Easy Monkey Bread Banana Bread Recipes

It’s monkey bread meets banana bread, and honestly, it feels like a magic trick. Think soft, cinnamon-sugar biscuit chunks all stuck together in a caramel-y banana sauce that drips down the sides when you flip it out. It’s messy, it’s gooey, it makes the house smell like a bakery, and you don’t have to be fancy about anything. Ready in about an hour, and it feeds a crowd without you breaking a sweat.

My husband calls this “pull-apart banana heaven,” which is dramatic but fair. The first time I made it, our kid stole a piece off the edge mid-photo and shouted, “It’s sticky cake!” and now that’s its unofficial name. It’s become our weekend bribe: I mash the bananas, someone else greases the bundt pan like their life depends on it, and we all pick off little caramel corners while pretending to “let it cool.” Good luck with that part.

How to Make It

Okay, set your oven to 350°F and grease the heck out of a 10–12 cup bundt pan. Like, no bald spots—spray plus a swipe of butter if you’re nervous. Cut two cans of big refrigerated biscuits into quarters. Toss them in a bowl with a cinnamon-sugar mix until they look like little pillows dusted in fairy dust.

Now the fun part: mash two ripe bananas. Melt a stick of butter with brown sugar on the stove, stir in the mashed bananas, vanilla, and a tiny pinch of salt. Let it bubble for a minute or two so it thickens slightly—it should smell like banana caramel and you will want to eat it with a spoon. I won’t stop you, but save most of it for the pan.

Layer half the sugared biscuit pieces in the bundt pan, sprinkle with a handful of chopped nuts if you like, and a few thin banana slices if you’re feeling extra. Drizzle on half the banana caramel. Repeat with the rest. If it looks saucy, that’s correct.

Bake until it’s really golden and you don’t see any raw doughy bits poking through—about 35–40 minutes. If the top is browning too fast, tent it with foil. Cool for 10 minutes (set a timer, or you’ll flip too soon), then invert onto a plate. Everything will whoosh down in a sticky waterfall. If you want, whisk powdered sugar with a splash of milk and vanilla for a lazy glaze and drizzle it over. Serve warm and pull apart like animals. Love that for us.

✔Ingredient Notes

– Refrigerated biscuit dough: The shortcut hero. I use the big, flaky kind (two 16–17 oz cans). Cinnamon rolls also work in a pinch—just skip extra sugar on them.
– Bananas: The spottier the better. Two medium, mashed (about 1 cup), plus an extra banana to slice between layers if you like chunky banana bites.
– Brown sugar: Dark or light—dark gives deeper molasses vibes. Pack it down so you don’t short yourself.
– Butter: Unsalted, one stick. If salted is all you have, just skip the pinch of salt later.
– Cinnamon + sugar: I do 1 cup granulated sugar + 2 teaspoons cinnamon for coating. Add a pinch of nutmeg if that’s your thing.
– Vanilla + salt: Vanilla for warmth, salt to make the sweet pop. Don’t skip the salt—it’s tiny but mighty.
– Nuts (optional): Pecans or walnuts. Toast them first if you’re feeling chef-y. Adds crunch in all the right places.
– Powdered sugar glaze (optional): 1/2 cup powdered sugar + 1–2 tablespoons milk + a drop of vanilla. Or honestly, leave it naked—already shiny and gorgeous.

✔Recipe Steps

1. Heat oven to 350°F and generously grease a 10–12 cup bundt pan.
2. Cut 2 cans of large biscuits into quarters; toss in 1 cup sugar mixed with 2 teaspoons cinnamon.
3. Melt 1/2 cup butter with 3/4 cup brown sugar; stir in 1 cup mashed banana, 1 teaspoon vanilla, and a pinch of salt; simmer 1–2 minutes to slightly thicken.
4. Layer half the coated biscuits in the pan; scatter nuts and banana slices if using; drizzle with half the banana caramel; repeat layers.
5. Bake 35–40 minutes until deeply golden and no doughy bits remain; tent with foil if browning too fast.
6. Cool 10 minutes; invert onto a plate; glaze if you want; serve warm and pull apart.

