Choco-Nutty Banana Chip Monkey Bread - Rachael Ray Every Day

Choco-Nutty Banana Chip Monkey Bread

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Choco-Nutty Banana Chip Monkey Bread
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

Basic Monkey Bread

  • 1 envelope (1/4 oz.) active dry yeast
  • 4 cups flour, plus more for kneading
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 1 stick butter, cut into 4 pieces, at room temperature, plus more for greasing pan

Choco-Nutty Banana Chip

  • 1 cup (packed) light brown sugar
  • 1/4 cup natural unsweetened cocoa powder
  • 1/2 teaspoon ground allspice
  • 4 tablespoons butter
  • 1 cup mini chocolate chips
  • 1 cup chopped toasted walnuts
  • 1 cup coarsely crushed banana chips
  • 1/2 cup warm hot fudge sauce

Preparation

Basic Monkey Bread

In a small bowl, mix 2/3 cup warm water (110 degrees to 115 degrees ) and the yeast; let stand until dissolved, about 10 minutes.

Using a stand mixer with a dough hook, mix 4 cups flour, the sugar and salt at medium speed. Mix in the yeast mixture, eggs and butter pieces. Mix until smooth, adding more flour by the tablespoon if dough sticks to the sides of the bowl, 3 to 4 minutes. (If working by hand, mix the ingredients in a large bowl, then knead until soft, about 10 minutes.)

Transfer the dough to a buttered bowl; turn to coat. Cover; let rise in a warm, draft-free area until doubled in size, about 1 1/2 hours.

Preheat the oven to 350 degrees . Press down the dough. Pull off small pieces and roll into about 40 one-inch balls. Generously butter a large Bundt pan.

Choco-Nutty Banana Chip

In a medium bowl, whisk brown sugar, cocoa powder and allspice. In another medium bowl, microwave butter on high until melted, about 20 seconds. Roll the dough balls in the butter. Add the brown-sugar mixture, chocolate chips, 3/4 cup each walnuts and banana chips; toss to coat. Pile into the buttered Bundt pan.

Bake until the bread is golden and cooked through (lift one of the balls to check), 35 to 40 minutes. Let cool 5 minutes. Invert onto a large plate. Let cool 30 minutes.

Drizzle the warm bread with hot fudge sauce; sprinkle with 1/4 cup each walnuts and banana chips.