Banana Monkey Bread Recipe

Total Time: 45 mins

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

Directions

  1. 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).
  2. 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.
  3. 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 13×9-in. baking pan; sprinkle with pecans.
  4. 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.
  5. 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°.
  6. 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.

This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Check them out for more great ideas.

Banana Bread Snack Cake Recipes

Prep: 10 mins – Bake: 30 mins – Total: 45 mins

Ingredients

  • 1-2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup packed brown sugar
  • 1/2 cup water
  • 1/3 cup mashed ripe bananas (about 1 small)
  • 1/3 cup canola oil
  • 1/2 teaspoon vanilla extract
  • Confectioners’ sugar

Directions

  1. Preheat oven to 350°. In a bowl, combine flour and baking soda. In another bowl, whisk brown sugar, water, banana, oil and vanilla. Stir into dry ingredients just until moistened. Transfer to a greased 8-in. square baking pan.
  2. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack. Dust with confectioners’ sugar.

This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Check them out for more great ideas!

Vegan Banana Bread Recipe – Vegan Banana Bread – How To Make Vegan Banana Bread

PREP: 20 mins – COOK: 50 mins – TOTAL: 70 mins

Ingredients

  • 6 tablespoons (90 mL) aquafaba*
  • 3 medium very ripe bananas, plus 1 ripe banana for decoration (this last one is optional)
  • 1/4 cup + 2 tablespoons (90 mL) oat milk, or unsweetened plant-based milk of choice
  • 1 tablespoon lemon juice
  • 1/3 cup (75 mL) sunflower oil, olive oil, or any neutral-tasting oil
  • 3/4 cup (115g) organic brown sugar or coconut sugar ***
  • 1 teaspoon pure vanilla extract
  • 2 cups (240g) all-purpose flour, spooned and leveled (see tips above, as well as substitutes section)
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon (optional)

Directions

  1. Preheat the oven to 350°F/176°C. Arrange a rack in the bottom third of the oven. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, letting the excess hang over the long sides to form a sling.
  2. Pour the aquafaba into a medium bowl. Using a handheld electric mixer, whip the aquafaba on medium speed for 45-60 seconds until uniformly foamy.
  3. Wipe out the bowl used for the aquafaba. Add the three bananas to the bowl and mash with a fork until smooth and no lumps remain (or, for a more rustic banana bread, leave a few chunks in). FYI: the 3 mashed bananas should weigh around 300g.
  4. Stir the lemon juice into the oat milk and set aside. This is the vegan “buttermilk.”
  5. In a large mixing bowl, add the sugar and oil. Mix using the electric mixer or a whisk until well combined.
  6. Add the whipped aquafaba and mix until well incorporated. Add in the vegan “buttermilk” and vanilla and mix until smooth. Add the mashed bananas and mix until well incorporated.
  7. Add the flour, salt, baking soda, and cinnamon to the wet ingredients. Switch to using a silicone spatula (if you don’t have one, use a large wooden spoon). Gently stir until the ingredients are just barely combined. It’s okay if you can see a few traces of flour.
  8. Pour the batter into the prepared loaf pan and smooth out the top of the batter using a spatula or spoon.
  9. For the optional decoration, keep the peel on the reserved banana and slice it in half, lengthwise; then peel the banana. Sprinkle a little coconut sugar or brown sugar on the cut/interior sides of the banana. Gently arrange the bananas on top the batter, sugared side side up.NOTE: This might create a dome in the middle of the bananas, where the batter bunches up in the middle. Use a spoon to move some of the batter around the pan so that the bread doesn’t bake unevenly.
  10. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center top (insert the toothpick at a slight angle) comes out mostly clean. Transfer the pan to a wire rack and cool for 10 minutes. Then remove the bread from the pan and cool on the rack for at least 20-30 minutes before slicing (the bread is still cooking and setting up, so don’t slice too early).
  11. To store, place completely cooled banana bread in an airtight container or wrap tightly in plastic and leave on the counter for 2-4 days. If you don’t include the decorative banana on top, it will last longer. You can also freeze the banana bread. If you freeze the whole loaf, allow it to defrost on the countertop for 2-3 hours. If you freeze individual slices, defrost on the countertop for 20-30 minutes.

This delicious recipe and photos were created by RainbowPlantLife.com, we simply shared it! Please check them out for more great ideas!