What to Serve It With

– Hot coffee or a cold brew situation. Trust me.
– Vanilla ice cream for dessert vibes.
– Greek yogurt and berries if you want “balance.”
– Crispy bacon or sausage for a salty counterpoint.
– Fresh fruit salad to pretend we’re being responsible.

✔Tips & Mistakes

– Grease the pan like you mean it. Sticking happens to good people.
– Reduce the sauce a smidge. A 1–2 minute simmer keeps it from being watery.
– Check doneness in the center. If it’s still pale and squishy, give it 5–10 more minutes.
– Too brown on top? Foil tent to the rescue.
– Use really ripe bananas—sweet and mashable. Green bananas taste meh.
– Let it sit 10 minutes before flipping. Flip too soon and it can slump apart. Still tasty, just… rustic.

✔Storage Tips

Room temp: Cover and keep on the counter up to 2 days. It stays soft and pull-apart-y.
Fridge: 4–5 days in an airtight container. Reheat in the microwave for 15–20 seconds per piece or low oven for crisp edges.
Freezer: Wrap portions tight and freeze up to 2 months. Thaw overnight and rewarm.
Also, cold bites at midnight? Not mad about it. Breakfast with coffee? Absolutely no shame.

✔Variations and Substitutions

– Dough swap: Use canned cinnamon rolls; skip extra cinnamon sugar and just cut and layer. Works great.
– Sweetness tweaks: Cut the brown sugar in the sauce to 1/2 cup or swap in 1/2 cup honey or maple syrup. Different flavor, still lovely.
– Nut-free: Just omit the nuts; add mini chocolate chips between layers for chaos.
– Dairy-free: Use vegan butter and check your biscuit brand. Still sticky, still glorious.
– Spice it up: Add cardamom or pumpkin pie spice to the sugar mix.
– Extra banana: Slice another banana between layers for big banana bites—just don’t drown it or it can get soggy.
– Saucy finish: Warm a spoonful of caramel or dulce de leche and drizzle over the top instead of glaze.

Frequently Asked Questions

Easy Monkey Bread Banana Bread Recipes

This Easy Monkey Bread Banana Bread combines buttery cinnamon-sugar pull-apart bites with ripe banana flavor and a simple vanilla glaze. Perfect for brunch, dessert, or a sharable sweet snack.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 32 ounces refrigerated biscuit dough about two 16-ounce cans
• ▢ 1 cups mashed ripe bananas about 2 medium bananas
• ▢ 0.75 cups granulated sugar for coating
• ▢ 2 teaspoons ground cinnamon
• ▢ 0.5 cups unsalted butter, melted
• ▢ 0.75 cups packed brown sugar
• ▢ 1 teaspoons vanilla extract
• ▢ 0.25 teaspoons fine salt
• ▢ 0.5 cups chopped walnuts optional
• ▢ 0.75 cups powdered sugar glaze
• ▢ 1 tablespoons milk glaze
• ▢ 0.25 teaspoons vanilla extract glaze

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease a 10-inch bundt pan with butter or nonstick spray.
• In a large bowl, mix granulated sugar and cinnamon. Cut the biscuit dough into 1.0-inch pieces, then toss the pieces in the cinnamon sugar to coat.
• In a separate bowl, whisk melted butter, mashed bananas, brown sugar, 1.0 teaspoon vanilla, and salt until smooth.
• Layer half of the coated dough pieces in the prepared pan. Sprinkle with half of the walnuts, then drizzle with half of the banana-butter mixture.
• Repeat with remaining dough, walnuts, and banana-butter mixture, finishing with a drizzle over the top.
• Bake until deep golden and bubbling, about 35 minutes. If browning too quickly, tent loosely with foil for the last 10 minutes.
• Cool in the pan for 10 minutes, then invert onto a serving plate. Let cool another 10 minutes.
• Make the glaze: whisk powdered sugar, milk, and 0.25 teaspoon vanilla until smooth. Drizzle over warm monkey bread. Pull apart and serve.

Notes

Tip: Very ripe bananas add the best flavor. For extra banana, fold in 0.25 cups additional mashed banana and increase bake time by 5 minutes if needed. Store leftovers covered at room temperature for 1 day or refrigerate up to 4 days; rewarm before serving.