Chunky Monkey Bread
Indulge in the ultimate sweet treat with this Chunky Monkey Bread recipe—a delightful twist on classic monkey bread that combines layers of cinnamon-sugar-coated biscuit dough, ripe banana slices, gooey chocolate chips, and crunchy pecans. Perfectly baked in a Bundt pan and finished with a luscious brown sugar and butter sauce, this pull-apart dessert is as fun to eat as it is to make. The combination of flavors and textures creates a warm and gooey masterpiece that's ideal for brunch, gatherings, or a comforting weeknight dessert. With just 20 minutes of prep, this Chunky Monkey Bread is a quick and irresistible crowd-pleaser that will have everyone coming back for seconds. Perfectly sweet, slightly nutty, and impossible to resist—it's the ultimate comfort food!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cans Refrigerated biscuit dough (16.3 oz cans)
- 0.5 cups Butter
- 0.75 cups Brown sugar
- 0.5 cups Granulated sugar
- 2 teaspoons Ground cinnamon
- 2 medium Ripe bananas
- 1 cups Semi-sweet chocolate chips
- 0.5 cups Pecans (chopped)
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a Bundt pan with nonstick cooking spray.
In a small bowl, mix the granulated sugar and ground cinnamon. Set aside.
Peel the bananas and cut them into small bite-sized slices.
Open the cans of biscuit dough and separate them into individual biscuits. Cut each biscuit into quarters.
Roll each biscuit quarter in the cinnamon-sugar mixture to coat evenly.
In the Bundt pan, layer the coated biscuit pieces, banana slices, chocolate chips, and chopped pecans. Repeat in layers until all ingredients are used, finishing with a layer of biscuit pieces on top.
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until combined and dissolved into a caramel-like sauce. Remove from heat.
Pour the butter-brown sugar mixture evenly over the layered ingredients in the Bundt pan.
Place the Bundt pan in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and cooked through. A toothpick inserted in the center should come out clean.
Remove the pan from the oven and let it cool for 10 minutes. Then invert carefully onto a serving plate.
Serve warm by pulling apart pieces, and enjoy the gooey, chocolatey, banana-pecan goodness of Chunky Monkey Bread!
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 50.3 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 201 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
