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Banana Chocolate Chip Monkey Bread
Who can resist an ooey, gooey, chocolaty, sticky piece of Monkey Bread…Not me.. Especially if it’s easy to make. Start with frozen bread dough, add brown sugar, cinnamon, chopped pecans, chocolate chips, and banana pudding mix. Top it off with a chocolate glaze and you have “oh, so good.” Banana Chocolate Chip Monkey Bread is a sweet concoction that once you try it, it’ll become a favorite.
What is Monkey Bread?
Monkey Bread is a sweet yeast bread formed by arranging small clumps of dough, which are usually dipped in melted butter first, in 3 or 4 overlapping layers in a pan. The pan can be round, oblong, or tube-shaped. After baking, the clumps cling together to form a solid piece. Monkey bread can be sweet. Flavored with raisins, nuts, cinnamon-sugar and/or dry pudding & pie mix. Monkey bread can also be savory. Often made with grated cheese, garlic and savory spices.
There are umpteen recipes for monkey bread and it goes by just as many names. This particular recipe is a take on the monkey bread recipe that I usually make, Easy Monkey Bread a.k.a. Bubble Bread. I switch out the pudding mix using banana cream for the butterscotch. I like to use pecans when making monkey bread, they seem to toast up nicely. The mini chocolate chips are added for that, “Why not!” factor.
A super delicious monkey bread.
- 1/2 cup coarsely chopped pecans
- 1/2 cup butter
- 1 cup brown sugar
- 1 small package banana pudding mix, regular not instant
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons flour
- 2 14 to 16 oz loaves frozen white bread dough, thawed
- 1/4 cup butter, melted
- 1/2 cup mini chocolate chips
- 1/2 cup chopped pecans
- 3/4 cup mini chocolate chips
- 3 tablespoons butter
- 1 tablespoon light corn syrup
- 1/4 teaspoon vanilla extract
Greased Bundt pan. Sprinkle 1/2 cup coarsely chopped pecans over bottom of pan, set aside.
In a small saucepan melt butter, brown sugar and dry pudding mix. Bring to a boil, boil 1 to 2 minutes, remove from heat and set aside. In a small bowl, stir together brown sugar, cinnamon and flour, set aside.
On a lightly floured surface, roll each thawed loaf of dough into a 12 x 8 inch rectangle. Brush each rectangle with melted butter. Sprinkle each with the brown sugar mixture, chocolate chips and 1/2 cup chopped pecans. Roll up each rectangle starting from a long side. Seal seams. Cut each roll crosswise into 6 pieces. Arrange 6 pieces, cut side down, in prepared pan. Pour 1/2 of pudding mixture over dough. Arrange and stagger remaining 6 pieces of dough in pan. Pour remaining pudding mixture over all. Loosely cover with plastic wrap and let dough rise in a warm place until dough doubles in size, 1 to 3 hours. (Rising time will vary.)
Bake at 375º for 40 to 45 minutes or until monkey bread does not appear doughy, do not under bake. Remove pan from oven. Cool in pan 3 minutes; invert onto a serving platter.
In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth. Stir in vanilla extract. Spread warm glaze over top of monkey bread.
For this recipe we used Jello Brand Pudding and Pie Mix.
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