BANANA CINNAMON MONKEY BREAD

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• 2 (7.5 ounce) can biscuits with 10 to a can (I used Great Value homestyle)
• 1/4 cup white granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1 cup nuts, chopped, divided (I used pecans)
• 2 bananas, mashed
• 1 teaspoon vanilla extract
• Cooked Topping to be melted in microwave or top of stove:
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 1 stick butter or 8 tablespoons or 1/2 cup

Spray a 10 inch bundt pan with cooking spray. Cut each biscuit in half, roll each half into a ball with your hands. Combine the 1/4 cup white granulated sugar and the 1 1/2 teaspoons ground cinnamon in a bowl and mix well. Dip each round biscuit ball in the mixture. Put 1/2 cup of the chopped nuts in the bottom of your bundt pan and 1/2 of the cinnamon rolled biscuits (20 dough balls) on top of the nuts. Combine brown sugar, ground cinnamon, and butter in a bowl and melt in the microwave. You could melt on stove. Once melted stir in mashed bananas and vanilla extract. Drizzle half of the melted butter and banana mixture over the biscuits in the bundt pan. Add the second layer of biscuits and pour remaining half of banana mixture over top. (If you have any cinnamon and sugar left from dredging the biscuits, pour it over last layer of biscuits, too, and then add last 1/2 cup chopped nuts. Bake in preheated 350 degree oven for 35 to 40 minutes. Let cool for 10 minutes and remove from pan. You can add a powdered sugar glaze if you like to just eat it without the glaze. Makes about 8 servings. Enjoy!

Glaze:

1 cup powdered sugar

4 to 5 tablespoons milk

Mix to pouring consistency and drizzle over cooked monkey bread

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