CHRISTINE LOERTSCHER - FOOD PHOTOGRAPHY SERVICES
EASTERN TOWNSHIPS - MONTREAL - INTERNATIONAL
About the Recipe
If you're anything like me, you probably have a couple of overripe bananas lingering on your counter more often than not — quietly waiting to be turned into something delicious. And while I love a good classic banana bread or those soft, gooey banana cinnamon rolls I make on repeat, sometimes it’s nice to change things up.
That’s where this Banana Cinnamon Monkey Bread comes in — it’s a fun, pull-apart twist that brings all the cozy banana-and-spice flavor in a totally new form. Monkey bread is one of those nostalgic, hands-on bakes that feels playful and communal — perfect for sharing. The dough is soft and banana-infused, each piece coated in cinnamon sugar and baked into golden, sticky perfection. And of course, we’re finishing it off with a silky vanilla glaze to tie it all together.
Monkey bread (also known as pull-apart bread or bubble bread) actually has roots in Eastern Europe, with connections to Hungarian Arany Galuska. The name “monkey bread” likely came from the way you pull apart the pieces — like monkeys picking at food. It’s messy in the best way, and completely irresistible.
So if you’re looking for a fresh way to use up those bananas and bring people together around something warm, sweet, and shareable — this is the bake. Let’s get started!
Banana bread meets sticky bun – This is cozy comfort food at its best. The ripe bananas in the dough add natural sweetness and moisture, while the cinnamon-sugar coating gives it that gooey, caramelized exterior.
Perfect for sharing – Whether you're hosting brunch, having guests over, or just making a weekend treat, monkey bread is built for pulling apart and passing around.
Kid-friendly and nostalgic – It’s sweet, soft, and fun to eat. Bonus: it fills the kitchen with that classic cinnamon-sugar bakery smell.
Make-ahead friendly – Prep the dough the night before and bake fresh the next morning. It’s perfect for slow, cozy mornings.
A fun twist on the classic – The banana adds something unique to traditional monkey bread, giving it a familiar yet surprising flavor that’s perfect for banana bread lovers.
What You'll Love
Can I use instant yeast instead of active dry yeast? Yes! Use the same amount (7 g), and you can skip the proofing step — just mix it directly into the flour.
What kind of bananas work best? Very ripe bananas with lots of brown spots are ideal. They mash easily and add maximum flavor and sweetness to the dough.
Can I use store-bought dough instead? If you’re short on time, yes — a pre-made yeast dough (like biscuit dough or pizza dough) will work in a pinch, though the flavor and texture won’t be quite the same as homemade.
Do I need a bundt pan? A bundt pan is traditional and gives the bread its beautiful ring shape, but you can also use a loaf pan, cake pan, or even a muffin tin — just adjust the baking time accordingly.
How do I keep the glaze from soaking in too quickly? Let the monkey bread cool for about 10–15 minutes before glazing. This helps the glaze sit on top and look pretty, rather than disappearing into the bread.
Can I make this the night before? Yes — shape and coat the dough, then cover tightly and refrigerate overnight. Let it come to room temp and rise slightly before baking the next day.
How should I store leftovers? Keep covered at room temperature for 1–2 days, or refrigerate for up to 4. Warm individual servings in the microwave for 10–15 seconds to soften.
Frequently asked Questions
Ingredients
For the Dough:
7 g active dry yeast (2¼ tsp)
60 g warm water (¼ cup | about 110°F / 43°C)
120 g milk, warmed (½ cup)
50 g granulated sugar (¼ cup)
75 g unsalted butter, melted (⅓ cup)
200 g ripe bananas, mashed (about 2 medium bananas)
6 g salt (1 tsp)
100 g eggs (2 large eggs)
480 g all-purpose flour (4 cups)
For the Coating:
200 g granulated sugar (1 cup)
4 g ground cinnamon (2 tsp)
115 g unsalted butter, melted (½ cup | 1 stick)
For the Glaze:
60 g powdered sugar (½ cup)
15–30 g milk (1–2 tbsp)
2–3 g vanilla extract (½ tsp)
Optional: A spoonful of mashed banana or a pinch of cinnamon for extra flavor
Preparation
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!