Banana Monkey Bread with Nutella Ganache2015-10-21
- Cuisine: Family
- Course: Desserts
- Skill Level: Intermediate
- Prep Time : 1:20 h
- Cook Time : 30m
- Ready In : 1:50 h
- FOR THE GANACHE
- 1/4 cup semi sweet chocolate morsels
- 3/4 cup Nutella
- 1/2 pint heavy whipping cream
- FOR THE BREAD DOUGH
- 1/3 cup of milk
- 2 tbsps butter
- 1 package of active dry yeast
- 2 tbsps sugar
- 3 1/2 cups flour
- 3 overripe bananas
- 1/2 tsp salt
- 1 egg
- 1/2 tsp of nutmeg
- FOR ROLLING THE DOUGH
- 1 cup sugar
- 1 tsp cinnamon
- FOR THE CARAMEL SAUCE FILLING
- 1/2 cup brown sugar
- 1/2 cup butter
First make the ganache by bringing the heavy cream to a slow boil over medium heat. Pour it over the morsels and Nutella in a separate bowl and stir until combined. You may need to whisk it at the end to make it smooth. Pop it in the refrigerator.
Microwave the milk for about 30 seconds. When you take it out, pop in the butter. You want the milk to be warm enough that it melts the butter, but not so warm that it kills the yeast that you add. (If need be, pop it in the microwave for another five to ten seconds.) Pour the sugar over the yeast, butter, milk mixture.
While the yeast starts to grow, combine the flour, bananas, salt, egg, and nutmeg in a stand mixer and mix with your bread hook attachment.
After about five minutes the yeast milk mixture will be ready to go. Pour it into the stand mixer and knead for about five more minutes. The mixture will seem wet, but it will come together. Scrape down with a spatula as needed.
Cover your dough with plastic wrap and let it rest in the mixing bowl for an hour.
Combine the sugar and cinnamon in a medium sized bowl. Spray a bunt pan with cooking spray
Make one inch sized dough balls, and drop them into the sugar and cinnamon mixture, and then into the bunt pan. The dough is going to be super sticky, so you might want to just drop a chunk into the sugar mixture and then when you pull it out it will be easier to work with. Add it to the bunt pan. Continue until all the dough is in balls and in the bunt pan.
Cover the bunt pan and let it rest and grow for an hour.
At the end of the hour preheat the oven to 375°C and melt the butter and whisk in the brown sugar. Pour over the dough and stick it in the oven for 30 minutes. Take it out of the oven, cover it with foil, and bake for an additional 10 minutes. Take it out of the oven and let it rest for 10 minutes.
During that time, take the ganache out of the refrigerator and make sure that it is liquid enough to pour. If it isn’t, put it in the microwave at half power for about 30 seconds at a time until you can easily pour it but before it is super thin.
Flip the Monkey Bread on to a plate, top with the ganache, and enjoy! Best served straight from the oven