PINEAPPLE UPSIDE DOWN MONKEY BREAD
The best and variations galore. We love it!
Provided by sheila
Categories Bread Yeast Bread Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup tube pan(such as Bundt®).
- Unroll and separate biscuits; cut each portion into four or six pieces, depending on your preference. Spray cut biscuits with cooking spray to coat.
- Pour white sugar into gallon-size resealable plastic bag; add biscuits to bag, seal bag, and shake to coat.
- Melt butter in a saucepan over low heat; stir brown sugar and vanilla into the melted butter to dissolve the sugar. Pour butter mixture into the prepared tube pan. Sprinkle chopped pineapple evenly around the pan atop the butter mixture; top with sugar-coated biscuit dough.
- Bake in preheated oven until golden brown, 40 to 50 minutes; let cook in pan for 5 to 10 minutes before inverting onto a serving platter.
Nutrition Facts : Calories 883.3 calories, Carbohydrate 115.5 g, Cholesterol 62.5 mg, Fat 43.4 g, Fiber 1.4 g, Protein 10.4 g, SaturatedFat 19.8 g, Sodium 1666 mg, Sugar 61.1 g
UPSIDE-DOWN BANANA BREAD RECIPE BY TASTY
Here's what you need: ripe bananas, eggs, oil, granulated sugar, ground cinnamon, all-purpose flour, butter, brown sugar, bananas, vanilla ice cream
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, mash the ripe bananas. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.
- Add the flour and mix until the batter has no large pockets of flour. Set aside.
- In a pot over medium-low heat, melt the butter, then mix in the brown sugar until dissolved.
- Bring up the heat to medium-high, cooking until the mixture starts bubbling and the sugar has melted.
- Remove the caramel from heat and pour into a greased 9x9-inch (23x23 cm) baking pan.
- Lay the banana slices evenly on top of the caramel.
- Spread the banana bread batter on top.
- Bake 40-50 minutes.
- Cool until the bottom is barely warm and use a knife to loosen the edges from the pan.
- Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate.
- Slice, then serve with vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 787 calories, Carbohydrate 108 grams, Fat 36 grams, Fiber 5 grams, Protein 10 grams, Sugar 54 grams
UPSIDE-DOWN BANANA BREAD
Make and share this Upside-Down Banana Bread recipe from Food.com.
Provided by Food.com
Categories Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Topping:.
- Preheat oven to 350 degrees. Grease a 8 ½ x 4 ½ inch loaf pan.
- In a small saucepan add 3 tbsp butter and brown sugar. Gently heat over medium until the butter melts. Stir to combine.
- Pour into the prepared loaf pan and add the sliced banana in a single layer slightly overlapping. Set aside.
- Banana Bread:.
- Using a hand mixer cream butter and sugar in a bowl. Add eggs one at a time and mix.
- In a separate bowl whisk together the flour, baking soda, salt and cinnamon. Add the mashed banana to the creamed sugar and beat until incorporated. Add the dry ingredients and mix until just combined.
- Pour the batter in the loaf pan.
- Bake on a parchment lined sheet tray for 55-60 minutes until a toothpick inserted into the cake comes out clean.
- Allow banana bread to rest for 10 minutes before inverting on to a plate. Allow to cool completely before slicing.
Nutrition Facts : Calories 3560, Fat 139.5, SaturatedFat 84.1, Cholesterol 707.6, Sodium 2621.9, Carbohydrate 560.6, Fiber 18, Sugar 365.1, Protein 38.6
UPSIDE-DOWN BANANA MONKEY BREAD
Everyone digs in to monkey bread thanks to its pull-apart shape. We add banana slices and pecans to top this already scrumptious showpiece for a brunch or family gathering. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Time 1h10m
Yield 24 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, dissolve yeast and 1 tablespoon brown sugar in warm milk. In a large bowl, combine bananas, egg, butter, yeast mixture, salt, cinnamon, 1-1/2 cups flour and remaining brown sugar; if desired, add extract. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a small saucepan, combine glaze ingredients; bring just to a boil, stirring constantly. Reserve 1/4 cup for topping. Pour remaining glaze into a greased 13x9-in. baking pan; sprinkle with pecans., Pour melted butter into a shallow bowl. In another shallow bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide and shape into 48 balls., Dip dough balls in butter, roll in sugar mixture and place in prepared pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate. Top with sliced banana; drizzle with reserved glaze. Serve warm.
Nutrition Facts : Calories 296 calories, Fat 10g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 166mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.
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