I have to clue where Monkey Bread got its name from and I know that many families have different versions. My mom makes it different than I do too as I have adapted her version with another I’ve come across. Does your family have a Monkey Bread recipe? What are the key elements?
¾ cup white sugar
½ cup light brown sugar
¼ cup cinnamon
4 cups flour
2 tablespoons baking powder
¾ cup salted butter, melted, divided
1½ cups milk
3 large bananas, sliced into medallions
1 Green & Black’s Organic Dark 85% chocolate bar, divided – ½ bar coarsely chopped
1. Preheat oven to 375oF. Heavily grease a bunt pan.
2. Mix together sugars and cinnamon. Make an “assembly line” by your pan including a bowl of each the banana medallions, chocolate chunks, and cinnamon-sugar.
3. Combine flour, baking powder, ½ cup butter and milk. Mix until dough forms. (I use my Kitchen Aid Stand Mixer with the Dough Hook attachment – a great Mother’s Day gift if you don’t have one). Turn dough out onto a clean, dry surface. Roll until 1/16–1/8 inch thick. Cut out circles of dough using a biscuit cutter.
4. Take each dough circle and place a banana slice and chocolate chunk in the middle. Form dough circle into a ball around the banana and chocolate. Roll in cinnamon-sugar until sphere is covered. Place in pan. Repeat until dough is gone. Take remaining cinnamon-sugar mixer and add ¼ cup melted butter, combine and spread on top of the dough in the pan.
5. Place pan into oven for 35-45 minutes. The bread should be golden brown and the coating should be bubbly. (While cooking enjoy the remains of the Green & Black’s Organic bar!!!)
6. Cool for 5 minutes then invert onto serving dish. Serve immediately!