Recipes and Cooking Monkey Bread 3.3 (4) Make this yummy pull-apart bread recipe with kids to introduce them to the fun of baking. Bake the sweet treat in muffin cups or a tube pan. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Prep Time: 60 mins Rise Time: 90 mins Bake Time: 35 mins Total Time: 3 hrs 5 mins Servings: 10 Jump to Nutrition Facts Ingredients 3 ¼ - 3 ½ cup all-purpose flour 1 package active dry yeast ¼ cup milk ¼ cup butter 2 tablespoon sugar 2 tablespoon light-colored corn syrup ½ teaspoon salt 2 small ripe bananas, mashed (3/4 cup) 1 egg ⅔ cup chopped pecans 1 cup sugar ¾ teaspoon ground cinnamon ⅓ cup butter or margarine, melted ½ cup caramel ice-cream topping 2 tablespoon maple-flavored syrup Directions In a large mixing bowl stir together 1 cup of the flour and the yeast. In a small saucepan heat and stir milk, the 1/4 cup butter, the 2 tablespoons sugar, corn syrup, and salt just until warm (120 degree F to 130 degree F), and butter almost melts. Add milk mixture to dry mixture. Stir in banana and egg. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Place in a greased bowl; turn once. Cover; let rise until double (about 1 hour). Generously grease ten 3-1/4-inch (jumbo) muffin cups or one 10-inch fluted tube pan. Sprinkle about half of the pecans in the bottoms of the 10 cups (about 1 teaspoon per muffin cup) or in the bottom of the tube pan; set aside. Stir together the 1 cup sugar and cinnamon; set aside. Preheat oven to 350 degree F. Punch dough down. Turn dough out onto a lightly floured surface. Roll out dough from center to edges, forming a 10x6-inch rectangle; cut rectangle into sixty 1-inch pieces. Gently pull each portion of dough into a ball, tucking edges beneath. Roll each ball in the 1/3 cup melted butter, then roll in cinnamon-sugar mixture. Arrange 6 balls in each prepared muffin cup, smooth side down, or all the balls in prepared tube pan, stacking gently. Cover; let rise in a warm place until nearly double in size (for 30 to 40 minutes). Sprinkle remaining pecans on top. Stir together caramel topping and maple-flavored syrup; drizzle on top. Bake individual breads in muffin cups for 25 to 30 minutes or until dough is light brown. Or, for whole loaf in fluted tube pan, bake 35 minutes or until bread is golden brown and sounds hollow when you tap the top with your fingers. Let stand for 1 minute. (If breads stand for more than 1 minute, the loaves will be difficult to remove from the muffin cups or tube pan.) Invert onto individual plates or a serving platter. Spoon any topping and nuts remaining in the cups or pan onto rolls or loaf. Cool 15 minutes. Serve warm. Makes 10 servings. Print Nutrition Facts (per serving) 463 Calories 17g Fat 75g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 463 % Daily Value * Total Fat 17g 22% Saturated Fat 7g 35% Cholesterol 50mg 17% Sodium 289mg 13% Total Carbohydrate 75g 27% Protein 6g Vitamin C 2.4mg 12% Calcium 30.3mg 2% Iron 2.9mg 16% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.