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A heavenly Banana Monkey Bread that combines soft, pillowy dough with caramelized bananas and warm spices. Each pull-apart piece reveals perfectly tender bread coated in sweet banana-caramel glaze, creating an irresistible treat that's perfect for sharing.
The idea for this recipe came from combining two favorites - classic monkey bread and bananas foster. The first time I added ripe bananas to the caramel mixture, the enhanced flavor made it impossible to go back to regular monkey bread.
Essential Ingredients
- Very Ripe Bananas: For best flavor
- Bread Flour: Unbleached preferred
- Active Dry Yeast: Fresh jar
- Whole Milk: Warmed to 110°F
- Unsalted Butter: Room temperature
- Light Brown Sugar: For caramel
- Ground Cinnamon: Fresh and fragrant
- Pure Vanilla Extract: For depth
- Kosher Salt: Enhances flavors
STEP-BY-STEP PREPARATION
- 1. Dough Foundation:
- Warm milk to 110°F, add yeast and pinch of sugar. Let bloom for 5-10 minutes until foamy. Meanwhile, mix flour and salt. Using a stand mixer with dough hook, combine milk mixture with remaining ingredients until soft, slightly sticky dough forms.
- 2. First Rise:
- Transfer dough to oiled bowl, cover with plastic wrap. Let rise in a warm spot until doubled, about 1 hour. Meanwhile, prepare banana-caramel mixture and grease a 10-inch bundt pan.
- 3. Banana Mixture:
- Melt butter with brown sugar and cinnamon. Add sliced bananas, cooking until slightly caramelized. Set aside to cool slightly while shaping dough.
- 4. Shaping Process:
- Divide dough into 20 equal pieces (about 40g each). Roll each into a smooth ball. Layer in prepared pan, alternating with banana mixture and ensuring even distribution.
- 5. Final Rise and Baking:
- Cover pan loosely with plastic wrap. Let rise until puffy, about 30 minutes. Bake at 350°F for 35-40 minutes until golden brown and internal temperature reaches 190°F.
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The magic of monkey bread lies in the layers. My grandmother always said, "Each piece should be a surprise of its own."
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Storage and Make-Ahead Success
Best served warm, but can be stored at room temperature, covered, for up to 2 days. Reheat individual portions in the microwave for 15-20 seconds or whole bread in a 300°F oven for 10 minutes. The dough can be made ahead and refrigerated after the first rise - let come to room temperature before shaping.
Temperature and Serving Variations
Serve warm when the caramel is still slightly gooey. For breakfast or brunch, pair with fresh coffee or milk. Create a special dessert by serving with vanilla ice cream or whipped cream. During fall months, add extra cinnamon and nutmeg to the banana mixture for warming spice notes.
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Creative Adaptations
Transform this basic recipe by adding chopped nuts between layers, or try different fruit combinations like apples or pears. Create a chocolate version by adding cocoa to the dough and chocolate chips between layers. For special occasions, drizzle with cream cheese glaze after cooling. The possibilities are endless with this versatile treat.
Frequently Asked Questions
- → Can I prepare this the night before?
- Yes, refrigerate after assembly and let rise at room temperature before baking.
- → How ripe should the bananas be?
- Use very ripe bananas with brown spots for best flavor.
- → Why use bread flour instead of all-purpose?
- Bread flour creates a chewier texture due to higher protein content.
- → Can I freeze monkey bread?
- Yes, wrap well and freeze up to 2 months. Thaw overnight in refrigerator.
- → Why check internal temperature?
- It ensures the bread is fully baked inside despite the gooey coating.