Instead of monkey bread, try this coconut-pecan sweet bread recipe at your next brunch. Top with a drizzle of melted chocolate on top and everyone will be fighting over the last slice!

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan heat the milk just until warm (105°F to 115°F). In a large bowl combine warm milk and yeast; stir until yeast is dissolved. Let stand 5 minutes.

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  • Add egg, the 1/4 cup melted butter, sugar, and salt to the yeast mixture. Beat with mixer on medium until combined. Add half the flour; beat on low for 30 seconds, scraping bowl as needed. Beat 1 minute on medium. Stir in remaining flour. Shape dough into a ball (dough will not be smooth). Place dough in a greased bowl; turn once to grease surface. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes).

  • Grease a 9x5-inch loaf pan. Turn dough out onto a lightly floured surface. Roll dough into a 20 x 12-inch rectangle. Brush with 1/4 cup melted butter. Sprinkle with bananas, brown sugar, pecans, and cinnamon. Cut rectangle in half lengthwise to make two 20 x 6-inch strips. Cut each strip crosswise into five 6x4-inch strips. Carefully make 2 stacks of 5 strips each. Cut each stack into 4 x 2-inch pieces. Loosely stagger pieces in pan, cut sides up. Sprinkle with Coconut-Pecan Topping. Cover and let rise in a warm place until nearly double in size (40 to 45 minutes).

  • Preheat oven to 350°F. Bake about 45 minutes or until golden brown and an instant-read thermometer inserted near the center registers 200°F. Cool in pan for 10 minutes. Remove from pan to serving plate. Drizzle with melted chocolate. Cool 20 minutes more.

Make Ahead Tip:

Prepare as directed through Step 2, except do not let dough rise. Cover bowl and refrigerate up to 24 hours. Let dough stand at room temperature for 30 minutes before continuing with step 3.

Coconut-Pecan Topping

In a medium bowl combine 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, and 1/4 teaspoon ground cinnamon. Cut in 2 Tbsp. butter until mixture resembles coarse crumbs. Stir in 2 Tbsp. flaked coconut and 2 Tbsp. chopped pecans.

Nutrition Facts

464 calories; total fat 20g; saturated fat 10g; polyunsaturated fat 2g; monounsaturated fat 7g; cholesterol 51mg; sodium 236mg; potassium 246mg; carbohydrates 67g; fiber 3g; sugar 32g; protein 7g; trans fatty acidg; vitamin a 436IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 102mcg; vitamin b12mcg; calcium 63mg; iron 3mg.

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