Double Chocolate Banana Monkey Bread Recipe

Ingredients

• cooking spray
• 1 cup brown sugar
• 1 (3.4 ounce) package instant white chocolate pudding mix, divided
• 2 tablespoons ground cinnamon
• 0.5 cup butter, melted
• 1 (16.3 ounce) package refrigerated buttermilk biscuit dough (such as Pillsbury Grands!®), each cut into 8 pieces
• 1 ripe banana, mashed
• 0.5 cup semisweet chocolate chips
• 1 cup confectioners' sugar
• 2 tablespoons butter, melted
• 2 teaspoons heavy whipping cream

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan with cooking spray to prevent sticking.
2. In a large resealable plastic bag, mix together the brown sugar, half of the pudding mix, and cinnamon. Seal the bag and shake well to combine until there are no lumps.
3. In a small bowl, combine the remaining half of the pudding mix with 1/2 cup of melted butter. Stir until the mixture is well combined.
4. Dip each biscuit piece in the butter mixture, then shake in the sugar mixture until coated. Arrange half of the coated biscuit pieces in a single layer on the bottom of the prepared cake pan. Evenly distribute banana slices over the biscuit layer, then sprinkle chocolate chips on top. Cover with the remaining coated biscuit pieces.
5. Bake in the preheated oven for 18 to 22 minutes, or until the monkey bread is golden brown and no longer doughy in the center. Let the monkey bread cool in the pan for 10 minutes before inverting it onto a serving plate.
6. In a bowl, beat together the confectioners' sugar, 2 tablespoons of butter, and cream until the glaze is smooth. Drizzle the glaze generously over the warm monkey bread before serving.

Nutrition

• Calories: 396 kcal
• Fat Content: 17 g
• Fiber Content: 2 g
• Sugar Content: 41 g
• Sodium Content: 569 mg
• Protein Content: 3 g
• Cholesterol Content: 27 mg
• Carbohydrate Content: 60 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g