Gorilla Bread

Move over monkey bread because Gorilla Bread is the where it’s at.  This ramped up version of monkey bread is sure to be a hit in your family it may even have them swinging from the chandler and banging their chests!  Imagine bananas foster meets dark chocolate peanut butter cup and have a baby…I know your mind is blown!  It’s quite possibility the best thing I have had in my mouth in the last year, and I eat a lot…A. Lot!Gorilla Bread

With Super Bowl less than a week away I wanted to have a week filled with yummy not so healthy foods that you can make for Super Bowl.  This week I am going to take you on a delicious adventure from breakfast to dessert we’ve got you covered here at Sassy Southern Yankee.  I’m warning you in advance these are NOT diet approved, but they will make your mouth water, and have you dreaming for days.  You might even forget all about Super Bowl 😉  I’m sure you have been eating healthy, and getting your fitness in, so why not take a break just for the day and have a cheat day! I won’t tell promise 🙂

Gorilla Bread Ingredients:

3 Ripe Chiquita Bananas Sliced

3/4 Cup Dark Chocolate Chips

1/2 Cup Peanut Butter (smooth or chunky)

1/2 Cup Peanuts

1/2 Cup Butter (1 Stick)

3/4 Cup Brown Sugar

1 Teaspoon Carmel Extract (or Vanilla if you don’t have Carmel)

2 Cans of Crescent Rolls

Pre-heat the oven to 350*.  Spray your bunt pan with non-stick cooking spray,  sprinkle 1/2 of the chopped peanuts into the bottom of the pan and set aside.

Bananas

Peel, and slice the bananas unto 1/4 inch pieces and set aside.  (We will use 2 bananas for the filling and 1 for the top)

Gorilla Bread

Next open the first roll of crescent rolls and place them flat on the cutting board.  Place a small amount of peanut butter on the wide end of the triangle about 1 teaspoon.  Place two pieces of banana and a few chocolate chips on top of the peanut butter.  Next fold the dough around the banana peanut butter goodness forming a large ball.  It will be about the size of an egg.  Continue this process until you use all of the crescent rolls (two cans).

Place the crescent roll balls on top of the peanuts in the bunt pan.  I like to stagger them so that they evenly fill the pan.

Gorilla Bread

Next sprinkle the remaining chocolate chips and the last sliced banana over the balls.

Carmel Sauce

In a small sauce pan combine the brown sugar and butter on medium heat until it starts to bubble.  Pour the hot mixture over the bananas in the bunt pan.  Place the pan into the oven and bake for 1 hour at 350*.

Gorilla Bread

Once the Gorilla bread is cooked let set in the pan for 2 or 3 min while you get a piece of parchment paper or foil.  Invert the pan onto the parchment/foil.  The bread should release from the pan with all of its yummy carmel sauce.

Gorilla Bread

Serve warm. I guarantee you that this Gorilla Bread will go fast so get your plate because seconds won’t be around.

Gorilla Bread

Gorilla Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
The perfect start to Super Bowl Sunday!
Ingredients
  • 3 Ripe Bananas Sliced
  • ¾ Cup Dark Chocolate Chips
  • ½ Cup Peanut Butter (smooth or chunky)
  • ½ Cup Peanuts
  • ½ Cup Butter (1 Stick)
  • ¾ Cup Brown Sugar
  • 1 Teaspoon Carmel Extract (or Vanilla if you don't have Carmel)
  • 2 Cans of Crescent Rolls
Instructions
  1. Pre-heat the oven to 350*. Spray your bunt pan with non-stick cooking spray, sprinkle ½ of the chopped peanuts into the bottom of the pan and set aside.
  2. Peel, and slice the bananas unto ¼ inch pieces and set aside. (We will use 2 bananas for the filling and 1 for the top)
  3. Next open the first roll of crescent rolls and place them flat on the cutting board. Place a small amount of peanut butter on the wide end of the triangle about 1 teaspoon. Place two pieces of banana and a few chocolate chips on top of the peanut butter. Next fold the dough around the banana peanut butter goodness forming a large ball. It will be about the size of an egg. Continue this process until you use all of the crescent rolls (two cans).
  4. Place the crescent roll balls on top of the peanuts in the bunt pan. I like to stagger them so that they evenly fill the pan.
  5. Next sprinkle the remaining chocolate chips and the last sliced banana over the balls.
  6. In a small sauce pan combine the brown sugar and butter on medium heat until it starts to bubble. Pour the hot mixture over the bananas in the bunt pan. Place the pan into the oven and bake for 1 hour at 350*.
  7. Once the Gorilla bread is cooked let set in the pan for 2 or 3 min while you get a piece of parchment paper or foil. Invert the pan onto the parchment/foil. The bread should release from the pan with all of its yummy carmel sauce. Serve warm. I guarantee you that this Gorilla Bread will go fast so get your plate because seconds won't be around.

 

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