Banana Monkey Bread

Earlier this week we had several bananas that were on their last legs… under these circumstances, we usually make our go-to banana bread OR just slice the bananas and freeze them for smoothies, but this time around we decided to mix it up and make Banana Monkey Bread. Essentially I just combined our banana bread recipe with our recipe for monkey bread and voila! Absolute deliciousness.

There are three steps to making this luscious dish. Making the dough, rolling it in cinnamon sugar, and baking the bread over a gooey-sweet caramel sauce.

Perfect for any breakfast, brunch, or when you have some browning bananas that you don’t want to see go to waste.


For the dough

  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 4 tbs cold butter, diced into small cubes
  • 3 ripe bananas, mashed
  • 2 tbs buttermilk

For the cinnamon sugar

  • 3/4 cups sugar
  • 1 tsp cinnamon

For the caramel

  • 1/4 cup brown sugar
  • 4 tbs melted butter


  • Preheat oven to 400 degrees and grease an 8in round baking tin
  • In a large bowl, whisk together the flour, baking soda, cinnamon and salt
  • Add the cold butter to the flour mixture and use a fork or your hands to mix it in, until the butter has formed into small crumbles and is integrated with the flour
  • Add in the mashed banana and buttermilk, and stir until a dough has formed
  • In a separate large bowl or using a plastic bag, combine the sugar and cinnamon to make the cinnamon sugar
  • Using wet hands pull off sections of the dough to create 2inch balls; toss each ball in the cinnamon sugar
  • In a small bowl, whisk together the melted butter and brown sugar; Pour this mixture on the bottom of your baking tin and use a rubber spatula to spread it around
  • place each dough ball in the pan on top of the caramel
  • Bake for 20-25 minutes

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