Everyone loves monkey bread. Everyone loves bananas Foster, a decadent dessert created at New Orleans’ Brennan’s Restaurant in the early 1950s. We simply put two and two together. The result: this magic mess.
Bananas Foster Monkey Breads
- ¼ cup (57 grams) unsalted butter
- 1 cup (220 grams) firmly packed light brown sugar
- ½ cup heavy whipping cream, warmed
- 2 tablespoons bourbon
- Pinch kosher salt
- 4 ripe bananas, sliced
- ¾ cup (150 grams) granulated sugar
- 1½ teaspoons (3 grams) ground cinnamon
- Basic Pull-Apart Bread Dough
- Spray 9 wells of 2 (6-cup) jumbo muffin pans with cooking spray.
- In a large skillet, melt butter over medium-high heat. Add brown sugar, stirring occasionally, until mixture is amber colored, 3 to 4 minutes. Remove from heat, and stir in cream, bourbon, and salt. Add sliced bananas, tossing to coat. Set aside until slightly thickened and cool enough to handle, 15 to 20 minutes.
- In a medium bowl, stir together granulated sugar and cinnamon. On a lightly floured surface, turn out dough. Punch dough down, and gently shape into a ball. Cover and let rest for 10 minutes.
- Using kitchen shears, snip dough into ½-inch pieces. Roll dough pieces in cooled caramel sauce, and dredge in sugar mixture to coat. Place about 1 tablespoon caramel and bananas in bottom of each muffin cup. Top with 3 to 4 sugar-coated dough balls. Repeat layers, drizzling with caramel and bananas, and topping with 3 to 4 more dough balls. Drizzle once more with caramel and bananas. Place muffin pans in a roasting pan to prevent dripping into bottom of oven. Let rise in a warm, draft-free place (75°F) for 25 to 30 minutes.
- Preheat oven to 350°F.
- Bake until golden brown, 30 to 35 minutes. Let cool in pan for 10 minutes before turning monkey breads out onto their tops to let cool completely. (This will allow the caramel to harden slightly, so they can be served right-side up without completely falling apart.) Serve warm with a drizzle of any remaining caramel.