Chocolate Banana Monkey Bread

1. 1

   Preheat oven to 350 F. Spray a bundt pan with non-stick cooking spray. Set aside.

2. 2

   In a small bowl mix the granulated sugar and cinnamon. Set aside.

3. 3

   In a small pot, melt the brown sugar and the butter over low heat. Once melted remove from heat.

4. 4

   Separate the crescent rolls into triangles. Brush each triangle with sweetened condensed milk and top with 2 banana slices and about 2 teaspoons of the chocolate chunks. Fold the triangle of dough into a ball and seal the edges. Sprinkle each with 1/4 teaspoon of the cinnamon sugar. Set the balls aside until you are done with all of them.

5. 5

   Place half the walnuts in the prepared pan and top with half of the crescent roll balls. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the remaining cinnamon sugar. Then assemble another layer with the remaining ingredients.

6. 6

   Bake for 50-55 minutes, or until golden brown and firm to the touch. Cool in the pan on a wire rack for 5-10 minutes. Then invert the bread onto a serving platter. Serve warm.

7. 7

   Adapted from Paula Deen.

* Per serving · 4 servings · Values may vary.

No additional tips available.