Banana Monkey Bread is pull-apart bread coated with a sweet, ooey-gooey glaze and loaded with bananas. If this sounds good to you, be sure to try my Bananas Foster Pull-Apart Bread!

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Banana Monkey Bread

I have my share of monkey bread recipes from Orange Monkey Bread to Apple Fritter Monkey Bread to Savory Breakfast Monkey Bread,  among others. Monkey bread is fun to eat bread that is a pull-apart bread. It is also known as monkey puzzle bread, monkey brains, sticky bread, Hungarian coffee cake, and probably a few more names that I don’t know. Whatever you call it, this bread gives you a strong banana flavor in every bite, just like a piece of banana bread!

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Bread Ingredients

There are two parts to this recipe–the bread and the caramel coating with bananas.

Bananas: You will need 3 ripe bananas for the bread dough and 3 more bananas that will be diced and layered in between the balls of bread dough.

Yeast: I used instant yeast in this recipe. It is also called quick rise or fast-rising yeast.

Milk: I prefer whole milk in this recipe. You could get by with 2% or even 1% milk if that is what you have on hand. Warm it up in the microwave for 30-45 seconds to get it to warm up to 110°F.

Flour: In this recipe, you will need bread flour. Bread flour has a higher protein than other flour (above 12%). It also gives this bread a chewier texture.

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Can I Use Store-Bought Rolls?

I have not tested this specific recipe using store-bought rolls like Rhodes rolls. However, if you are looking for a recipe using frozen dinner rolls, check out my 5 Ingredient Monkey Bread!

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Can I Use a Different Pan?

Generally, monkey bread is made in a bundt pan. But, you can definitely use a different type of pan to get the same delicious pull-apart bread, such as a casserole or 9×13 pan. A bread pan or springform pan would also work. But, the cooking times could vary when you are using a different pan. Be sure to check the middle of the bread for doneness. 

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How to Store

Store the baked bread in the refrigerator, covered, for up to 2 days. When ready to enjoy, simply pop it in the microwave to warm it up.

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Banana Desserts

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5 from 3 votes

Banana Monkey Bread

Prep Time 30 mins
Cook Time 40 mins
Rising Time 2 hrs
Total Time 3 hrs 10 mins
Banana Monkey Bread is pull-apart bread coated with a sweet, ooey-gooey glaze and loaded with bananas.

Ingredients

Bread

  • 3 ripe bananas
  • ½ tablespoon instant yeast
  • cup (82 g) whole milk, warmed, approximately 110°F
  • 2 tablespoons unsalted butter, melted
  • cups (286 g) bread flour
  • 1 teaspoon kosher salt

Banana Mixture

  • 2 cups (400 g) light brown sugar, packed
  • 1 cup (2 sticks / 227 g) unsalted butter, melted
  • 4 teaspoons cinnamon
  • 3 ripe bananas, diced into small pieces, divided

Instructions

Bread

  • In a medium mixing bowl, mash bananas. Add yeast, milk, and butter. Stir to combine.
  • Add flour and salt and mix together until a sticky dough forms. Place dough into a greased bowl and let it rise for 1 hour, or until doubled.
  • When ready, fold dough out onto a lightly floured surface and divide it into 20 equal sections (about 40 grams each). Roll each section into a ball (like the size of a golf ball) and place it in a large bowl. Set aside.

Banana Mixture

  • In a small bowl combine brown sugar, butter, and cinnamon. Pour over the bread pieces and gently toss to combine.
  • Spray a 10-inch bundt pan with cooking spray. Add ⅓ of the diced bananas. Top with a layer of the coated bread pieces. Add another ⅓ of the bananas, followed by a second layer of bread, and top with a final layer of the remaining bananas.
  • Pour any excess butter mixture on top of the bread. Loosely cover with a piece of greased plastic wrap. Set aside to rise again until doubled (45-60 minutes).
  • Preheat the oven to 350°F.
  • Bake for 35-40 minutes, or until the internal temperature of the bread reaches 190°F.
  • When the bread is done, remove it from the oven and let it cool for about 10 minutes.
  • Invert the monkey bread onto a serving plate. Enjoy!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Omg, these are the best recipes!
    I had the pie crust that you use vinegar in, but misplaced it years ago, ta-da, it’s one of my favorite recipes here!!!

    1. Pull apart monkey bread was delicious really too much for an old man like me to be eating but it’s not much of it left I guess at my age I don’t really have to worry about getting fat anymore all we got to do is survive you know.

  2. I’m having a bit of a problem, used all purpose flour instead of bread flour, it won’t set, it’s mushy, won’t roll into a ball, should I throw it away and find bread flour

  3. I did this all wrong and it still came out awesome. I proofed yeast because I didn’t have instant and used gluten free baking flour. I added extra flour because it would not firm up, and ended up just pouring the sticky mess into a bread pan. Baked for 50ish minutes, threw the glaze on top afterwards, and it is delightful.

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