A fun twist on classic banana bread, ideal for brunch or a cozy morning. This innovative take on banana bread is perfect for brunch gatherings or a cozy morning at home. By using store-bought biscuit dough, this recipe simplifies the traditional banana bread process while delivering a rich, coffee-cake-like texture.
🥣 Ingredients
- 1 can (16.3 oz) refrigerated biscuit dough
- 3 ripe bananas, mashed
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts
- 1 tsp ground cinnamon
👩🍳 Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the mashed bananas, brown sugar, melted butter, and vanilla extract.
- Cut the biscuit dough into quarters.
- In a separate bowl, mix the cinnamon and chopped walnuts.
- Dip each piece of biscuit dough into the banana mixture, then into the cinnamon-walnut mixture.
- Layer the coated dough pieces into a greased bundt pan.
- Pour any remaining banana mixture over the top.
- Bake for 50-60 minutes, or until golden brown.
- Allow to cool slightly before serving.
This pull-apart banana bread is best enjoyed warm and can be stored at room temperature for up to a day or refrigerated for up to four days
