Upside-Down Banana Monkey Bread
Total TimePrep: 45 min. + rising Bake: 25 min.
- 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
- 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
- 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, 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.
- 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.
Editor's NoteTo 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.
Nutrition Facts2 pieces : 296 calories, 10g fat (5g saturated fat), 29mg cholesterol, 166mg sodium, 47g carbohydrate (24g sugars, 2g fiber), 4g protein.
Jul 26, 2017
delicious but very rich
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!
Feb 17, 2016
Thus was absolutely delicious! It was quite a bit of work but worth it.
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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