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Samantha Seneviratne's Sticky Banana Monkey Bread

Sticky Banana Monkey Bread

bySamantha Seneviratne
Total 3 hours and 30 minutes (includes rising time)
Active 40 mins
Makes 6 to 8 servings
Ingredients
Dough
  • 1 /2 cup warm milk (110°F to 120°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup (50 grams) granulated sugar
  • 3 1/2 cups (476 grams) all-purpose flour
  • 1 cup (220 grams) overripe mashed banana
  • 1 large egg, at room temperature
  • 1 teaspoon kosher salt
  • 6 tablespoons (84 grams) unsalted butter, at room temperature
Coating
  • 2 cups (400 grams) packed light brown sugar
  • 2 1/2 teaspoons ground cinnamon
  • 8 tablespoons (113 grams) unsalted butter, melted, plus more for the pan
Glaze
  • 4 ounces (113 grams) cream cheese, at room temperature
  • 1 tablespoon confectioners’ sugar
  • 1 to 2 tablespoons warm milk
  • 1 tablespoon pure vanilla extract
    Directions
    1. To make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the milk, yeast, and 1 teaspoon of the sugar. Set aside until foamy, about 5 minutes.
    2. Add the remaining sugar and the flour. With the mixer on low speed, add the banana, egg, and salt and mix until smooth and elastic, about 5 minutes. Add the butter, a bit at a time, and continue to mix the dough until the butter is fully incorporated and the dough is smooth, about 5 minutes longer. The dough will be sticky. Resist the urge to add more flour.
    3. Scrape down the sides of the bowl and gather the dough into a neat ball. Cover the bowl with plastic and set aside to rise in a warm place until doubled, 1 to 2 hours. (After the dough has doubled, you can punch it down, wrap it well, and refrigerate it for up to 2 days.)
    4. To prepare the coating: Mix the brown sugar and cinnamon. Generously butter a 12-cup Bundt pan.
    5. Pat the dough out into a large square. Use a large knife or pastry wheel to cut it into about 36 equal pieces. Roll each piece of dough into a ball, dip it in the melted butter and then toss lightly in the sugar mixture. Add the ball to the prepared pan. Repeat with the remaining dough. Cover lightly and set aside to rise, about 1 hour.
    6. Preheat the oven to 350°F. Uncover the bread and bake until it's puffed and set, about 35 minutes. An instant-read thermometer inserted in the center should read at least 190°F when it’s done.
    7. Immediately and carefully flip the bread out onto a plate. Let cool slightly.
    8. Meanwhile, prepare the glaze: Whisk together the cream cheese, confectioners’ sugar, milk, and vanilla. Drizzle the glaze over the bread and serve.