This isn’t your grandma’s monkey bread! Imagine light flaky layers of cinnamon encrusted pastry baked in a bubbling dish of brown sugar, cinnamon and butter intermingled with bite size banana morsels and crunchy pecans . . .
1/2 cup white sugar
1 tablespoon ground cinnamon
1 (16oz) can Jumbo biscuit dough, cut into 8ths
1 ripe banana
1/4 cup chopped pecans
1/4 cup butter
1/4 cup packed light brown sugar
1/2 teaspoon vanilla
Preheat an oven to 400 degrees F (200 degrees C). Grease 4 Ramekins
In a large plastic bag mix the sugar and cinnamon together. Add the biscuit dough pieces and shake them to cover with cinnamon and sugar. Place a layer of cinnamon sugared biscuit pieces into each of the ramekins.
Cut the banana in half lengthwise, then cut into small slices. bananas, and pecans to the bag and shake to coat evenly.
Divide the cinnamon coated banana pieces evenly among the 4 ramekins, top with chopped pecans, add additional cinnamon coated biscuit dough pieces.
Melt the butter in a saucepan over medium heat. Stir the brown sugar into the melted butter until completely dissolved. Add the vanilla and stir well. Spoon the caramel mixture evenly over the tops of each of the ramekins.
Bake in the preheated oven until golden brown 20-22 minutes.
Allow to cool about 5 minutes before serving.
More Monkey Bread Recipes: