Comments on: monkey bread with cream cheese glaze

By: zuckerwandlerin

zuckerwandlerin — Mon, 14 May 2012 21:06:42 +0000

Nice idea! I try it this weekend :) thank you for inspiration!

By: John

John — Mon, 14 May 2012 00:38:32 +0000

@ Aisha:

wow dude really good to know you weren’t in the mood for regular banana bread. thanks for sharing your train of thought, it made my day.

thanks for telling us you are lazy, i guess we will not be allocating you any urgent tasks.

By: Aisha

Aisha — Sun, 13 May 2012 02:04:23 +0000

I had a few overripe bananas lying around, and wasn’t in the mood for regular banana bread (ie non-yeasted). And yes, I know the train of thought is lame, but I figured “hey, I’ve got bananas, monkeys like bananas, why not try making monkey bread”. Mind you, I had never tasted money bread before…
So I mashed the bananas and added them to the dough, decreasing the amount of milk and sugar (I guess I always have to fiddle with perfect recipes too…)
Four hours later and out came this deliciously lumpy mound of sticky goodness. The banana-butter-cinnamon-brown sugar combo didn’t turn out too bad I’d say!
I skipped the frosting because I’m lazy, didn’t have the ingredients on hand and wanted to have more of a decadent tea-time treat rather than a dessert.
My only problem occurred when i turned it out of its pan. Some of the little balls of dough fell off. I suspect this is due to the fact that I used a springform pan with a “bundt-like” bottom, and some of the gooey sugar and butter mixture leaked instead of caramelizing and sticking the pieces together. One more reason to buy a *real* bundt pan ;)

Thanks for bringing so much joy to our tiny kitchen deb!

By: deb

deb — Fri, 11 May 2012 17:17:11 +0000

Courtney — Of course. I’d get it to about 30 minutes before it’s done rising and keep it in the fridge until you leave. It can finish on the ride over.

By: Courtney

Courtney — Thu, 10 May 2012 16:37:27 +0000

Deb – I LOVE this recipe. I have always wanted to take it to a brunch but obviously wanted the warm-out-of-the-oven version. Is it possible to allow this to continue to rise in transport and pop it in the oven on arrival? Thanks!

By: Courtney

Courtney — Wed, 18 Apr 2012 16:59:11 +0000

I made this for my husband’s birthday and it was really fabulous!! Although it took the majority of the afternoon from start to finish… it was well worth the effort and so fun doing it! Mine overproofed a little in the bundt pan (I read the directions wrong and thought you said 1-2 inches above the top of the pan instead of below!), but it still turned out amazing. I love grabbing just 1 little ball! I would recommend making double the cream cheese frosting, those little guys are just begging for some cream cheese to dip into! You’re amazing Deb!

By: Jessh

Jessh — Sun, 08 Apr 2012 18:49:34 +0000

Thanks for the recipe! I made it for Easter brunch today with an orange glaze and it was delicious – not too sweet, but perfect.

By: deb

deb — Thu, 15 Mar 2012 17:25:53 +0000

Hi Erin — I am sure it would be just fine.

By: Erin

Erin — Mon, 12 Mar 2012 21:02:17 +0000

Hi Deb! Thank you for always being my go-to recipe site! I am doing a big St.Pat’s boosey breakfast and was wondering, can I make this the night before? Assembly and everything, then just pull it out of the fridge and pop it in the oven?

By: Rachel

Rachel — Sat, 25 Feb 2012 03:30:47 +0000

Just an update for my fellow celiacs: I successfully made this gluten free! I used a crazy combination of flours (sorghum, brown rice, white teff, potato, tapioca, sweet rice, and a wee bit of amaranth) and added some flaxseed gel for binding. The marbles turned out a little dense, and they all fell apart when I removed them from the pan, but it was sooooooo tasty! I already miss it.