There’s something extra comforting about monkey bread fresh from the oven — warm, sweet, and meant to be pulled apart with your hands. This Banana Monkey Bread takes the classic pull-apart loaf and gives it a cozy twist with ripe bananas folded right into the dough. The result is a soft, lightly sweet yeast bread with subtle banana flavor and plenty of cinnamon-sugar goodness.
It’s perfect for weekend mornings, brunch gatherings, or anytime you have a couple of overripe bananas sitting on the counter begging to be used.
Why You’ll Love This Recipe
- Uses real bananas for natural sweetness
- Soft, fluffy yeast-raised dough
- Rolled in butter and cinnamon sugar for irresistible pull-apart layers
- Feels special but is still totally doable at home
Ingredients
Makes 12 servings
Dough
- 2 ripe bananas
- 2 cups all-purpose flour, divided
- ¾ cup whole wheat flour
- ½ cup old-fashioned oats
- ¾ cup sugar, divided
- ¼ cup warm milk (120°F)
- 3 tablespoons vegetable or canola oil
- 1 package (¼ ounce) rapid-rise active dry yeast
- 1 teaspoon salt
- 2 teaspoons ground cinnamon, divided
Cinnamon Sugar Coating
- 5 tablespoons butter, melted, divided
Instructions
1. Make the Dough
Place bananas in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed for about 1 minute, or until bananas are well mashed.
Add:
- ¼ cup all-purpose flour
- Whole wheat flour
- Oats
- ¼ cup sugar
- Warm milk
- Oil
- Yeast
- Salt
- 1 teaspoon cinnamon
Beat at medium speed for 3 minutes until combined and slightly sticky.
2. Knead & Rise
Switch to the dough hook. Gradually add remaining all-purpose flour just until a soft dough forms.
Knead on low speed for about 5 minutes, until dough is smooth and elastic. Shape into a ball and place in a greased bowl, turning once to coat the top.
Cover and let rise in a warm place for about 1 hour, or until doubled in size.
3. Shape the Monkey Bread
Brush a 12-cup (10-inch) bundt pan with 1 tablespoon of melted butter.
Melt remaining butter and set aside. In a separate bowl, combine remaining ½ cup sugar with 1 teaspoon cinnamon.
Turn dough out onto a lightly floured surface and pat into a 9-inch square. Cut into 1-inch pieces and roll each piece into a ball.
Dip each ball in melted butter, then roll in cinnamon-sugar. Layer evenly in the prepared pan.
Cover and let rise again for about 1 hour, until puffy.
Preheat oven to 350°F.
4. Bake
Bake for 30 minutes, or until golden brown and firm to the touch.
Carefully loosen edges with a knife, then immediately invert onto a serving plate. Let cool slightly before serving.
Easy Banana Monkey Bread
- Total Time: 2 hours 55 minutes
- Yield: 12 SERVINGS 1x
Description
This easy banana monkey bread is soft, fluffy, and coated in buttery cinnamon sugar. Made with ripe bananas and yeast dough, it bakes up golden and pull-apart perfect for breakfast, brunch, or special mornings.
Ingredients
Dough
-
2 ripe bananas
-
2 cups all-purpose flour, divided
-
¾ cup whole wheat flour
-
½ cup old-fashioned oats
-
¾ cup granulated sugar, divided
-
¼ cup warm milk (120°F)
-
3 tablespoons vegetable or canola oil
-
1 package (¼ ounce) rapid-rise active dry yeast
-
1 teaspoon salt
-
2 teaspoons ground cinnamon, divided
Cinnamon Sugar Coating
-
5 tablespoons butter, melted, divided
Instructions
-
Place bananas in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed for 1 minute until bananas are mashed.
-
Add ¼ cup all-purpose flour, whole wheat flour, oats, ¼ cup sugar, milk, oil, yeast, salt, and 1 teaspoon cinnamon. Beat on medium speed for 3 minutes.
-
Switch to the dough hook and gradually add remaining all-purpose flour until a soft dough forms. Knead on low speed for 5 minutes, until smooth and elastic.
-
Shape dough into a ball and place in a greased bowl, turning once to coat. Cover and let rise in a warm place for 1 hour or until doubled in size.
-
Grease a 12-cup bundt pan with 1 tablespoon melted butter.
-
In a small bowl, combine remaining ½ cup sugar and 1 teaspoon cinnamon.
-
Turn dough onto a lightly floured surface, pat into a 9-inch square, cut into 1-inch pieces, and roll into balls.
-
Dip dough balls into remaining melted butter, then roll in cinnamon sugar. Layer evenly in prepared bundt pan.
-
Cover and let rise for 1 hour until puffy. Preheat oven to 350°F.
-
Bake for 30 minutes or until golden brown and set.
-
Immediately invert onto a serving plate. Cool slightly before serving.
Notes
-
Best served warm
-
Use very ripe bananas for best flavor
-
Can be assembled the night before and refrigerated
- Prep Time: 25 MINS
- RISE TIME: 2 HOURS
- Cook Time: 30 MINUTES
- Category: BAKING | BREAD | BREAKFAST
- Method: BAKED
- Cuisine: AMERICAN
Serving Tips
- Best served warm, straight from the pan
- Delicious with coffee or tea
- Add a light drizzle of vanilla glaze for extra indulgence
- Leftovers reheat beautifully the next day
Make It Your Own
- Add chopped walnuts or pecans to the cinnamon-sugar coating
- Swap some cinnamon for pumpkin spice
- Serve with a side of cream cheese glaze or honey butter
FAQ
Can I make banana monkey bread ahead of time?
Yes! Assemble the dough balls in the pan, cover, and refrigerate overnight. Let sit at room temperature for 30 minutes before baking.
Can I use very ripe bananas?
Absolutely — the riper, the better. Overripe bananas add natural sweetness and flavor.
How do I store leftover monkey bread?
Store covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slightly before serving.
Can I freeze banana monkey bread?
Yes. Wrap tightly and freeze for up to 2 months. Thaw and warm before serving.
Final Thoughts
This Banana Monkey Bread is the kind of recipe that feels nostalgic and special all at once. Soft, sweet, and meant to be shared, it’s perfect for slow mornings and cozy gatherings — the kind where everyone gathers around the table and pulls off “just one more piece.”
