Banana Nut Monkey Bread

I think the combination of bananas, nuts, cinnamon and sugar are just perfect. Especially in the morning hours. That’s the sort of thing I like to think about as I’m falling asleep the night before…

“… tomorrow morning. Banana. Nut. Monkey. Bread…. snooooore….”

That was me falling asleep. In case you weren’t sure. (My powers of written word are… questionable at best.)

This was a grand idea, and was enjoyed by most in my household this morning. But I will be making a few changes next time I make this.

Live and learn. That’s my motto.

Unless I’m having a prideful day… then I’m just plain upset when a recipe isn’t perfect the first time. I have been known to pout.

So if you’re going to give this a try stick with the recipe below, I’ve already added in a few tweaks that I think will enhance the final dish. Just go with me here.

Banana Nut Monkey Bread, makes 6-7 servings.

Needed: 2 cans biscuits (the non-flaky kind), 1 cup sugar, 2 teaspoons cinnamon, 2 sticks butter, 1/2 cup brown sugar, 2 ripe bananas and 2 cups nuts (I used chopped walnuts).

In a gallon size zip lock bag combine the sugar and cinnamon. Open your biscuit cans and cut each biscuit into 4 pieces. Put all the biscuit pieces in the bag and shake it like a Polaroid picture. Hey yeah.

You want all the pieces to get fully coated by the cinnamon sugar.

Slice up the bananas. Layer the biscuit pieces, banana slices and nuts in a baking dish. I used a vintage Pyrex casserole dish, you could also use a bundt pan.

Melt the butter and brown sugar in a pan and pour over the top of the monkey bread “batter.” Cover the top with aluminum foil and bake at 350 F for 25 minutes. Then remove the foil from the stop and bake another 10-15 minutes, until the top looks golden and crunchy.

xo. Emma