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.
Servings: 12 servings
Calories: 213kcal
Equipment
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.
Nutrition
Serving: 1g | Calories: 213kcal | Carbohydrates: 27g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 85mg | Fiber: 1g | Sugar: 24g