Sunday, October 22, 2017

 Chocolate Banana Monkey  Bread

I had some ripe bananas to use up so adapted the recipe to use biscuits that I had on hand. This was very tasty.
DSC_0064

Chocolate Banana Monkey Bread
adapted from http://www.pauladeen.com/michelles-banana-chocolate-gorilla-bread


3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup light brown sugar, packed
8 tablespoons (1 stick) butter
2 can biscuits(regular size)
6 tablespoons sweetened condensed milk
1 banana, sliced 1/4-inch thick
4 oz (about 2/3 cup) semisweet chocolate chips
1 1/2 cups chopped walnuts

Preheat the oven to 350°. Spray a Bundt pan with nonstick cooking spray.

Mix the granulated sugar and cinnamon in a small bowl and set aside.

In a small saucepan, melt the brown sugar with the butter over low heat.  Open the biscuits and  brush each  with sweetened condensed milk. Top with a banana slice and 1 teaspoon chocolate chips(Beth used 4 chocolate chips per biscuit); fold the edges together and seal. Repeat with remaining dough and filling. 

Put half of the walnuts in the Bundt pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake until puffed, golden brown, and firm to the touch. Bake for 1 hour. Remove the pan from the oven, transfer it to a rack and allow it to cool for 15 minutes. Put a platter on top of the Bundt pan and invert. Slice and serve warm.





No comments:

Post a Comment