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Preheat your oven to 350°F. Lightly grease a 9-inch round cake pan or an 8x8 inch baking dish.

In a shallow bowl, combine the granulated sugar and ground cinnamon for the coating. Set aside.

Open the biscuit dough package. Separate each biscuit and cut each biscuit into 4 equal pieces. You should have 32 pieces in total.

In a medium bowl, gently fold the mashed ripe bananas into the biscuit dough pieces until evenly distributed.

Working in batches, toss the banana-biscuit pieces in the cinnamon-sugar mixture until well coated. Place the coated pieces evenly in the prepared baking dish.

In a small saucepan, combine the melted unsalted butter, packed light brown sugar, and vanilla extract for the glaze. Bring to a gentle simmer over medium heat, stirring constantly, until the sugar is dissolved. Remove from heat.

Pour the warm glaze evenly over the banana-biscuit pieces in the baking dish.

Bake for 30-35 minutes, or until golden brown and cooked through. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

Let the monkey bread cool in the pan for 5 minutes before inverting it onto a serving plate. Serve warm and enjoy!


Preheat your oven to 350°F. Lightly grease a 9-inch round cake pan or an 8x8 inch baking dish.

In a shallow bowl, combine the granulated sugar and ground cinnamon for the coating. Set aside.

Open the biscuit dough package. Separate each biscuit and cut each biscuit into 4 equal pieces. You should have 32 pieces in total.

In a medium bowl, gently fold the mashed ripe bananas into the biscuit dough pieces until evenly distributed.

Working in batches, toss the banana-biscuit pieces in the cinnamon-sugar mixture until well coated. Place the coated pieces evenly in the prepared baking dish.

In a small saucepan, combine the melted unsalted butter, packed light brown sugar, and vanilla extract for the glaze. Bring to a gentle simmer over medium heat, stirring constantly, until the sugar is dissolved. Remove from heat.

Pour the warm glaze evenly over the banana-biscuit pieces in the baking dish.

Bake for 30-35 minutes, or until golden brown and cooked through. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

Let the monkey bread cool in the pan for 5 minutes before inverting it onto a serving plate. Serve warm and enjoy!
