Double chocolate banana monkey bread is flaky layers of golden caramelized, cinnamon-spiced, dual chocolate goodness that is a sweet, gooey, addictive delicacy.
Ingredients
- cooking spray:
- brown sugar: 1 cup
- instant white chocolate pudding mix: 1 pack (3.4 ounce pack, divided)
- ground cinnamon: 2 Tbsp
- butter: 0.5 cup (melted)
- refrigerated buttermilk biscuit dough (such as Pillsbury Grands!®), each cut into 8 pieces: 1 pack (16.3 ounce pack)
- ripe banana: 1 piece (mashed)
- semisweet chocolate chips: 0.5 cup
- confectioners' sugar: 1 cup
- butter: 2 Tbsp (melted)
- heavy whipping cream: 2 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch cake pan with cooking spray.
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Combine brown sugar, half of the pudding mix, and cinnamon in a large resealable plastic bag. Seal and shake well until thoroughly combined and no lumps remain.
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Pour the remaining half of the pudding mix and 1/2 cup melted butter into a small bowl. Stir until combined.
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Dip each biscuit piece in the butter mixture and shake in the sugar mixture. Arrange half of the pieces into a layer on the bottom the prepared pan. Drop banana over the layer; sprinkle chocolate chips on top. Cover with a layer of of the remaining biscuit pieces.
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Bake in the preheated oven until golden brown and no longer doughy in the center, 18 to 22 minutes. Cool monkey bread in the pan for 10 minutes. Invert onto a serving plate.
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Beat confectioners' sugar, 2 tablespoons butter, and cream in a bowl until smooth. Drizzle over monkey bread.
