The Kitchen Magician: Chunky Monkey Bread

My teeth will hurt just looking at this recipe - and that's the highest compliment that I can pay a dessert! Any ingredient list that starts with 4 cans of refrigerated biscuits is right up my (decidedly low-brow) alley. This would be a perfect dish to whip up for a lazy weekend brunch. But please make sure that the bananas in the caramel sauce aren't the only fruit on the table - your guests will certainly need a shot of healthy after a heaping helping of YUM.
Without further ado, I present to you...

Chunky Monkey Bread
Recipe via the Evite blog

40 refrigerated biscuits or dinner rolls from four cans (do not use buttermilk rolls)
1¾ cup semi-sweet chocolate chips (or 1 12-ounce bag)
½ cup sugar
1 tablespoon cinnamon
1 stick butter
4 ripe bananas, pureed
¾ cup brown sugar
¾ cup chopped walnuts

Preheat oven to 350°. Cut biscuits in half and push a few chocolate chips inside each half. Pinch closed with fingers. Give each a quick roll between the palms of your hands to form a round shape. Mix ½ cup sugar with cinnamon in a shallow bowl. Roll each ball in mixture to coat, and set aside.

To make banana-caramel sauce, melt butter in 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 walnuts. 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 walnuts. 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, and serve.

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