This one was another big hit, especially with the big boys. Tasting almost like mini-donut holes, though a bit denser, the banana was just a hint of flavor without overpowering, which was wonderful. The kneading took longer than the original recipe called so I would add more flour to the dough ahead of time.
Although the ingredients say this is a quick bread, the process to form these took about 2 hours +bake time. So just keep that in mind when making. Also, I got 20 muffins out of this recipe instead of the 12 noted in the original!
Banana Monkey Bread
Makes ~20 Muffins
3 1/4 C Flour + Extra for Kneading
2 tsp Baking Powder
1 tsp Salt
1/2 tsp Baking Soda
1/3 C Shortening
1/2 C Buttermilk (I used 1/2 C Milk with 1Tbsp White Vinegar)
2 bananas, mashed
1/2 C Butter (melted)
1 C sugar
1 1/4 tsp Cinnamon
I used 1 C Sugar Cookie Icing and added 2 Tbsp Milk to thin it out
-In a medium bowl, stir together the Flour, Baking Powder, Salt, and Baking Soda.
-Cut in the chilled Shortening using a pastry cutter or fork until the mixture resembles coarse meal
-Add the mashed Bananas and Milk and stir together with a fork just until the dough comes together.
-Turn dough out onto a lightly floured surface and knead several times, adding flour until the dough is no longer sticky.
-Roll dough into tablespoon-size balls.
-In a small bowl, stir together the Sugar and Cinnamon.
-In a separate small bowl, melt the Butter.
-Roll dough balls in melted butter, then roll in cinnamon-sugar.
-Place 4 dough balls in each paper lined muffin cup.
-Bake at 400 for 15-20 mins or until toothpick lest clean.
-Let cool about 15 mins then drizzle glaze over muffins and let sit another few minutes.