This tasty Banana Foster Monkey Bread is a fun treat! It’s made with sweet, gooey bananas and cinnamon, all wrapped in fluffy biscuit dough for the perfect bite.
I can’t resist pulling apart those warm pieces, especially with that yummy caramel sauce! Perfect for breakfast or dessert—who can say no to a little monkey business? 🍌🐒
Key Ingredients & Substitutions
Biscuit Dough: The refrigerated biscuit dough is crucial for this recipe, giving that fluffy texture. If you’re feeling adventurous, you can make your own dough, but pre-made is a lifesaver! Alternatively, crescent roll dough works too if you want a flakier bite.
Bananas: Ripe bananas are perfect for sweetness and flavor. If you don’t have bananas on hand, you could use apples or pears, but keep in mind that the flavor will change a bit.
Brown Sugar: Light brown sugar provides that caramel-like flavor. If you’re out, you can mix white sugar with a bit of molasses as a quick substitute—just about a tablespoon of molasses for every cup of white sugar.
Dark Rum: The rum adds a lovely depth of flavor, but if you’d prefer not to use it, just opt for vanilla extract. You can also use apple juice for a fruity touch without alcohol.
How Do You Layer the Monkey Bread for Best Results?
Layering the monkey bread is key to getting that perfect mix of dough and bananas. Here’s how to do it right:
- Start by cutting each biscuit into quarters for easy layering.
- In the zip-top bag, make sure each biscuit piece is generously coated with the sugar and cinnamon mix. This adds flavor to every piece.
- In the Bundt pan, layer the biscuit pieces and banana slices like a puzzle: a layer of biscuits, followed by bananas, and repeat. Push the bananas into the biscuit for better integration.
- Make sure to pour the warm brown sugar mixture evenly over everything—this helps it soak in nicely during baking.
By taking your time with the layering, your final product will be perfectly gooey and flavorful! Enjoy!
Bananas Foster Monkey Bread
Ingredients You’ll Need:
- 3 cans (16.3 oz each) refrigerated biscuit dough
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter (1 stick)
- 1 cup packed light brown sugar
- 1/4 cup dark rum (optional, can substitute with vanilla extract)
- 2 medium ripe bananas, sliced
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delightful recipe will take about 15 minutes for preparation and approximately 40 minutes to bake. It’s a total of about 55 minutes from start to finish, plus a little time for cooling before you dive in!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, thoroughly grease a Bundt pan to ensure your monkey bread comes out easily later on.
2. Coat the Biscuit Pieces:
Next, cut each biscuit into quarters and add them to a large zip-top bag. In a separate bowl, combine the granulated sugar and ground cinnamon. Shake this mixture into the bag with the biscuit pieces and toss everything together until the biscuit pieces are evenly coated. Set this aside while you move on to the next step.
3. Make the Brown Sugar Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar, dark rum (or vanilla extract), and a pinch of salt. Cook while stirring constantly for 2-3 minutes until the mixture is smooth and bubbly. Then, remove it from the heat.
4. Layer the Ingredients:
Now, it’s time to layer your monkey bread! Start by adding a layer of the biscuit pieces to the bottom of the prepared Bundt pan. Follow this with a layer of the banana slices, gently pressing them into the dough. Repeat this layering process until you’ve used up all the biscuit pieces and banana slices.
5. Add the Brown Sugar Sauce:
Pour the warm brown sugar sauce evenly over the layered biscuits and bananas in the pan. Make sure it seeps down between the layers for that gooey goodness!
6. Bake the Monkey Bread:
Place the Bundt pan in your preheated oven and bake for 35-40 minutes or until the top is golden brown and the monkey bread is fully cooked.
7. Cool and Invert:
Once baked, pull the pan from the oven and allow it to cool for about 10 minutes. After cooling, carefully invert the monkey bread onto a serving plate. This will let the delicious caramel sauce cascade over the top.
8. Serve and Enjoy:
Serve the banana-studded monkey bread warm. Enjoy pulling apart the gooey pieces with family and friends—it’s the perfect way to indulge in this tasty treat!
This recipe combines the sweetness of bananas foster with the delightful, pull-apart nature of monkey bread, making it a delicious option for breakfast or dessert. Enjoy your baking adventure!
Can I Use Frozen Biscuit Dough for This Recipe?
Yes, you can use frozen biscuit dough! Just make sure to thaw it completely in the refrigerator or at room temperature before cutting it into quarters. This will help ensure even baking and a perfect texture.
Can I Use Other Fruits Instead of Bananas?
Absolutely! While bananas are traditional for this recipe, you can substitute with apples, pears, or even berries. Just keep in mind that cooking times may vary slightly depending on the fruit’s water content and sweetness.
How Should I Store Leftovers?
Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can refrigerate it and reheat slices in the microwave for a quick treat!
Can I Make This Recipe Ahead of Time?
You can prepare the layers ahead of time! Just assemble the biscuit and banana layers in the Bundt pan, cover with plastic wrap, and refrigerate overnight. In the morning, pour the warm brown sugar sauce over it and bake as instructed!
