Banana Monkey Bread Recipe

I have tried many monkey bread recipes but each one always seemed to be lacking something. Finally I threw in the towel and decided to make my own. I love monkey bread, don't get me wrong, but I needed to fulfill the image I had of the recipe's name. I understand the name refers to people 'acting like monkeys' when they rip apart the bread, but I could never figure out why no one tossed in bananas, what's a monkey without a banana?!

So I whipped up a batch of sweet and fluffy biscuits, filled each with just a hint of mashed bananas and sprinkled them with brown sugar and cinnamon (in two layers). The entire recipe, including making the biscuits from scratch, comes together in about 30 minutes. This means there is no excuse not to try it out, what do you have to lose besides a banana?!

The Biscuits: Super simple, better than the can biscuits aren't hard to make.

Ingredients: 1 C all purpose flour
1 C whole wheat flour
1/4 tsp salt
1/2 tsp cream of tartar
3 tsp baking powder
1/3 C granulated sugar
1/2 C shortening
2/3 C milk

1. In a large bowl mix the flours, salt, cream of tartar, baking powder and sugar until thoroughly combined.
2. Drop in the shortening and work it with a pastry blender or two knives until the mixture resembles breadcrumbs. Add the milk all at once and stir quickly with a fork just until the dough comes together.
3. Turn dough out onto a lightly floured board and knead about 15 times (just about a minute) just until the dough holds together, is smooth and is no longer sticky.
4. Shape the dough into an 8X8 square about 1/2 inch thick. Cut into 16 equal squares.

The Banana Filling: A super simple mashed banana filling that won't overwhelm your monkey bread. The subtlety of the banana is a nice surprise and balance to the biscuits.

Ingredients: 1 large, very ripe banana
1/2 tsp cinnamon
2 tsp granulated sugar

1. Combine all ingredients in a small bowl and mash until combined.

The Assembly: You will need and additional 1/2 C brown sugar and 2 tsp cinnamon to complete the dessert.

1. Preheat oven to 350F. Generously grease a bundt pan with non-stick cooking spray.
2. Mix the remaining 1/2 cup brown sugar and 2 tsp cinnamon in a small bowl; set aside.
3. Take one biscuit and flatten it slightly with your fingers. Place just 1/2 tsp of the banana filling in the middle and fold the biscuit in half. You do not need to worry about sealing it. Place in the bottom of the prepared pan. Repeat with another 7 biscuits for a total of 8 filled biscuits on the bottom layer.
4. Sprinkle the bottom layer of biscuits with half of the brown sugar-cinnamon mixture.
5. Repeat with the remaining biscuits, placing them on top of the first layer. Top with the remaining brown sugar-cinnamon mixture.
6. Bake 35 minutes, or until top is nicely golden-brown. Remove from oven and cool in pan for 5 minutes. Place a plate on top of the pan and invert.

Makes 8 servings.

*Note: The biscuits will not keep fresh for long. Store in an airtight container for up to 1 day for best results.