UPSIDE-DOWN BANANA MONKEY BREAD
Everyone digs in to monkey bread thanks to its pull-apart shape. We add banana slices and pecans to top this already scrumptious showpiece for a brunch or family gathering. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Time 1h10m
Yield 24 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 296 calories, Fat 10g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 166mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.
PEANUT BUTTER-BANANA MONKEY BREAD
Make one nutty, sweet and sticky treat with Peanut Butter-Banana Monkey Bread. Peanuts, brown sugar and pancake syrup are the starring features of this banana monkey bread.
Provided by My Food and Family
Categories Home
Time 40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Place bananas in 9-inch round pan sprayed with cooking spray; sprinkle with 1/4 cup nuts. Microwave brown sugar, butter, peanut butter, syrup and water in small microwaveable bowl on HIGH 1 min. or until butter is melted; stir until mixture is well blended. Drizzle over ingredients in pan.
- Use pulsing action to process granulated sugar and remaining nuts in food processor until nuts are almost ground; pour into shallow dish.
- Dip dough pieces, 1 at a time, in nut mixture, turning to evenly coat all sides of each piece. Arrange in single layer over ingredients in pan; top with any remaining nut mixture.
- Bake 25 min. or until golden brown. Cool 1 min.; invert onto plate. Remove pan. Top bread with any nuts remaining in pan; cool slightly.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 3 g, TransFat 1.5 g, Cholesterol 5 mg, Sodium 410 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 15 g, Protein 5 g
BEST BANANA BREAD
Make and share this Best Banana Bread recipe from Food.com.
Provided by lkadlec
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 8
Steps:
- Remove odd pots and pans from oven.
- Preheat oven to 350º / 180º.
- Cream together butter and sugar.
- Add eggs and crushed bananas.
- Combine well.
- Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
- Mix just until combined. Do not overmix.
- Pour into greased and floured loaf pan.
- Bake at 350º / 180º for 55 minutes.
- Keeps well, refrigerated.
Nutrition Facts : Calories 272.8, Fat 10.5, SaturatedFat 6.2, Cholesterol 61.6, Sodium 338.3, Carbohydrate 42.5, Fiber 1.4, Sugar 24.4, Protein 3.7
MOIST BANANA NUT BREAD
I got this from a recipe club I was in.It is the only banana bread my family will let me make.We prefer it without nuts,but it is great with chopped pecans for the nut lovers.It is very moist.I keep over-ripe bananas in the freezer,so I can make it at a moments notice.It is a great after-school snack,but it never lasts long at our house!
Provided by Divinemom5
Categories Quick Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine dry ingredients in large mixing bowl.
- Place butter, eggs, bananas, sour cream, and lemon juice in blender or work bowl of food processor. Whirl until smooth.
- Pour over dry ingredients; add nuts and stir until just moist.
- Pour into greased loaf pan.
- Bake in 350°F oven for 55-65 minutes or until skewer inserted comes out clean.
Nutrition Facts : Calories 304.3, Fat 10.9, SaturatedFat 6.4, Cholesterol 62.5, Sodium 215.2, Carbohydrate 48.7, Fiber 1.7, Sugar 25.1, Protein 4.4
BANANAS FOSTER MONKEY BREAD
Just one extra ingredient changes the taste of this classic! Serve with dulce de leche ice cream for a decadent dessert.
Provided by Michelle W.
Categories Bread Yeast Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 57 g, Cholesterol 31 mg, Fat 21.3 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 9.4 g, Sodium 618 mg, Sugar 33.6 g
BANANA-MONKEY BREAD
It's an amazing recipe!
Provided by amazingCook
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 59.2 g, Cholesterol 1.2 mg, Fat 21.1 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 304.9 mg, Sugar 29.3 g
MONKEY BREAD
This American, pull-apart sweet treat is sticky, spiced and stuffed with pecans - an indulgent breakfast, brunch or dessert to share
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Brunch, Dessert, Treat
Time 1h50m
Number Of Ingredients 18
Steps:
- Start with the dough. Put the milk and butter into a medium pan and heat gently until the butter melts and the milk is at a simmer. Cool for a few mins, then beat in the eggs with a fork. Mix the dry ingredients in a large bowl with 1½ tsp fine salt, then add the liquid and stir to a sticky dough. Leave for 5 mins, then tip onto a floured worktop and knead for 5-10 mins until smooth and springy. Use a little oil to grease a large bowl, add the dough, turn it in the oil to coat, then cover the bowl with clingfilm. Leave in a warm place for 1 hr or until doubled in size. Knead in a tabletop mixer with a dough hook if you prefer.
- To assemble, grease a 25cm bundt pan with butter. Melt the rest of the butter in a pan. In a medium bowl mix the spices and sugar plus a pinch of salt. Spoon 2 tbsp melted butter, 3 tbsp spiced sugar and 4 tbsp pecans into the bottom of the tin.
- Pull the dough into about 65 small pieces and roll into balls. Taking 4 or 5 at a time, dunk the dough balls into the melted butter, let the excess drain off, then tip them into the spiced sugar. Roll to coat, then put haphazardly into the tin. Repeat until there's a full layer of dough in the tin. Scatter with the rest of the chopped nuts, then carry on filling the tin with the coated dough balls. Tip any leftover sugar and butter over the dough. Can be frozen now for up to 1 month. Defrost in the fridge then let prove.
- Cover the pan with oiled clingfilm then leave to rise in a warm place for 1 hr, or until risen and the dough no longer springs back when you poke it.
- Heat the oven to 180C/160C fan/gas 4. Bake the monkey bread for 35 mins, or until well risen and golden. Let the pan cool for 5 mins, then give it a sharp rap on the counter. Leave in the tin until just warm.
- Whisk all of the ingredients together to make the glaze. It will thicken as the melted butter cools. Turn the monkey bread onto a serving plate, then drizzle with the glaze. Let it set, if you can bear the wait.
Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE CHIP BANANA MONKEY BREAD RECIPE BY TASTY
Here's what you need: bananas, dark chocolate chip, biscuit dough, sugar, cinnamon, butter, brown sugar, banana, dark chocolate chip
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 659 calories, Carbohydrate 104 grams, Fat 25 grams, Fiber 5 grams, Protein 10 grams, Sugar 46 grams
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- Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Arrange 1 1/2 bananas, sliced, in bottom of pan.
- Separate 2 cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits into 16 biscuits. Cut each biscuit into quarters.
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- In medium microwavable bowl or dish, microwave 1 cup butter on high until melted. Add 1/2 cup of the leftover sugar/cinnamon mixture and 1/2 cup packed light brown sugar; beat with whisk until combined. Pour mixture evenly over biscuit pieces.
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