Salted Caramel Monkey Bread
It’s sweet, it’s sticky, it’s delicious, it’s…salted caramel monkey bread, aka the dessert highlight of all your BBQs and get-togethers this summer.
Tasty Team
Total Time
2 hr 50 min
2 hr 50 min
Prep Time
25 minutes
25 min
Cook Time
50 minutes
50 min
Total Time
2 hr 50 min
2 hr 50 min
Prep Time
25 minutes
25 min
Cook Time
50 minutes
50 min
Ingredients
for 8 servings
Monkey Bread
- ½ cup whole milk, warm
- 1 teaspoon active dry yeast
- 1 teaspoon white sugar or honey
- 1 large egg, beaten
- 2 overripe bananas, 1 mashed and 1 thinly sliced
- ½ teaspoon vanilla extract
- 3 cups all-purpose flour
- Pinch of kosher salt
Salted Caramel Sauce
- 1 cup brown sugar
- 8 tablespoons unsalted butter
- 1 teaspoon flaky sea salt
Nutrition Info
- Calories 419
- Fat 13g
- Carbs 68g
- Fiber 2g
- Sugar 23g
- Protein 7g
Estimated values based on one serving size.
Preparation
- Make the monkey bread: In a glass measuring cup or bowl, stir together the milk, yeast, and sugar. Let stand at room temperature for 5–10 minutes, until the yeast has bloomed. If your yeast does not bloom, discard it, and try a different yeast.
- Pour the milk mixture into the bowl of a stand mixer fitted with the paddle attachment. Add the egg, mashed banana, and vanilla. Beat on low speed until combined, about 1 minute.
- Remove the paddle attachment, and fit the mixer with the dough hook attachment. Add the flour and salt to the egg mixture. Beat on medium speed for about 5 minutes, until the dough is stretchy and elastic but still sticky.
- Grease a large bowl with butter or olive oil, and transfer the dough to the bowl. Cover loosely with a towel or plastic wrap. Let it rise in a warm place until doubled in size, 1–2 hours, depending on the temperature of your kitchen.
- After the dough has risen, make the salted caramel sauce: Place the brown sugar and butter in a small pot. Melt over medium heat, stirring continuously, until the butter and sugar are fully dissolved and silky smooth, about 5 minutes. Remove from heat, and stir in the sea salt.
- Arrange the sliced bananas on the bottom of an 8-inch square baking dish. Pour ¼ cup of the caramel sauce on top, spreading it evenly just to cover the bananas.
- Once the dough has doubled in size, give it a brief knead in the bowl to deflate it. Pinch off the dough into 1-tablespoon-sized balls. Arrange the dough balls in the baking dish, overlapping as needed. Pour the remaining caramel sauce on top of the dough balls.
- Loosely cover the baking dish. Let the bread rise in a warm place for 30 minutes–1 hour, until the dough balls have doubled in size.
- Preheat the oven to 375°F (190°C).
- Place the baking dish on a baking sheet lined with parchment paper. Bake for 30–40 minutes, until the dough turns dark golden brown. If you have a thermometer, the internal temperature of the bread should be 190°F.
- Let the monkey bread cool in the baking dish for 5 minutes. Invert onto a serving plate. Serve immediately.
- Enjoy!
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