I know I posted about chocolate chip banana bread last month – this is similar, in that it has bananas and chocolate chips – but that’s where the similarities end. This recipe was also a bit over the top, even for me. But doggone it was good.
I saw this recipe awhile back from Paula Deen and made it and it was crazy good – but I actually forgot about it. Paula Deen has gotten some bad press recently. Probably deservedly. Whether you’re a fan of hers or not, her recipes are still delicious. You’ll be dead by 60 with arteries clogged tighter than the LA 101 during rush hour, but her food is still delicious.
Image from mindtai.com via a Google image search
If you’re familiar with monkey bread, this is similar – but like monkey bread on steroids. Start by rolling out 2 cans of crescent rolls. You know – the kind where you peel the paper off and press in the seam til you get that nice, satisfying (yet still always a little jarring) ‘pop’? They’re always so much fun, right? Bust those open and separate the triangles of dough. Brush each triangle with sweetened condensed milk (you know, cause it won’t be rich enough, otherwise) and layer on a couple slices of bananas and some chocolate chips – like so:
I had bought a pack of mini chocolate chips without realizing it, but the smaller chips ended up working perfectly for this. I felt like I could add more and they were easier to manage. Then, fold the triangle up as best you can and press the edges together, sealing each triangle into little packets of heavenly goodness. Do this for each triangle and sprinkle with some cinnamon and sugar. In my mind, you can never have enough cinnamon, or sugar for that matter, so knock yourself out.
You’re going to layer these together in a monkey bread or bundt pan, but spray or grease it first and add a layer of chopped walnuts on the bottom. The first time I made this I left out the walnuts cause I’m normally not a fan. But I added them this time and it was awesome – the walnuts add the perfect finish, so I highly recommend them. So add the walnuts and a layer of the dough-packets-of-heaven. Pour some melted butter and brown sugar on this layer and then add more walnuts and the rest of the dough. Finish off with more melted butter/brown sugar and cinnamon and the rest of the walnuts.
You’ll want to bake this off for about an hour – it takes awhile for all the dough inside to bake. Once it is puffed up and golden brown and your home smells like a cinnamon factory, remove from the oven and let cool for a bit. Invert the bread onto a platter and serve it up warm – either by itself or maybe with some ice cream. Either way, enjoy!
- 3 tbsp (or more)granulated sugar
- 1 tsp (or more) ground cinnamon
- 1 cup packed light brown sugar
- 1 stick butter
- 2 (12-ounce) tubes refrigerated crescent roll dough
- 6 tbsp (or more) sweetened condensed milk
- 2 bananas, sliced up
- 2/3 cup (or more) semisweet chocolate chips
- 1 1/2 cups chopped walnuts
Preheat oven to 350 degrees F. Spray or grease a monkey bread or bundt pan. Mix granulated sugar and cinnamon in a small bowl and set aside.
Melt butter and brown sugar until thoroughly combined. Break open the crescent roll packages and separate the triangles of dough. Brush each triangle with sweetened condensed milk and top with 2 banana slices and some chocolate chips. Fold the edges of the triangle together and seal. Repeat with remaining dough triangles and filling. Sprinkle each with a little bit of the cinnamon sugar.
Put half of the walnuts in the pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with more cinnamon sugar. Repeat with the remaining ingredients. Bake until golden brown and puffed up – about an hour. It should be firm to the touch.
Remove the pan from the oven and allow to cool for 15 minutes. Put a platter on top and invert. Slice and serve warm, either with or without ice cream.