits
- 1/2 cup butter
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Instructions
- Preheat the oven to 375 degrees F.
- Grease a bundt pan and arrange the sliced bananas in an even layer along the bottom. Set aside.
- Combine the brown sugar, white sugar, and cinnamon in a large bowl. Set aside.
- Cut each biscuit into 4 pieces, then dredge each piece in the sugar-cinnamon mixture. Place each sugar-coated biscuit piece in the prepared bundt pan in even layers. Keep going until all the pieces are coated. Save the remaining sugar mixture for later.
- Put the butter in a medium-sized saucepan over medium heat.
- Once the butter melts, add vanilla and the remaining sugar mixture. Stir until sugar is no longer grainy, about 3-4 minutes.
- Pour the melted butter-sugar mixture over the biscuits.
- Place the monkey bread in the oven and bake for 35-45 minutes until the top is golden brown and fully cooked.
- Remove from the oven and allow to cool for 5 minutes before flipping it onto a plate.
Notes
- You want the bananas to be ripe but not mushy. Make banana bread instead of monkey bread if they are covered in brown spots.
- Layer the bananas and biscuit pieces evenly.
- Let the bread cool for about 5 minutes before overturning it onto a plate. Cooling helps the caramel sauce set slightly and makes removing the bread from the pan easier.
- If you don’t have a bundt pan, use a regular 9x13-inch baking dish or loaf pan. Just adjust the layering and keep an eye on the baking time. It might take a bit longer or shorter, so check for that golden brown top.
- You want the bananas to be ripe but not mushy. Make banana bread instead of monkey bread if they are covered in brown spots.
- Layer the bananas and biscuit pieces evenly.
- Let the bread cool for about 5 minutes before overturning it onto a plate. Cooling helps the caramel sauce set slightly and makes removing the bread from the pan easier.
- If you don’t have a bundt pan, use a regular 9x13-inch baking dish or loaf pan. Just adjust the layering and keep an eye on the baking time. It might take a bit longer or shorter, so check for that golden brown top.
Nutrition Information
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Calories
774kcal
(39%)
Carbohydrates
115g
(38%)
Protein
9g
(18%)
Fat
32g
(49%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
9g
Monounsaturated Fat
12g
Trans Fat
0.4g
Cholesterol
26mg
(9%)
Sodium
1385mg
(58%)
Potassium
435mg
(12%)
Fiber
3g
(12%)
Sugar
49g
(98%)
Vitamin A
306IU
(6%)
Vitamin C
2mg
(2%)
Calcium
106mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 774 kcal
% Daily Value*
| Calories | 774kcal | 39% |
| Carbohydrates | 115g | 38% |
| Protein | 9g | 18% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 1385mg | 58% |
| Potassium | 435mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
| Vitamin A | 306IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 106mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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