This fun Monkey Bread with a Twist is a sweet and sticky treat, perfect for sharing! It’s made with soft dough balls coated in cinnamon and sugar, all baked together into a tasty pull-apart delight.
The best part? You can add your favorite fillings like chocolate, nuts, or fruit for an extra surprise! I never get tired of picking off those gooey pieces—perfect for breakfast or dessert! 🍞✨
Key Ingredients & Substitutions
Biscuit Dough: I used refrigerated biscuit dough for speed and convenience. If you’re looking for a healthier choice, consider using homemade dough or even whole wheat biscuits.
Bananas: Ripe bananas are key for sweetness. If you don’t have bananas, you can substitute with apples or even berries for a different twist!
Pecans: Chopped pecans add crunch and flavor. You can easily swap these for walnuts or almonds if you prefer or have a nut allergy.
Brown Sugar: Light brown sugar gives a nice caramel flavor. Dark brown sugar can be used if you want a deeper molasses taste.
Butter: Unsalted butter lets you control the saltiness. If dairy isn’t your thing, feel free to use coconut oil or a plant-based butter as a substitute.
How Do I Ensure My Monkey Bread Is Perfectly Soft and Gooey?
The key to a soft and gooey monkey bread is balancing the baking time and temperature. Be sure to check it frequently towards the end. Here’s how to make it perfect:
- Preheat your oven properly. This is crucial for even baking.
- Don’t skimp on the greasing of the bundt pan. It helps avoid any sticky situations when you flip it out.
- Bake until golden brown but still soft in the center. A toothpick should come out clean with only a few sticky crumbs.
- Allow it to cool briefly before inverting. This helps the caramel sauce settle nicely around the bread.
Using these steps will help you achieve that lovely fluffy texture everyone loves in monkey bread! Enjoy the warm, melt-in-your-mouth goodness with friends and family!
Monkey Bread with a Twist (Banana Pecan Caramel Monkey Bread)
Ingredients You’ll Need:
For the Dough:
- 3 cans refrigerated biscuit dough (about 15 oz each)
For the Coating:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
For the Caramel Sauce:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 teaspoon vanilla extract (optional)
For the Add-Ins:
- 1 cup chopped pecans
- 2 medium ripe bananas, sliced
Additional:
- Nonstick spray or butter for greasing
- Optional: pinch of salt
How Much Time Will You Need?
This delightful Monkey Bread takes about 15 minutes to prepare and 35-45 minutes to bake. Add in a little cooling time of about 10 minutes, and you’re looking at just under an hour total before you can dig in!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it heats, generously grease a bundt pan with nonstick spray or butter to ensure that your Monkey Bread releases easily later on.
2. Prepare the Dough:
Next, take the refrigerated biscuit dough and cut each biscuit into quarters or small bite-sized pieces. This helps give that classic pull-apart texture we love in Monkey Bread!
3. Coat the Dough in Cinnamon Sugar:
In a large bowl, mix together the granulated sugar and cinnamon. Toss each dough piece in this mixture until well coated. Once coated, set the pieces aside on a plate so they can wait for their next step!
4. Make the Caramel Sauce:
In a medium saucepan, melt the butter over medium heat. Then, stir in the brown sugar. Cook this mixture while stirring frequently until it’s smooth and bubbling, about 2-3 minutes. After that, remove it from the heat and stir in the vanilla extract if you’re using it. Yum!
5. Layer the Ingredients:
Now it’s time to assemble! Start by spreading half of the chopped pecans in the bottom of the greased bundt pan. Then layer half of the cinnamon sugar-coated biscuit pieces over the pecans. Evenly distribute half of the banana slices on top of the dough layer, followed by pouring about half of the caramel sauce over everything.
6. Repeat the Layers:
For the second layer, repeat by adding the remaining pecans, followed by the rest of the biscuit dough pieces, and the remaining banana slices. Top it all off with the rest of the caramel sauce. Delicious!
7. Bake to Perfection:
Place the bundt pan in your preheated oven and bake for 35-45 minutes, or until the Monkey Bread is golden brown and cooked through. You can test doneness by inserting a toothpick into the dough; it should come out clean with only a few sticky crumbs.
8. Cool and Serve:
Once done, remove the pan from the oven and let it cool for about 10 minutes. This brief cooling period helps set the caramel a bit. Then, carefully invert the Monkey Bread onto a serving plate and let it sit for a few minutes so the warm caramel can cascade down the sides.
9. Enjoy!
Serve your Banana Pecan Caramel Monkey Bread warm. Grab a piece and pull apart those soft, sticky bread pieces with your fingers. Enjoy this ooey-gooey treat with family and friends!
Can I Use Frozen Biscuit Dough Instead?
Yes, you can use frozen biscuit dough! Just be sure to thaw it completely before cutting it into pieces. Allow it to sit at room temperature for about 30 minutes or follow package instructions for thawing.
What If I Don’t Have Pecans?
No worries! If you don’t have pecans on hand, you can substitute them with walnuts, almonds, or even leave them out entirely for a nut-free version. Just keep in mind that the monkey bread may be slightly less crunchy without the nuts.
Can I Make This Monkey Bread Ahead of Time?
Absolutely! You can prepare the layers the night before and store them in the fridge. Just assemble everything in the bundt pan, cover it tightly, and bake it in the morning for a fresh breakfast treat!
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week. Just reheat in the microwave for a few seconds to bring back that gooey goodness!
