Bananas Foster Monkey Bread
You’ll flip for this deliciously sticky and sweet Bananas Foster Monkey Bread! This easy-to-make treat combines cinnamon, brown sugar, and ripe bananas, drizzled with a rich rum sauce for a decadent twist on classic monkey bread.
We all know that when we bring bananas home from the store there is always a 50/50 chance that they are eaten before they turn overripe and we start to get a craving for Banana Bread. Bananas Foster Monkey Bread is another recipe that you can rely on to use up the rest of your ripe bananas!
Monkey Bread is one of those recipes that once you start you really can’t stop making. I don’t say this just because it is a quick and easy recipe that also happens to taste delicious and only takes 10 minutes to prep. I mean that your family will keep asking for it again and again. Especially when you make it Banana Foster style.
An upgrade from usual monkey bread, this Bananas Foster Monkey Bread recipe is sweet, cinnamony, and oh so special! Just a little touch of rum combined with brown sugar, cinnamon, and bananas makes a big difference.
Check out some more simple and fun recipes to mix up your breakfast/dessert game!
Though Monkey Bread is usually served for breakfast or brunch, this recipe dresses up a run of the mill breakfast into a classy dessert you can serve anytime and anywhere! Perfect for family gatherings, fun parties, and even last minute obligations you forgot you signed up for, Banana Monkey Bread is a great way to make use of ingredients you may already have on hand.
What Do I Need to Make Easy Bananas Foster Monkey Bread?
- 2/3 cup granulated sugar
- 1 Tablespoon ground cinnamon
- 2 (16 ounce cans) refrigerated buttermilk biscuit dough
- ¼ cup chopped pecans or walnuts, optional
- 2 ripe bananas
- 2/3 cup butter
- 2/3 cup packed light brown sugar
- 1 teaspoon rum flavoring or 1 1/2 Tablespoon rum
Step by Step Instructions:
Step 1: Preheat the oven to 350 degrees and spray a Bundt pan with nonstick cooking spray.
Step 2: Add the cinnamon and sugar to a gallon sized Ziploc bag, or a large bowl. Stir to combine.
Step 3: Cut each biscuit into 6 pieces and add the biscuit pieces to the bag.
Step 4: Shake the bag or stir to make sure each biscuit piece is coated in the cinnamon sugar.
Step 5: Sprinkle the chopped pecans into the bunt pan and then place the biscuit pieces over the pecans.
Step 6: Thoroughly smash the ripe bananas with a fork. Add the bananas, brown sugar and butter to a saucepan. Cook over medium heat until the melted butter and sugar has completely dissolved.
Step 7: Remove from the heat and stir in the rum flavoring or rum.
Step 8: Pour the banana caramel sauce over the biscuit dough. Bake at 350 degrees for 35-45 minutes, or until cooked through.
Step 9: Allow the bread to cook in the pan for 10 minutes before turning out onto a serving platter.
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Bananas Foster Monkey Bread
You’ll flip for this deliciously sticky and sweet Bananas Foster Monkey Bread! This easy-to-make treat combines cinnamon, brown sugar, and ripe bananas, drizzled with a rich rum sauce for a decadent twist on classic monkey bread.
Ingredients
- 2/3 cup granulated sugar
- 1 Tablespoon ground cinnamon
- 2 16 ounce cans refrigerated buttermilk biscuit dough
- ¼ cup chopped pecans or walnuts (optional)
- 2 ripe bananas
- 2/3 cup butter
- 2/3 cup packed light brown sugar
- 1 teaspoon rum flavoring or 1 1/2 Tablespoon rum
Instructions
- Preheat the oven to 350 degrees and spray a Bundt pan with nonstick cooking spray.
- Add the cinnamon and sugar to a gallon sized ziploc bag, or a large bowl. Stir to combine.
- Cut each biscuit into 6 pieces and add the biscuit pieces to the bag. Shake the bag or stir to make sure each biscuit piece is coated in the cinnamon sugar.
- Sprinkle the chopped pecans into the bundt pan and then place the biscuit pieces over the pecans.
- Thoroughly smash the ripe bananas with a fork. Add the bananas, brown sugar and butter to a saucepan. Cook over medium heat until the butter has melted and sugar has completely dissolved.
- Remove from the heat and stir in the rum flavoring or rum.
- Pour the banana caramel mixture over the biscuit dough.Bake at 350 degrees for 35-45 minutes, or until cooked through.
- Allow the bread to cook in the pan for 10 minutes before turning out onto a serving platter.
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Nutrition
The banana caramel sauce is what sells this for me—cooking down the bananas, brown sugar, and butter until the sugar dissolves completely, then pouring that right over the cinnamon-coated biscuit pieces. It’s such a smart way to get the Bananas Foster flavor throughout instead of just on top. Definitely saving this for those overripe bananas sitting on my counter.
The combination of ripe bananas and a rich rum sauce sounds absolutely decadent. Using refrigerated biscuit dough makes this such an accessible treat for busy weeknights or last-minute gatherings. It is a clever way to use up overripe fruit while creating a dessert that feels special enough for any occasion.
I usually cut each biscuit into quarters for monkey bread, so cutting them into six pieces like Step 3 must give an even better cinnamon-sugar coating on every little bite. I’m curious whether the banana caramel sauce thickens enough on its own after you pour it over the dough, or if I should simmer it a bit longer before baking. The 35 to 45 minute bake time feels like a wide range, so I’ll start checking around 35 minutes to avoid a dry Bundt.
The rum-caramel sauce is what sets this apart—cooking the bananas, brown sugar, and butter together until the sugar dissolves creates that Bananas Foster depth that regular monkey bread just doesn’t have. The 10-minute cool-down step before flipping is smart too, since it gives the caramel time to set so it doesn’t all pour off when you turn it out.
The combination of cinnamon sugar, caramelized bananas, and a hint of rum sounds absolutely delicious.
Wow, this Bananas Foster Monkey Bread sounds amazing! How do the flavors balance with the gooey texture? Also, have you ever tried experimenting with different fruits or toppings?