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Turn regular monkey bread into a banana enthusiast's fantasy with this tear-apart creation. Each chunk comes wrapped in a sweet, sticky coating and packed with fresh bananas, making the ultimate mix of pull-apart and banana bread styles. After trying loads of monkey bread versions, this banana one has become what my family begs for every weekend.
Just last weekend, I put this out during our family get-together, and seeing everyone grab warm, sticky pieces reminded me of the monkey bread from when I was little, but with a grown-up touch.
Key Components
- Overripe Bananas: Six altogether: three go into your dough and three for stuffing between layers
- Bread Flour: Extra protein makes for that perfect chewy bite
- Instant Yeast: Sometimes called fast-rising, helps dough puff up right
- Whole Milk: Makes soft, rich dough when heated to 110°F
- Fresh Bananas: Pick ripe but still firm ones for layering
- Pure Vanilla Extract: Boosts the banana goodness
Step-by-Step Cooking Guide
- Making Your Dough:
- Begin with milk warmed to 110°F to wake up your instant yeast. Squish three ripe bananas until they're smooth, then mix them with your milk and yeast blend. Getting the temperature right matters a lot - too warm kills the yeast, too cool and it won't wake up.
- Building Layers:
- Chop the other three bananas into tiny chunks. These will add pockets of strong banana flavor throughout. Shape dough into little balls, dunk each one in butter and cinnamon sugar before adding with chopped bananas in your bundt pan.
- Sweet Sauce Creation:
- Whip up a tasty caramel coating by mixing butter, brown sugar, and a bit of cinnamon. This melts while baking, creating that trademark sticky-sweet glaze that makes monkey bread so hard to resist. Pour it over your dough balls and banana layers.
- Putting It All Together:
- Stack the coated dough balls with banana chunks, making several taste layers. The trick is spreading both dough and bananas evenly so every piece you pull has just the right mix of bread and fruit.
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I've loved monkey bread since I was a kid, but this banana version happened when I had too many ripe bananas and didn't want to make plain old banana bread again.
Dough Rising Tips
The dough needs to rise twice - first as one big lump, then again after you make the balls. Put it somewhere warm (about 80°F) under a clean kitchen towel. It should get twice as big each time. Being patient here gives you super soft bread.
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Watching Your Heat
Getting this bread right depends on correct temperatures all through making it. From the warm milk that starts the yeast working to how hot your oven is at the end, you need to pay attention to heat at every step for the best results.
Plan Ahead For Weekends
Though this bread takes time to rise, you don't need to stand around watching it. I often mix the dough Saturday night, let it slowly rise in the fridge, then finish and bake it Sunday morning for a fancy breakfast.
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Wrapping Up
This Banana Monkey Bread brings together two favorite treats perfectly. Every piece you pull off gives you that classic monkey bread joy but with amazing banana flavor added in. Whether you serve it for breakfast or dessert, this bread creates fun moments as folks gather round to grab their favorite chunks. It's become more than just food for us - it's how we make happy memories around something truly tasty.
Frequently Asked Questions
- → Can I prep this the day before?
- You can mix the dough at night and let it slowly rise in your fridge until morning.
- → What's the point of two rising periods?
- Double rising makes the bread fluffier and boosts its flavor.
- → Will all-purpose flour work instead?
- Yes, you can swap it in, but bread flour makes a chewier texture thanks to more protein.
- → How brown should my bananas be?
- Go for super ripe ones with dark spots for maximum sweetness.
- → What's the best way to keep leftovers?
- Wrap them tightly and they'll stay good at room temp for 2 days, but they're best eaten right away.