Okay, I’m not going to be humble, I felt like a genius when I made this recipe. I had the urge to make something impressive.
I had a completely brown, almost black banana I had to deal with just sitting in the kitchen attracting gnats. I would not get rid of it, though, because I saw it’s potential. I also had a boyfriend saying, “Make monkey bread!” thinking it had bananas in it because, hello, why else would it be called monkey bread?
Once he placed that seed in my brain, though, I really wanted to make monkey bread. Not caring about the fact that a) monkey bread doesn’t have bananas in it, and b) I only had an hour or less to make it. (Kellen was watching NBA and I wanted nothing to do with that).
So, I set to work and created an awesome recipe. I’m so excited about it! I could have just used store-bought biscuits and made this even quicker, but I didn’t have store-bough biscuits. I also didn’t have the time it took to make it completely from scratch, which is why this recipe is great! And it’s seriously delicious. It’s like little bites of fluffy cinnamon rolls with gooey, kind of crunchy, glaze.
Two things I would change next time: Double the recipe (the following recipe is already double what I made) & just make a cinnamon glaze (I had to use the banana!). So, if you make this recipe, I suggest those two things. If you love bananas, though, just use the banana glaze. It’s really good and the bread was devoured quickly at my house, but I think it would taste better with cinnamon.
- 4 cups all-purpose flour
- 6 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold butter (cut into pats), or shortening
- 1 ½ cups cold milk or buttermilk
- ½ cup sugar
- 2 teaspoon vanilla
- 1 cup light brown sugar
- 2 teaspoons ground cinnamon
- 8 tablespoons unsalted butter (1 stick), melted
- 1 tablespoon butter, softened
- 1 banana, mashed
- 1½ cups confectioner’s sugar
- ½ teaspoon vanilla
- Preheat the oven to 425°.
- Place the flour and ½ cup sugar in a bowl. Work in the butter or shortening just until crumbs are the size of large peas.
- Add the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed.
- Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.
- Roll or pat the dough into an 8 inch square. Using a bench scraper or knife, cut dough into 1 inch pieces. . Roll each dough piece into a ball.
- Mix brown sugar and cinnamon together in a bowl. Place melted butter in second bowl. Set aside.
- Working one at a time, dip the balls into the melted butter, allowing excess butter to drip back into the bowl. Roll in the brown sugar mixture, then layer balls in the Bundt pan, staggering seams where dough balls meet as you build layers. *My second row only had about 5 balls in it.
- Bake the biscuits for 10 to 14 minutes, or until they’re a light golden brown
- To prepare the glaze, mix 1 tablespoon soft butter, ½ banana (mashed), confectioners sugar, and ½ teaspoon vanilla. Add more confectioners sugar to thicken if necessary. Spread glaze over loaf once it has cooled completely. Sprinkle the top with chopped nuts to decorate.