Banana-Nut Monkey Bread From The Redhead

Recipe adapted from The Redhead, New York City

Banana-Nut Monkey Bread
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Banana-Nut Monkey Bread adapted from The Redhead
Prep Time
Cook Time
Total time: 30 minutes
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place the dough on a lightly floured surface and divide into 36 balls, rolling each ball gently on the counter until smooth and seamless.
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