Upside-Down Banana Monkey Bread Recipe
Upside-Down Banana Monkey Bread Recipe photo by Taste of Home
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Upside-Down Banana Monkey Bread Recipe

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Everyone digs in to monkey bread thanks to its pull-apart shape. We add bananas and pecans in this scrumptious showpiece for a brunch or family gathering. —Donna Marie Ryan, Topsfield, Massachusetts
TOTAL TIME: Prep: 45 min. + rising Bake: 25 min.
MAKES:24 servings
TOTAL TIME: Prep: 45 min. + rising Bake: 25 min.
MAKES: 24 servings


  • 2 teaspoons active dry yeast
  • 1 tablespoon plus 1/2 cup packed brown sugar, divided
  • 1 cup warm 2% milk (110° to 115°)
  • 1 cup mashed ripe bananas (about 2 large)
  • 1 large egg
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 5-1/4 to 5-3/4 cups all-purpose flour
  • 2 teaspoons banana extract, optional
  • GLAZE:
  • 2/3 cup packed brown sugar
  • 1/2 cup half-and-half cream
  • 6 tablespoons butter, cubed
  • 3/4 cup chopped pecans, toasted
  • 6 tablespoons butter, melted
  • 1-1/4 cups sugar
  • 2-1/2 teaspoons ground cinnamon
  • 1 large banana, sliced

Nutritional Facts

2 pieces : 296 calories, 10g fat (5g saturated fat), 29mg cholesterol, 166mg sodium, 47g carbohydrate (24g sugars, 2g fiber), 4g protein.


  1. 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).
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  3. 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.
  4. 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.
  5. Dip 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°.
  6. 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. Yield: 24 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Upside-Down Banana Monkey Bread in Taste of Home February/March 2016, p44

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Grammy Debbie User ID: 30612 246422
Reviewed Apr. 1, 2016

"Wonderful recipe. It does take a while to make, but what I did was follow the recipe through the making the dough into balls, rolling in cinnamon/sugar and placing them over the caramel sauce in the pan. I then covered it tightly with plastic wrap and aluminum foil and I froze it. Then, the night before I wanted to serve it, I boiled a cup of water in my microwave, and while that was boiling I removed the covering from the dish and recovered it with a clean kitchen towel. I then removed the cup of boiling water from the microwave and placed the towel-covered dish in the warm/moist microwave to raise overnight. By morning, it was perfectly raised and I bake it according to recipe instructions. I did put all the caramel sauce in the bottom the dish when I made it, rather than reserving some as the recipe said since I knew I was going to be freezing it. When I turned the baked dish out onto the serving platter, there was plenty of sauce and I just thinly sliced a whole banana over the top. My breakfast guests loved it and I will definitely be making this again!"

aug2295 User ID: 4631582 244015
Reviewed Feb. 17, 2016

"Thus was absolutely delicious! It was quite a bit of work but worth it."

surbans21 User ID: 6402918 242909
Reviewed Jan. 31, 2016

"I would not make this recipe again even if I was up at the crack of dawn. I snuck out of bed early this morning to surprise my husband and this recipe sounded delicious but it took way to long for a breakfast dish. I followed all of the instructions and the rise time did nothing for the bread.... both before and after the dough was shaped. When I put it in the oven I was worried I had wasted all my time on a dish that wouldn't turn out. I wouldn't have given it any stars but it did come out edible and the flavor wasn't bad. For all that effort, I would rather make a casserole or dish that is a lot more convenient and won't make my husband crabby due to being hungry for the last three hours."

HomeChefColleen User ID: 7305751 241662
Reviewed Jan. 13, 2016

"This was great! Loved the glaze and the banana isn't too heavy of a taste. Nice and cinnamony! My family really enjoyed it!"

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