Banana Monkey Bread

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4.63 from 8 votes

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www.theconsciousplantkitchen.com

This Banana Monkey Bread is an easy bread bread recipe made with a homemade banana biscuit dough that takes just 2 ingredients: banana and self-rising flour. It's healthier than most classic monkey bread recipes made from store-bought biscuit dough. Egg-free, dairy-free, vegan.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-monkey-bread/ or scan the QR code here ➡️

Prep Time10

Cook Time35

Total Time45

Servings: servings

Calories: 151.8kcal

Author: Carine Claudepierre

Ingredients

2 ¾ cups Self-rising Flour (note 1)
2 tablespoons Cinnamon
¼ cup Coconut Sugar (note 2)
1 ½ cup Mashed Ripe Bananas equivalent to 3 large bananas
1 Banana optional, to slice on top

Sauce

¼ cup Canola Oil (note 3)
¼ cup Coconut Sugar (note 2)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil paper with cooking oil spray.
In a small bowl, stir coconut sugar with cinnamon. Set it aside.
Mash the banana in a mixing bowl and make sure you pack the mashed banana in your measuring cups after sweeping off the excess to precisely measure 1 1/2 cups. Return to the bowl.
Stir in self-rising flour with a rubber spatula. When it starts to look crumbly, use your hands to knead and press the dough together. It will be very sticky, which is normal. Keep kneading until it forms a ball of dough.
Clean your hands, oil them with oil, and rub some oil on your work surface and all around the dough.
Divide the dough into balls - they don't have to be perfect, but roughly the same size - about the size of a golf ball. Set aside.
Roll each dough ball into the cinnamon sugar prepared before.
Place the dough balls in the prepared loaf pan. Arrange them next to each other to form a first layer, then stack them up in the pan until all the balls are in the pan.
In another bowl, stir the coconut sugar and oil. The mixture will resemble a slightly liquid paste.
Drizzle this paste on top of the bread and in the holes between the dough balls so it runs down the pan and forms a caramel layer when baking.
If you like, add banana slices on top of the bread.
Bake on the center rack of the oven for 35 minutes at 350 °F (180 °C) until golden brown and puffy.
Flip the bread upside down on a wooden board and let it cool down to room temperature.
Serve plain or with a drizzle of vegan royal icing.

Notes

Note 1: 1 cup of self-rising flour is equivalent to 1 cup of all-purpose flour with 2 teaspoons of baking powder.

Note 2: You can use brown sugar, sugar, or sugar-free erythritol.

Note 3: Use oil with a light flavor. Melted plant-based butter or refined coconut oil also works.

Nutrition