Pin it
Turn ordinary monkey bread into a banana enthusiast's fantasy with this irresistible pull-apart creation. Each chunk comes covered in a sticky, sweet glaze and packed with real bananas, making a perfect blend of pull-apart fun and banana goodness. After trying many different monkey bread versions, this banana-infused twist has quickly become the weekend treat my family begs for most.
Just last weekend, I brought this out during our family gathering, and seeing everyone tear off warm, sticky pieces reminded me of the monkey bread from my younger days, but with a grown-up twist.
Key Ingredients
- Ripe Bananas: Six in total: three mixed into the dough and three layered throughout
- Bread Flour: The extra protein gives you that wonderful chewy bite
- Instant Yeast: Sometimes called fast-rise, helps dough puff up properly
- Whole Milk: Makes soft, rich dough when heated to 110°F
- Fresh Bananas: Pick ones that are ripe but still hold their shape for layering
- Pure Vanilla Extract: Boosts the banana flavor profile
Step-by-Step Cooking Guide
- Getting The Dough Ready:
- Begin by warming milk to exactly 110°F to wake up the instant yeast. Smash three ripe bananas until they're smooth, then mix them with your milk and yeast mix. Getting the temperature right really matters - too warm kills the yeast, too cool and it won't wake up.
- Building Your Layers:
- Cut the other three bananas into tiny chunks. These create spots of intense banana taste throughout your bread. Shape dough into small balls, dunk each in butter and cinnamon sugar before arranging with banana chunks in your bundt pan.
- Making The Sweet Coating:
- Whip up a tasty coating by mixing butter, brown sugar, and a bit of cinnamon. This will turn into that amazing sticky coating that makes monkey bread so addictive as it bakes. Pour it over your layers of dough balls and bananas.
- Putting It All Together:
- Stack your coated dough balls with banana chunks to create many flavor layers. Make sure you spread both dough and banana pieces evenly so every pulled chunk has just the right mix of bread and fruit.
Pin it
I've loved monkey bread since I was little, but this banana version came about when I had too many overripe bananas and wanted something more fun than regular banana bread.
All About Rising
Your dough needs to rise twice - first as one big ball, then again after you've made the little balls. Put it somewhere warm (about 80°F) and cover with a clean dish towel. It should get twice as big each time. Taking your time here means you'll get super soft bread.
Pin it
Watching Your Heat
Getting this bread just right depends on proper heat at every stage. From the warm milk that starts the yeast working to the oven temperature for baking, you'll need to pay attention to heat levels for the tastiest results.
Making It Fit Your Schedule
This bread needs time to rise, but most of that time you're not doing anything. I often mix the dough Saturday night, let it slowly rise in the fridge overnight, 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 in one amazing package. Every piece you pull off gives you that classic monkey bread joy with rich banana flavor packed in. Whether you serve it for breakfast or after dinner, this bread creates fun moments as folks gather to grab their favorite chunks. It's grown beyond just another thing to cook - it's become a way to bring everyone together around something incredibly tasty.
Frequently Asked Questions
- → Can I prep this the night before?
- Sure can! Make the dough and let it chill overnight in the fridge for the first rise.
- → Why is two rises important?
- It helps the bread get fluffier and develop better flavor.
- → Can I use all-purpose flour instead?
- Definitely, but bread flour will give you a chewier texture.
- → What’s the best banana ripeness to use?
- Go for super ripe bananas that have brown spots—they’re the sweetest!
- → How do I keep leftovers fresh?
- Pop them into an airtight container and keep at room temperature. They'll stay good for 2 days but are tastiest fresh.