This Gooey Banana Monkey Bread with Strawberry Sauce is absolutely delicious! Tender, banana-filled pull apart brioche pieces, grouped together and smothered in a thickly sweet strawberry sauce and sprinkled lightly with chopped pecans. This recipe is the perfect sweet treat for the summer and is easy to whip together.
Happy Monday! It’s the start of a new week, so why not kick things off with a new recipe, right? I mean, I have to keep things sweet, especially on a Monday when most of us dread the long week ahead. Haha.
I don’t know about you, but I love Monkey bread! Are you a fan?
I am in pure bliss of this round, heavy, pull-apart loaf with a slightly sweet taste. It’s just my obsession. Plus, you’re able to make so many different types, using whatever flavor you see fit. What’s there not to love?
The longest part of this recipe is the rising of the dough, which takes about an hour and half. Just like with rolls, such as these Almond Blueberry Sweet Rolls with Blueberry Cream Cheese Glaze or Strawberry Sweet Rolls with Lemon Cream Cheese Glaze, the dough uses yeast, which allows it rise and double, sometimes tripling in size.
Once your dough has risen successfully, the ease of everything begins. You simply roll your dough into little balls and pack them in a large bundt cake pan tightly, which allows them to bake together, but can easily be pulled apart to pure, tender perfection! YUM!
Personally, I love the combination of bananas and strawberries. They just go together so well.
One being subtle and sweet, while the other gives a nice tartness for a great balance. That’s why I chose to use both in this recipe.
For a Vegan option, you can take a quick peek at this Vegan Maple Carrot Monkey Bread, which is super tender, sweet, and light, all at the same time.
With a crunchy crust on the outside, you’ll truly enjoy the inside’s gooeyness from the maple and brown sugar mixture that is infused within the bread’s layers. Completely dairy-free, gluten-free. YUM, indeed.
Let’s dig right into this recipe, shall we?
Start by buttering a large bundt cake pan.
In a medium bowl, whisk together the coconut milk, water, melted unsalted butter, pure cane sugar, and yeast. Set aside and let the yeast activate. **NOTE: Ensure that the milk and butter mixture is WARM and NOT too hot; this kills the yeast. Mixture should begin to “foam” after a few minutes of yeast activating.**
In the bowl of an stand mixer (fitted with dough hook), add the flours, cinnamon, and sea salt together and mix slowly for 1 minute. Then keeping the mixer’s speed on low, slowly add the milk, eggs, vanilla, and banana puree. After everything is well incorporated, increase the speed to medium and mix until the dough is elastic-like, 6 to 7 minutes. **If you think the dough is too wet OR sticky , add 2 Tbsps of flour at a time and mix until the dough comes together. **Dough may still be a bit sticky, but you should be able to pick it up and form a firm ball.**
Next, lightly coat a large bowl with extra virgin olive oil and place the dough ball in the bowl and turn dough around in the bowl to coat lightly with the oil. Cover the bowl with plastic wrap and let the dough rise until doubled (about an hour and a half). **Best if left in on a WARM surface**
Meanwhile, mix together the organic brown sugar and cinnamon in a small bowl and the melted butter in a separate small bowl.
In the meantime, add your strawberry compote (sauce) to the bottom of the bundt cake pan, evenly spreading it out until all of the pan’s bottom is covered.
Once dough has fully risen, remove it from the bowl and place on a lightly floured surface. Grab a small piece of dough and roll each dough piece into a ball (it doesn’t have to be perfect, just get it into a small rough ball-shape). Then, lightly roll the dough ball in the melted butter and then the brown sugar mixture and then layer the balls in the bundt pan, stacking them tightly together. Repeat until all dough is rolled into balls.
Cover everything in the loaf pan with plastic wrap and let rise AGAIN in a warm place for about 20 minutes. Preheat oven to 400 degrees Fahrenheit.
Once risen, bake Monkey bread for about 35-45 minutes or until a toothpick OR knife inserted into the dough comes out clean.
When done, remove bread from the oven and let it cool for 10 minutes. Carefully remove bread from loaf pan, sprinkle with chopped pecans, break apart, and enjoy!
If you choose to make this Gooey Banana Monkey Bread with Strawberry Sauce recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Gooey Banana Monkey Bread with Strawberry Sauce.