Gorilla Bread
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10
The perfect start to Super Bowl Sunday!
  • 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
  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.
Recipe by Sassy Southern Yankee at http://sassysouthernyankee.com/2014/01/gorilla-bread/