Gone Bananas Monkey Bread

We are a household of banana eaters, one or more a day for each of us, so when I scored half a case of organic-fair trade bananas for $3 I jumped up and down like a happy monkey.

But what to do with that many bananas? We made smoothies, breads, pancakes, ate them straight-up, froze some and made a few batches of banana soft-serve. Look for that recipe here soon! But there were still so many and they were in danger of passing their peak.

We checked out 100 banana recipes here, but wanted to come up with 101.
So my little monkeys and I strapped on our thinking caps and came up with Gone Bananas Monkey Bread.

Here is how it went...Scroll all the way down for a printable version of the Cook's Illustrated recipe we adapted a bit.

Ingredients assembled.

Add yeast to water, milk and butter mixture...for a truly tropical taste, I used coconut milk and let it do it's thing.

Meanwhile measure flour and salt. Mix.

Combine wet and dry.

Knead away.

Cover with plastic wrap or a damp towel and let rise.

Meanwhile mash a couple bananas and let 'em ripen some more.

Assemble ingredients for dipping sauce, including ripened bananas, melted coconut butter, brown sugar and a sprinkle of cinnamon.

When dough is done rising roll pieces into one inch balls, dip, coating thoroughly and place in greased pan.

Sprinkle with coconut and nuts (if desired.)

Bake, cool and...

Glaze...

 Then enjoy!!!

Gone Bananas Monkey Bread

by Deirdre

Prep Time: Approx.2 1/2 hours (rise time)

Cook Time: 35 minutes

Ingredients (Serves 4 gorillas or 8-12 Capuchins)

• For Bread:
• 1 cup of coconut milk (or regular milk - warmed to about 100 degrees F)
• 1/3 cup of water (warmed to about 100 degrees F)
• 4 tbsp coconut butter or regular butter -- melted
• 2 1/2 tsp yeast (or one packet)
• 1/4 cup granulated sugar
• 4 cups all purpose unbleached flour (plus more for kneading)
• 1 tsp salt

• 1 cup shredded coconut
• 1 cup walnuts or macadamia nuts Optional
• Spray or butter for greasing pan

• Dipping Sauce For Bread:
• 1/2 cup coconut butter or regular butter (or blend) -- melted
• 2 very ripe bananas - mashed
• 1/4 cup brown sugar
• a few sprinkles of cinnamon

• For Glaze:
• 1/2 cup confectioners sugar
• 1 tbsp coconut milk
• 1/4 cup shredded coconut

Instructions

In a glass measuring cup eat milk and water to about 100 degrees F (in microwave or if using stove top use a pan.) Melt butter and add to mixture. Be sure temperature isn't over 110 F.

Add sugar and yeast to mixture. Stir and let it do it's thing for 5 to 10 minutes.

Meanwhile in a large bowl (or if you're lucky enough to have a stand mixer in it's bowl) mix flour and salt.

Then form a well in the flour and combine the two with a wooden spoon until somewhat stiff and incorporated. Mix with a stand mixer or if kneading be sure to add flour to keep the dough from sticking. Knead for about 7 minutes or until a soft and smooth dough forms.

Place in a greased bowl, cover with plastic wrap or a warm clean towel and let it rise in a draft free place for about 1 hour.

Remove from bowl, break pieces into bite sized balls (approx 1 inch diameter) dip each in dipping sauce and place in greased bundt pan (or similar pan) overlapping each ball so a nice dense bread/cake is formed all the while sprinkling coconut and nuts if desired into crevices.

Cover like before and let rise 1 more hour.

Then bake in an oven preheated to 350 F for about 30-35 minutes or until golden.

Allow to cool in the pan for about 5 minutes, Turn out onto a platter and allow to cool another 10 minutes.

Meanwhile combine glaze ingredients and mix up then pour over the top, serve warm and enjoy!

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 From my monkeys to yours-

Bon Appetit,

Deirdre