Video by @wholesomehedonista on Instagram
Extra saucy melt in your mouth pull apart monkey bread! Hope you enjoy!
Recipe:
Dough
1/2 of a large slightly overripe banana
1 tsp soft coconut oil (optional but highly recommended)
4 tbsp all purpose flour (gf, paleo, or regular all work!)
3/4 tsp baking powder
1/8 tsp salt
Almond milk if needed
Coconut sugar mixture:
1 tbsp coconut sugar
1 tsp cinnamon
Caramel Sauce:
2 1/2 tablespoons coconut sugar
2 tablespoons canned coconut milk cream (hardened thick white part on top of chilled or unshaken can)
Pinch salt
*I’ve only tested with all-purpose blends not almond, coconut, oat etc individually
Mash banana well with a fork. If using gf or regular flour mix in coconut oil until well combined (will work without coconut oil but creates an amazing soft pillowy texture and enhances flavor – paleo blends made with almond flour already contain fat so it’s not needed). Add in flour, baking powder and salt. Mix with a fork until a dough forms being careful not to over-mix or dough will be tough. Only add almond milk if needed (different flour blends can yield different results, most I tried didn’t need any only one starchy gf blend did, even if it appears to be dry at first just keep mixing). Dough will be soft and slightly sticky – if for some reason dough is way too soft to come together add a little more flour but only as needed as too much will create a tough texture. Lightly flour a hard surface and gently pat down dough onto it (do not roll out). Lightly flour top of dough. Fold dough once, then a second time over itself. Gently form dough into a dome and cut into 4-8 segments. Roll each segment into coconut sugar mixture. Arrange in a large, tall mug. Make caramel sauce in a separate microwaveable container by stirring together coconut sugar, canned coconut milk cream, and salt until well combined. Microwave 30 seconds then pour over dough. Microwave monkey bread for about 90 seconds (microwaves can vary). Cool just slightly then enjoy!!