Chocolate Banana Monkey Bread

This week was Red Ribbon Week at school. Red Ribbon Week is an alcohol, tobacco and other drug and violence prevention awareness campaign. Each day of the week has a different theme.

Monday was Western Day. I didn’t think to take a picture of that because that’s pretty normal around here for us.

Tuesday was Mismatched Shoe Day:

Wednesday was Wear Red Day. Somehow this is always our most difficult day! Megan had to wear one of my shirts and Taylor decided to just not participate. (so I didn’t get a picture)

Thursday was Crazy Hat Day:

Friday was College Day:

The monkey bread….



3 Tbs Sugar
1 tsp Ground Cinnamon
1 cup Light Brown Sugar, packed
8 Tbs Unsalted Butter
2 Cans Refrigerated Crescent Rolls
3 Tbs Sweetened Condensed Milk
2 Bananas, sliced to make 40 slices
4 oz Semisweet Chocolate Chunks
1-1/2 cups walnuts, chopped

Preheat oven to 350 degrees. Spray a Bundt pan with non-stick cooking spray. Mix the sugar and cinnamon. In a small pot, melt the brown sugar and the butter over low heat.

Separate the crescent rolls into triangles. Brush each triangle with sweetened condensed milk and top with 2 banana slices and about 2 teaspoons of the chocolate; fold into a ball and seal the edges. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.

Place half the walnuts in the pan and top with half of the crescent roll balls. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake for 50-55 minutes, or until golden brown and firm to the touch. Cool on a wire rack for 5-10minutes. Serve warm.

Adapted from Paula Deen

Servings: 20
Calories 273
Fat 16.2g
Carbohydrates 28.8g
Fiber 1.3g
Nutrition Grade D+

Today’s Leopard Print Find:¬†Holiday Time Red Velvet Santa Hat with Leopard Spot Faux Fur Trim & Pom Pom Topper