Banana Monkey Bread (Print Version)
# Ingredients:
→ For the Bread
01 -
½ tablespoon instant yeast
02 -
2 tablespoons melted unsalted butter
03 -
1 teaspoon kosher salt
04 -
2¼ cups (286g) bread flour
05 -
3 ripe bananas
06 -
⅓ cup (82g) warm whole milk (110°F)
→ For the Banana Mixture
07 -
1 cup (227g) unsalted butter, already melted
08 -
2 cups (400g) packed light brown sugar
09 -
3 ripe bananas, chopped finely
10 -
4 teaspoons ground cinnamon
# Instructions:
01 -
In a medium bowl, smash the bananas. Pour in the milk (make sure it's warm), butter, and yeast. Combine the flour and salt until you see a sticky dough appear.
02 -
Coat a bowl lightly with grease. Put the dough inside, and wait for it to double in size, about an hour.
03 -
Sprinkle a bit of flour on your worktop. Split the dough into 20 pieces, close to 40g each. Roll those up into little balls.
04 -
In a small bowl, mix the cinnamon, melted butter, and brown sugar together. Stir evenly, then use it to coat the bread rounds.
05 -
Get a 10-inch bundt pan greased up. Put in a layer of banana chunks and sugar-coated dough balls. Repeat this in thirds. Finish by drizzling whatever butter and sugar mixture is left over.
06 -
Cover the pan with plastic wrap and lightly grease it too. Leave the dough to double in size once more, about 45 to 60 minutes.
07 -
Put it into an oven preheated to 350°F. Leave it in there for 35-40 minutes, aiming for an internal temperature of 190°F. Flip it onto your serving plate after letting it cool for about 10 minutes.
# Notes:
01 -
Needs two rising phases
02 -
Enjoy it warm or let it cool
03 -
Tastes best the day it's baked