Best Upside Down Banana Monkey Bread Recipes

UPSIDE-DOWN BANANA MONKEY BREAD

Upside-Down Banana Monkey Bread image

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

Ingredients

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, room temperature
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
COATING:
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

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.

UPSIDE-DOWN BANANA MONKEY BREAD RECIPE

Upside-Down Banana Monkey Bread Recipe image

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

Provided by @MakeItYours

Number Of Ingredients 19

Ingredients

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

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, 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.
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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