Chocolate Chip Banana Monkey Bread
Serves 10-12
INGREDIENTS
3 bananas, (1 cut into coins, 2 cut into half-coins)
1 cup dark chocolate chips
3 cans biscuit dough
1 cup sugar
3 teaspoons cinnamon
Glaze
2 sticks butter
1/2 cup brown sugar
Garnish
Banana Coins
Dark chocolate chips
PREPARATION
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Preheat oven to 350˚F/180˚C.
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Cut 2 bananas into coins and again in half, set aside.
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In a bowl mix sugar and cinnamon, set aside.
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Cut each biscuit round in half and flatten into rounds.
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Stuff each round with one piece of the halved banana coins and chocolate chips.
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Close the round together by pinching at the seam and roll into a ball in your hands
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Place the balls in the cinnamon sugar mix and gently toss to coat.
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In a saucepan over medium heat melt the butter and brown sugar until one, stirring occasionally. Set aside to cool.
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Grease a bundt pan and line the bottom with full banana coins.
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Layer half of the balls in the pan and pour half of the glaze on top.
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Sprinkle a handful of chocolate chips over top.
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Repeat steps 10 and 11.
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Bake for 40-50 minutes until the crust is a deep dark brown on top. (if the top is browning too much you can cover it with aluminum foil.)
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Remove from oven and allow it to cool or about 15-30 minutes before turning it over onto a plate.
Enjoy!