top of page

Banana Cinnamon Monkey Bread

Prep Time:

30 minutes

Cook Time:

30 minutes


8-10 Servings

About the Recipe

If you are like me, you might often find yourself with overipe bananas sitting on your counter. They sit there silently calling out, begging to be transformed into something fantastic.
The problem is, if you are also like me, you may feel like you have made one too many banana breads... I mean they are delicious and all, it's just that it would be nice to have some banana bake variety from time to time.

This time around, I decided Monkey Bread was on the menu. A bit of an updated twist on a timeless classic.
What I love about Monkey Bread, is that you can make it savory or sweet and really play around with it. If you have a good base recipe for the dough, just add in the flavors you like to make it your own.

Monkey bread, known by various names such as "pull-apart bread" and "bubble bread," carries a fascinating history that harks back to Hungary, where it was initially named "Arany Galuska." The whimsical moniker "Monkey Bread" is a nod to its playful and communal nature, evoking images of a group of monkeys sharing a meal high up in the treetops.

And so, I hope you join me and embark on this journey to create a Banana Cinnamon Monkey Bread masterpiece. You'll find that it's not just a dessert; it's an experience that brings people together. We'll craft a soft, banana-infused dough, roll it in a sweet cinnamon-sugar coating, bake it to a golden perfection, and finally, drizzle it with a velvety vanilla glaze.
So, without further ado let's roll up our sleeves and discover the joy of making and sharing this irresistible Banana Cinnamon Monkey Bread!


For the Dough:

2 1/4 teaspoons active dry yeast

1/4 cup warm water (about 110°F or 43°C)

1/2 cup milk, warmed

1/4 cup granulated sugar

1/3 cup unsalted butter, melted

2 ripe bananas, mashed

1 teaspoon salt

2 large eggs

4 cups all-purpose flour

For the Coating:

1 cup granulated sugar

2 teaspoons cinnamon

1/2 cup unsalted butter, melted

For the Glaze:

1/2 cup powdered sugar

1-2 tablespoons milk

1/2 teaspoon vanilla extract


In a large mixing bowl mash your bananas with the help of a fork. In the same bowl add in the waerm milk, melted butter, sugar, salt and eggs. Mix well until everything is completely incorporated.

In a separate small bowl, dissolve the yeast in warm water. Let it sit for about 5-10 minutes until it becomes frothy.

Add the yeast mixture to the wet ingredients and mix.

Gradually add the flour, one cup at a time, until the dough comes together. Knead the dough for about 5 minutes until it's smooth and elastic. You can add a little more flour if the dough is too sticky. (Now keep in mind- the dough should be slightly sticky, not too floury and dry, but you do want to be able to handle it enough to be able to make it into balls).

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.

While the dough is rising, prepare the coating by mixing the granulated sugar and cinnamon in one bowl, and melt the butter in another bowl.

Once the dough has risen, punch it down and break it into small pieces. Roll each piece into a ball.

Dip each dough ball into the melted butter and then roll it in the cinnamon-sugar mixture. Place the coated balls into the greased bundt pan.

Pour any remaining melted butter over the top of the dough in the pan.

Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the bread is golden brown and cooked through.

While the monkey bread is baking, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Once the monkey bread is done, remove it from the oven, let it cool slightly (about 10 minutes) before removing it from the cake pan. Next, drizzle the glaze over the top.

Serve your homemade Banana Monkey Bread warm and enjoy!

bottom of page