I am a Honey Bee

All about my adventures with cooking, crafts, and travel

banana bread

Nutty Chocolate Chip Banana Monkey Bread

Damn, toddlers are difficult.

Under statement of the year, right?

Besides stating all the obvious things like them freaking the eff out over dumb stuff like what shoes they want to wear (I swear we can NEVER find the pair she wants to wear right that very minute!) or the Minnie/Dora/Disney Princess of the cup she wants, we have entered a whole new realm of ‘fun’.

We have now entered the fun bed time fights that involve me moving things because they scare her. Last night I had to move a stack of framed pictures and canvases sitting on her dresser to get hung up since they “look like an alligator” Say what?!?

Then a little while later I had to move a bag in the hallway since it, again, looked like animals trying to eat her. 

Can’t wait to see what tonight brings!

Also, I was asking her what I should put into the monkey bread. We settled on adding in chocolate chips (duh!) to the bananas and nuts. She was too into watching Shimmer and Shine on my phone (our cable isn’t hooked up yet… ugh!) to help me make it so understand what I was doing because…

as soon as it was ready and we offered her some “monkey Bread” she refused “EWWWWWW NO MONKEY’S BREAD.” Well then…

 

It’s like a

I almost called this Chunky Monkey Monkey Bread but I was afraid the double ‘monkey’ in the name would be confusing. Maybe?

And that’s all my silly stories for today!

Nutty Chocolate Chip Banana Monkey Bread

Makes 10-12 servings

Ingredients

  • 3 packages of refrigerated buttermilk biscuits
  • 1 Cup brown sugar
  • 1/2 Cup granulated sugar
  • 1 Tablespoon cinnamon
  • 2 bananas, thinly sliced (about 1/4″ thick)
  • 2/3 Cup finely chopped nuts, such as walnuts or pecans
  • 1 Cup chocolate chips
  • 1 Cup butter, melted

Process

  • Preheat the oven to 350 degrees. Spray a fluted tube pan with non stick cooking spray
  • Cut each roll into 4 pieces.
  • Place half the banana slices, chopped nuts, and chocolate chips in the bottom of the pan.
  • Roll each piece into the blend of sugars and cinnamon. Then put into the tube pan.
  • Once half the pieces are in the tub pan, add the remaining slices of banana, nuts, and chocolate chips.
  • Finish putting the coated biscuit pieces into the tube pan then evenly pour the butter over all of the pieces.
  • Bake for 43-48 minutes. Let cool for 5 minutes before inverting on a platter for serving.