Banana-Nut Monkey Bread From The Redhead
Recipe adapted from The Redhead, New York City
Banana-Nut Monkey Bread
Banana-Nut Monkey Bread adapted from The Redhead
Servings
1
loaf
Ingredients
- Dough
- 4 tablespoons unsalted butter
- 2 cups milk
- ¼ cup sugar
- ¼ ounce active dry yeast
- 5½ cups all-purpose flour
- 1 tablespoon fine sea salt
- 2 large egg yolks, beaten
- Filling
- 2 sticks (8 ounces) unsalted butter, melted, plus more for the pan
- 2 cups sugar
- 1 cup pure maple syrup
- 3 bananas, sliced
- 1 cup toasted chopped pecans
- Zest and juice of one orange
Directions
- Make the dough: In a small saucepan, melt the 4 tablespoons of butter. Add the milk and sugar and place over low heat, stirring, until lukewarm (about 110°). Sprinkle the yeast over the top and set aside until foamy, about 10 minutes.
- Grease a large bowl with nonstick cooking spray. In another large bowl, whisk together the flour and salt. Whisk the egg yolks into the milk mixture.
- Stir the wet mixture into the dry mixture to make a wet, soft dough. Turn the dough out onto a lightly floured surface and lightly knead until soft and elastic. Shape the dough into a ball and place it into the greased bowl. Cover the bowl with a clean kitchen towel and let sit at room temperature until doubled in size.
- Make the filling: Preheat the oven to 400°. Butter a Bundt pan. In a large bowl, combine the sugar, maple syrup, bananas, pecans and orange juice and zest with one-half of the melted butter. Pour one-third of the filling into the bottom of the pan. Reserve the remainder.
- Place the dough on a lightly floured surface and divide into 36 balls, rolling each ball gently on the counter until smooth and seamless.