Bananas Foster Monkey Bread (Printable Version)
# What You'll Need:
→ Sweet Dough Base
01 -
2 cans refrigerated buttermilk biscuit dough (454 g each)
→ Cinnamon Sugar Coating
02 -
135 g granulated sugar
03 -
1 tablespoon ground cinnamon
→ Nut Layer
04 -
30 g chopped pecans or walnuts (optional)
→ Banana Caramel Sauce
05 -
2 ripe bananas, mashed
06 -
150 g packed light brown sugar
07 -
150 g unsalted butter
08 -
1 teaspoon rum flavoring or 22 ml dark rum
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Generously grease a Bundt pan with nonstick spray.
02 -
Stir granulated sugar and ground cinnamon together in a large, food-safe bag or mixing bowl.
03 -
Slice each biscuit round into 6 even pieces. Add biscuit pieces to the cinnamon sugar mixture and gently toss or shake until evenly coated.
04 -
Sprinkle chopped pecans or walnuts into the base of the prepared Bundt pan. Evenly distribute coated biscuit pieces over the nuts.
05 -
Mash ripe bananas thoroughly with a fork. Place mashed bananas, light brown sugar, and butter into a saucepan. Cook over medium heat, stirring constantly, until butter is melted and sugar fully dissolves.
06 -
Remove saucepan from heat. Stir in rum flavoring or dark rum until well blended.
07 -
Carefully pour hot banana caramel sauce over the biscuit dough in the Bundt pan. Bake in preheated oven for 35–45 minutes, or until center is cooked through and top is golden and bubbling.
08 -
Allow bread to cool in the pan for 10 minutes. Invert onto a serving platter to release, then serve warm.
# Helpful Notes:
01 -
For best flavor and texture, use very ripe bananas with plenty of brown spots.