This recipe has been in the works for about two weeks now. It actually started out as a colossal fail! It all began when I came across a recipe for old-fashioned caramel dumplings in a small-town cookbook. They sounded awesome, and I decided to get creative and add banana to the dumplings to make them even more exciting. Of course, things did not go as planned and after a few failed attempts at the recipe, I decided that while it was not meant to be, the banana dumplings were pretty darn good and would make excellent monkey bread. But the fun was not over yet!
My first attempt was edible, but there were a couple of issues. First and foremost, not near enough of the sticky, gooey, sugary goodness that makes people go ape for monkey bread. Second, the bread was a little dense for my taste.
My second attempt, although much gooier, was not an overall improvement due to the simple fact that I could not get it to cook all the way through. Bummer!
However, I was not to be deterred! I decided to take a few days off, since, frankly, bananas were beginning to make me queasy, and return to the battlefield armed with a brand new biscuit recipe. You see, all of the banana nut monkey bread recipes I found on the internet were, in fact, just regular monkey bread with chunks of banana thrown in the pan before baking. I wanted banana to actually be incorporated in the bread itself. After searching high and low, I finally came across this recipe from Dine and Dish for scrumptious banana buttermilk biscuits. I made them last night and immediately knew they were what I had been searching for. And when I tested the monkey bread recipe and almost had a heart attack from sheer happiness, I knew I had a blog-worthy version to share with you!
Not convinced? Let’s make some together. First, you will need to hop on over to Dine and Dish for her biscuit recipe. I made my bread in three, 5″ ramekins this time, so I only made one batch. If you are planning on using a bundt or other large pan, you will need to double the recipe. But don’t worry, I’ve done it for you at the end of this post! Go ahead, make your dough. I’ll wait right here ’til you’re done!
Ok, now you will need to mix up a cinnamon-sugar coating for your dough balls. I used a ratio of 1/2 cup sugar to 1/2 tsp cinnamon. Remember, you may need to make more if using a larger pan.
Now, for your dough balls. Your biscuit dough will be pretty sticky after you mix it up. Normally, you would add flour as you roll it out so you can handle it- don’t do that this time! You want the dough to remain sticky so it will pick up the coating. Instead, pinch or scoop up small balls (mine were about the size of a heaping tablespoon) and roll them in the coating.
Next you will need to prepare your pan(s). For my version, I melted one stick of butter and added 1/4 cup (plus a little extra) brown sugar. I spooned enough of the butter mixture into each ramekin to cover the bottom, and then added a handful of chopped pecans and cinnamon chips. None of these measurements are set in stone, so please feel free to adjust to your tastes.
Layer your dough balls, nuts, cinnamon chips, and butter mixture in your pan(s). Here is what mine looked like before it went into the oven.
And here is is in all its bubbly glory right before I took it out. I covered each ramekin with foil and baked these for 25 minutes at 350°. Then I uncovered them and cooked them for about 12 more minutes, until they had a nice crunchy top and I was sure they were cooked all the way through. Keep an eye on them, your cooking time may vary a little depending on your pan and oven size.
Laaaaaaah! (Angels singing)
I do not know how to convey to you just how wonderful this recipe smells, or how glorious it tastes. It has just the right amount of buttery, sugary goodness to satisfy a sweet tooth and the banana biscuits are tender and flavorful without being overpowering. It’s like banana bread got all dolled up for the prom.
And then got eaten by a ravenous t-rex.
Hope these were worth the wait! Maybe next week Monday’s Mouthful will be on Monday. You can blame my sick family for that one
Until next time,
Banana Nut Monkey Bread with Cinnamon Chips
This recipe makes one bundt or large baking dish, or six, 5″ ramekins.
Biscuit Dough (adapted from Dine and Dish)
- 4 1/2 cups flour
- 2 Tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1/2 cup butter
- 1 1/2 cup buttermilk
- 1 cup banana mashed (about 2 bananas)
- 2 teaspoon vanilla
- 1 cup white sugar
- 1 tsp cinnamon
- 2 sticks butter
- 1/2 cup brown sugar
- 1/2 cup cinnamon chips*
- 1/2 cup nuts*
*adjust to your taste
Preheat oven to 350°. To make the biscuit dough, combine your dry ingredients in a large bowl and then cut in your butter until crumbly. Slowly add your wet ingredients and stir until moistened.
In a small bowl, combine white sugar and cinnamon. Pinch or scoop small balls of dough (roughly heaping tablespoonfulls) and roll them in the sugar mixture. Set aside.
Heat butter and brown sugar in a saucepan until melted. Layer the butter mixture, nuts, cinnamon chips, and dough balls in your pan(s). Cover pan(s) with foil and bake at 350° for 25 minutes, then remove foil and bake another 10-15 minutes or until top is golden and crunchy.
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