Chunky Monkey Bread

Our of pure boredom, Dayne and I decided to have a bake-off today. Our competition ended up being one of the more enjoyable “date night” activities! Here is my submission and it won!


Ingredients:

  • 3 (16 oz.) cans buttermilk biscuits, cut in half
  • 12 oz. Hershey’s dark chocolate chips
  • 3 bananas, cut into coins
  • 8 oz. cream cheese
  • 1/2 c. sugar
  • 1.5 tsp. ground cinnamon
  • 1 c. butter (2 sticks)
  • 1/2 c. brown sugar

Directions

  1. Preheat oven to 350*.
  2. In a small saucepan over medium heat, combine the butter and brown sugar. Allow to met and whisk until just combined. Remove from the heat and set to the side.
  3. Spray bundt pan with nonstick spray. Arrange about 10 banana coins into the bottom of the pan in a decorative design.
  4. Start assembly by flattening halved biscuits into round sections. Fill each round with 1 piece of banana and a pinch of chocolate chips (about 6-8), and a small smear of cream cheese (about 1 tsp. worth per ball). Fold the edges to create a seal and set to the side. Continue until all biscuits pieces are filled.
  5. In a medium-sized bowl, combine the white sugar and cinnamon. Roll all the dough balls in the cinnamon sugar mixture.
  6. Gently arrange half the dough balls into bottom of the bundt pan, do not compact or push them down. Sprinkle about 1/4 c. chocolate chips over dough balls. Gently pour half of the butter/brown sugar mixture over the first layer.
  7. Arrange the last half of the dough balls. Sprinkle last of chocolate chips and pour over the remaining butter/brown sugar mixture.
  8. Bake for about 50 minutes. Remove from the oven and allow to cool for at least an hour. Once cooled, flip the bundt pan onto the lid of a large bowl that will fit the entire monkey bread mound. Give the top a few hits to ensure pieces fall from the pan.
  9. Enjoy! Best served warmed.

Yields 10-12 servings | Eat, Bork, & Be Merry! | Kate Lax-Watkins | © Just Borking Around

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