Banana Monkey Bread Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
• Combine flour, sugar, baking soda, baking powder, and salt in a bowl. Pour in milk, olive oil, and avocado oil. Add mashed bananas and raisins and stir to combine. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 60 to 65 minutes. Let bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.
• Shake the sugar and cinnamon together in a large plastic bag; add the biscuit dough, bananas, and pecans to the bag and shake to coat evenly. Pour the mixture into the prepared loaf pan.
• Melt the butter in a saucepan over medium heat. Stir the brown sugar into the melted butter until completely dissolved. Add the vanilla and stir well. Pour the mixture over the biscuit dough.
• Bake in the preheated oven until golden brown, 30 to 40 minutes. Allow to cool about 10 minutes before serving.

Steps:

• In a small bowl, dissolve yeast and 1 tablespoon brown sugar in warm milk. In a large bowl, combine bananas, egg, butter, yeast mixture, salt, cinnamon, 1-1/2 cups flour and remaining brown sugar; if desired, add extract. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a small saucepan, combine glaze ingredients; bring just to a boil, stirring constantly. Reserve 1/4 cup for topping. Pour remaining glaze into a greased 13x9-in. baking pan; sprinkle with pecans., Pour melted butter into a shallow bowl. In another shallow bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide and shape into 48 balls., Dip dough balls in butter, roll in sugar mixture and place in prepared pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate. Top with sliced banana; drizzle with reserved glaze. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch cake pan with cooking spray.
• Combine brown sugar, half of the pudding mix, and cinnamon in a large resealable plastic bag. Seal and shake well until thoroughly combined and no lumps remain.
• Pour the remaining half of the pudding mix and 1/2 cup melted butter into a small bowl. Stir until combined.
• Dip each biscuit piece in the butter mixture and shake in the sugar mixture. Arrange half of the pieces into a layer on the bottom the prepared pan. Drop banana over the layer; sprinkle chocolate chips on top. Cover with a layer of of the remaining biscuit pieces.
• Bake in the preheated oven until golden brown and no longer doughy in the center, 18 to 22 minutes. Cool monkey bread in the pan for 10 minutes. Invert onto a serving plate.
• Beat confectioners' sugar, 2 tablespoons butter, and cream in a bowl until smooth. Drizzle over monkey bread.

Steps:

• Cut two bananas into half coins.
• Cut one banana into coins and line the bottom of a greased bundt pan.
• In a bowl mix sugar and cinnamon, set aside.
• Preheat oven to 350˚F (180˚C).
• Cut each biscuit round in half and flatten into rounds.
• Stuff each round with one piece of the halved banana coins and chocolate chips. Close the round together by pinching at the seam and roll into a ball in your hands.
• Place the balls in the cinnamon sugar mix and gently toss to coat. Place half the balls in the pan.
• In a saucepan over medium heat melt the butter and brown sugar until one, stirring occasionally. Set aside to cool.
• Pour half of the glaze on top.
• Sprinkle a handful of chocolate chips over top. Then place rest of the balls on top followed by the rest of the glaze.
• Bake for 40-50 minutes until the crust is a deep dark brown on top. (If the top is browning too much you can cover it with aluminum foil.)
• Remove from oven and allow it to cool or about 15-30 minutes before turning it over onto a plate.
• Enjoy!