- cooking spray
- 1 cup brown sugar
- 1 (3.4 ounce) package instant white chocolate pudding mix, divided
- 2 tablespoons ground cinnamon
- 1/2 cup butter, melted
- 1 (16.3 ounce) package refrigerated buttermilk biscuit dough (such as Pillsbury Grands!®), each cut into 8 pieces
- 1 ripe banana, mashed
- 1/2 cup semisweet chocolate chips
- Icing:
- 1 cup confectioners' sugar
- 2 tablespoons butter, melted
- 2 teaspoons heavy whipping cream
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch cake pan with cooking spray.
- Combine brown sugar, half of the pudding mix, and cinnamon in a large resealable plastic bag. Seal and shake well until thoroughly combined and no lumps remain.
- Pour the remaining half of the pudding mix and 1/2 cup melted butter into a small bowl. Stir until combined.
- Dip each biscuit piece in the butter mixture and shake in the sugar mixture. Arrange half of the pieces into a layer on the bottom the prepared pan. Drop banana over the layer; sprinkle chocolate chips on top. Cover with a layer of of the remaining biscuit pieces.
- Bake in the preheated oven until golden brown and no longer doughy in the center, 18 to 22 minutes. Cool monkey bread in the pan for 10 minutes. Invert onto a serving plate.
- Beat confectioners' sugar, 2 tablespoons butter, and cream in a bowl until smooth. Drizzle over monkey bread.
04/12/2018
recipepes.com
Double Chocolate Banana Monkey Bread, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
