A friend of mine made monkey bread a few months ago and I wondered what it was all about. A quick Google search came up with all sorts of combinations’ of this bread and it looked yummie. I gave it s whirl. Not being too crazy about processed food I was not too keen on using frozin dinner roll dough. So I looked to see if there was one for the breadmaker. I found one on Family Oven for Monkey Bread.
But just before I came across this recipe I found another one on Evite with a banana, chocolate chip, caramel sauce. So I combined both.
Dough Ingredients
1 cup water
3 cups all-purpose flour
1/4 cup white sugar
2 tablespoons margarine, softened
1 teaspoon ground cinnamon
1 teaspoon salt
2 1/2 teaspoons active dry yeast
Other Ingredients
1/4 cup white sugar
1 teaspoon ground cinnamon
Banana Caramel Sauce Ingredients
1¾ cup semi-sweet chocolate chips (or 1 12-ounce bag)
½ cup sugar
1 tablespoon cinnaon
1 stick butter
4 ripe bananas, pureed
¾ cup brown sugar
¾ cup chopped pumpkin and sunflower seeds
How To
- Place ingredients in the pan in the following order water, flour, sugar, margarine, cinnamon, salt, yeast. Make sure that no liquid comes in contact with the yeast.
- Select dough cycle and press start. The dough cycle typically takes about 2 hours
- When dough is complete, place dough on floured surface and knead 10 to 12 times
- Divide dough into 40 pieces about 1 inch chunks

- Preheat oven to 350°
- Push a few chocolate chips inside each dough chunk, pinch close with fingers.
- Give each a quick roll between the palms of your hands to form a round shape
- In a bowl mix sugar and cinnamon (other ingredients)

- Roll chunk in the cinnamon and sugar mixture

- Mash bananas
- Melt butter in a small saucepan over medium heat until foamy, about 1 minute
- Add in banana puree and stir until combined

- Add brown sugar and stir to dissolve, then let boil for about 1 minute
- Spray bundt pan with non-stick spray
- Pour one third of banana-caramel sauce in bottom of pan, then sprinkle with ¼ cup each of chocolate chips and seeds

- Arrange balls in a single layer in bundt pan

- Pour another third of banana-caramel sauce over, and sprinkle with ½ cup of chocolate chips and ¼ cup seeds
- Arrange second layer of balls on top, and pour remaining sauce, chocolate chips and walnuts on top

- Bake for 35 minutes, then let cool for 15 minutes.

YUMMIE!!!!
Things I would do differently next time
I would melt the butter and then put it in the blender with the bananas. I mashed the bananas so they were lumpy which resulted in a very thick caramel sauce. I would then put it back in the pan and add the brown sugar and heat for 1 minute.
Instead of coating the chunks in the cinnamon and sugar mixture I would coat each chunk in the caramel sauce. Instead of layering the caramel sauce.
I would place the seeds and chocolate chips at the bottom of the pan to start off. Then I would roll the caramel dipped chunk into the chip/seed mixture.
If there are left overs, heat up your share in the microwave, it’s best when it’s warm and the chocolate melted.
Hope you try it out, Enjoy.