Pin it
Turn ordinary monkey bread into a banana enthusiast's fantasy with this tear-apart creation. Each chunk comes covered in a sugary, sticky coating and packed with fresh bananas, making the ultimate combo of pull-apart and banana bread styles. After trying tons of different monkey bread variations, this banana version has become what my family begs for every weekend.
Just last weekend, I brought this out during our family get-together, and seeing everyone grab warm, sticky pieces reminded me of the monkey bread from my youth, but way better.
Key Components
- Overripe Bananas: Need six altogether: three for mixing into dough and three for adding layers
- Bread Flour: Extra protein gives you that nice chewy bite
- Quick-Rise Yeast: Sometimes called instant, makes sure your dough puffs up right
- Whole Milk: Warmed to 110°F for a soft, rich dough base
- Regular Bananas: Pick ones with spots but not too mushy for layering
- Real Vanilla Extract: Boosts banana flavor notes
Step-By-Step Baking Guide
- Making Your Dough:
- Begin with milk heated to exactly 110°F to wake up your quick-rise yeast. Squish three ripe bananas until they're completely smooth, then mix them with your milk and yeast blend. Getting the temperature right matters a lot - too warm will wreck the yeast, too cool and nothing happens.
- Building Layers:
- Cut the other three bananas into tiny chunks. These will create little spots of strong banana taste all through your bread. Form small dough balls, dunk each one in melted butter and cinnamon sugar before arranging with banana bits in your bundt pan.
- Sweet Glaze Creation:
- Whip up a luxurious coating by mixing butter, brown sugar, and a pinch of cinnamon. This stuff melts while baking, creating that famous gooey sweetness that makes monkey bread so addictive. Drizzle it over your layered dough and bananas.
- Putting It Together:
- Stack your coated dough balls with chopped banana pieces, making several flavor-packed tiers. The trick is spreading everything out evenly so each piece you pull off has just the right mix of bread and fruit.
Pin it
I've loved monkey bread since I was little, but this banana twist happened when I had too many spotty bananas and didn't feel like making plain old banana bread again.
Dough Rising Basics
Your dough needs to rise twice - first the whole ball, then after shaping the small pieces. Put it somewhere warm (about 80°F) under a clean dish towel. It should double each time you let it rise. Taking your time here means super soft bread in the end.
Pin it
Managing Heat
Getting this bread right means watching temperatures throughout. From warm milk that kicks off the yeast to the oven heat at the end, you need to pay attention to temperature at every stage for the tastiest results.
Making It Fit Your Schedule
Though this bread needs time to rise, you won't be working the whole time. 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 treat.
Pin it
Wrapping Up
This Banana Monkey Bread brings together two favorite treats perfectly. Every chunk you tear off gives you that classic monkey bread joy plus amazing banana flavor. Whether you make it for breakfast or dessert, this bread creates fun moments as folks gather to grab their favorite pieces. It's grown beyond just another recipe in my collection - it's now how I bring people together around something truly special.
Frequently Asked Questions
- → Can I prep this in advance?
- Sure, let the dough chill in the fridge overnight to save time the next day.
- → Why does it need to rise twice?
- Double rising helps the bread become soft and full of flavor.
- → Can plain flour work instead of bread flour?
- It can, but the texture won't be as chewy since bread flour has more protein.
- → Should the bananas be super ripe?
- Yes! Spotty brown bananas bring out the best sweetness.
- → How can I store leftovers?
- Wrap it tightly and leave on the counter for two days, though it's tastiest fresh.