Double chocolate banana monkey bread is flaky layers of golden caramelized, cinnamon-spiced, dual chocolate goodness that is a sweet, gooey, addictive delicacy.


Recipe Summary

30 mins
18 mins
10 mins
58 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch cake pan with cooking spray.

  • Combine brown sugar, half of the pudding mix, and cinnamon in a large resealable plastic bag. Seal and shake well until thoroughly combined and no lumps remain.

  • Pour the remaining half of the pudding mix and 1/2 cup melted butter into a small bowl. Stir until combined.

  • Dip each biscuit piece in the butter mixture and shake in the sugar mixture. Arrange half of the pieces into a layer on the bottom the prepared pan. Drop banana over the layer; sprinkle chocolate chips on top. Cover with a layer of of the remaining biscuit pieces.

  • Bake in the preheated oven until golden brown and no longer doughy in the center, 18 to 22 minutes. Cool monkey bread in the pan for 10 minutes. Invert onto a serving plate.

  • Beat confectioners' sugar, 2 tablespoons butter, and cream in a bowl until smooth. Drizzle over monkey bread.

Cook's Note:

Instead of making the icing, you can simply sprinkle confectioners' sugar on top of the baked monkey bread.

Nutrition Facts

396 calories; protein 3.3g 7% DV; carbohydrates 59.5g 19% DV; fat 17.4g 27% DV; cholesterol 26.9mg 9% DV; sodium 568.9mg 23% DV. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
My 11 year old son and I made this tonight and it was amazing. We had to make a few changes but everyone loved it. We couldn't find white chocolate pudding so we used regular chocolate pudding mix. We also used a cinnamon sugar mix we already had made instead of just cinnamon. We ended up using 2 tins of biscuit dough and it filled up our bunt pan when it was cooked. This was a very sweet dessert but it was great. We ended up pouring the left over pudding sugar mixture over the top before we baked it and it made a gooey delicious mess. I think a scoop of good vanilla icecream would help cut the sweetness. We will definitely make this again but next time we will use just cinnamon and not pour the left over pudding sugar mix over the bread. Read More