Banana Yogurt Monkey Bread. Great recipe for Banana Yogurt Monkey Bread. This is a variation of my banana yogurt bread. When dividing the dough, don't be too concerned about having equally sized portions.

Sweet, ooey gooey, monkey bread gets a Cajun twist with my lightened-up Banana's Foster Monkey Bread. This decadent treat is complete with a bourbon caramel sauce that will have you thinking you're in the French Quarter! The yogurt lends a touch of tanginess to the loaf without overpowering the banana flavor. You can have Banana Yogurt Monkey Bread using 13 ingredients and 11 steps. Here is how you cook that.

Ingredients of Banana Yogurt Monkey Bread

You need 90 grams of Bananas.
Prepare 80 grams of Plain yogurt.
Prepare 200 grams of Bread (strong) flour.
It's 20 grams of Cake flour.
You need 22 grams of Sugar.
You need 2 1/2 grams of Salt.
Prepare 3 grams of Dry yeast.
Prepare 22 grams of Unsalted butter.
It's of For the syrup:.
It's 30 grams of Sugar.
You need 30 grams of Unsalted butter.
It's 1 tsp of water.
Prepare 1 dash of bit Cinnamon powder.

And then it's up to you to add any type of mix-in, from chocolate chips to chopped nuts or even additional fresh fruit (try blueberries or raspberries for the best results). Yogurt Banana Bread is an absolutely delicious banana bread recipe that we've deemed the BEST banana bread ever. The recipe comes together really quickly and makes one perfectly sweet, light bread with lovey banana flavor. The bread isn't dense and looks as great as it tastes!

Banana Yogurt Monkey Bread step by step

Mash up the banana with a fork to turn it into a paste. Put the yeast in a bread machine, and start the dough-only program. Add the butter after 5 minutes..
Test the dough with your finger to see if it's risen enough. If it hasn't, keep it rising. When it's done, take the dough out onto a work surface, and punch it down to deflate..
Divide the dough into 24 to 30 portions and round out each one. Leave to rest for 15 minutes. I divided it into 26 portions this time, but the number can be approximate..
While the dough rests, make the syrup. Put all the syrup ingredients in a pan, and dissolve over low heat. Add cinnamon if you like..
When the dough has rested, press down on each piece with your hands to form 6cm diameter circles..
Pinch the dough together as shown to seal them closed on the bottom like this..
Pinch closed from side to side too, round in the corners, and pinch closed securely. Roll to form a ball..
Dip each ball in syrup, and pack into an oiled kugelhopf mold with the seam side up. Pour any remaining syrup into the mold..
Leave it to rise to double its size. Preheat the oven to 200°C when the time is right..
Lower the oven temperature to 180°C, and bake for 24 minutes. When it's baked, drop the mold onto your countertop from about a 15cm height to push out the hot air. Invert onto a plate..
Take care not to burn yourself as you rip up and eat the hot bread. It's so good, you won't be able to stop. It's delicious when cooled down too..

Just in case you're unfamiliar with monkey bread, let's briefly go over what it is before diving into the recipe! Traditional recipes consist of small balls of dough (often store-bought canned biscuit dough, as a shortcut!) coated in cinnamon sugar and layered in a bundt cake pan, then drizzled with a mixture consisting of a lots of melted butter and more sugar. If you're looking for a classic, kitchen-tested, Doughboy-approved monkey bread recipe, this is it. Toss Pillsbury™ biscuits with cinnamon-sugar, pour in a brown sugar-butter mixture and bake in a bundt pan until golden brown. The result is a warm, gooey, buttery, comforting and delicious pull-apart—just the thing you'd want to eat for breakfast or dessert (or both!).