Banana monkey bread
- November 2014
- Serves 10-12
- Hands-on time 1 hour 10 min, oven time 30 min, plus proving
Monkey bread is made by stacking small dough balls into a loaf tin and layering them with banana and cinnamon syrup. It’s a decadent breakfast hailing from America.
- 418 kcals
- 18g (11.4g saturated)
- 59.7g (26.1g sugars)
For 12 servings
Make some extra syrup on the day of eating to drizzle over, if you like.
Make the dough and leave to rise overnight in the fridge. Continue from step 3. Alternatively, freeze the loaf at the end of step 4. When ready to bake, defrost and prove as in step 5 before baking.
You can freeze the baked loaf, too. Defrost and warm in a low oven when ready to serve.
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