Banana-Chocolate Gorilla Bread

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 1/2 hours

I love Paula Deen! She is so down to earth, so funny, so genuine. Her road to fame was paved with hard work and determination. She deserves every bit of her success and I feel lucky to have met her. I asked Paula to share a recipe from her new book, The Deen Family Cookbook. She told me this version of monkey bread made with bananas and chocolate, is one of the most popular recipes from the new book. It’s made with her beloved crescent rolls, something she says no cook should be without. Thanks Paula!

Listen to Amy talk with Paula Deen

Directions

Preheat oven to 350°F. Spray a Bundt pan with non-stick cooking spray. Mix the granulated sugar and cinnamon. In a small saucepan, melt the brown sugar with the butter over low heat.

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 1 teaspoon chocolate chips; fold the edges of the triangle together and seal. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.

Place 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 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake for 1 hour, until puffed, golden brown, and firm to the touch. Transfer the pan to a rack and allow to cool for 5 minutes. Place a platter on top of the pan and invert. Serve warm.


What's Needed:

 

3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup light brown sugar, packed
8 tablespoons butter (1 stick)
2 tubes refrigerated crescent roll dough (12 ounces)
3 tablespoons sweetened condensed milk
2 bananas, sliced 1/4-inch to make thick 48 slices
4 ounces semisweet chocolate chips (about 2/3 cup)
1 1/2 cups walnuts, chopped

Preheat oven to 350°F. Spray a Bundt pan with non-stick cooking spray. Mix the granulated sugar and cinnamon. In a small saucepan, melt the brown sugar with the butter over low heat.
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 1 teaspoon chocolate chips; fold the edges of the triangle together and seal. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.
Place 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 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake for 1 hour, until puffed, golden brown, and firm to the touch. Transfer the pan to a rack and allow to cool for 5 minutes. Place a platter on top of the pan and invert. Serve warm.

Listen to Amy talk with Paula Deen

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