Happy Friday, my foodie friends. I’m so excited to fill you in on this yummy recipe for Banana Bread Monkey Bread. This is another recipe I made for Pillsbury awhile ago and forgot to share it, so here is it’s grand debut on the blog!
This bread is awesome. Like, really awesome. Warm pull-apart bread oozing with caramel, cinnamon and a hint of banana bread flavor. It will have you swooning with it’s gooey deliciousness! 😀 Even if you’re not a banana lover I think you’ll still love this bread. The little pieces of banana are covered in the caramel all warm and heavenly- they practically melt in your mouth.
This would be so great to serve to guests at a holiday breakfast or brunch. Or for your family for a special weekend breakfast treat! It is sure to impress and I bet will go fast!
Banana Bread Monkey Bread
Ingredients
Instructions
- Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Place half of the sliced bananas, in bottom of pan. Spread out evenly.
- Remove biscuit from cans and separate into 16 biscuits. Cut each biscuit into quarters.
- In large bowl, stir the 1 cup of granulated sugar and ground cinnamon together. Roll biscuit pieces in sugar mixture; arrange evenly over bananas in pan. Top evenly with the remaining banana slices.
- Melt butter in a medium microwave-safe bowl. Add 1/2 cup of the leftover sugar/cinnamon mixture and 1/2 cup light brown sugar; beat with whisk until combined. Pour mixture evenly over biscuit pieces.
- Bake 35 to 45 minutes or until golden brown and thoroughly cooked in the center. Let stand at least 5 minutes before serving.
- Carefully (pan will be hot) place a large platter upside down over pan; turn platter and pan over. Remove the pan. Divide into 6 servings. Serve and enjoy!
Oh dear! that looks so yummy. Love banana bread. Certainly will try this xx
I cannot thank you enough for the blog . Really thank you! Really Cool.
I love your recipes, but haven’t received any since May.