Banana Brûlée Pull-Apart Bread

A jazzed-up take on the classic monkey bread with sweet caramelized bananas and warm brown sugar.

Ingredients:

2 cans refrigerated buttery crescent roll dough

2 ripe bananas, sliced

1/4 cup sugar

1 tablespoon cinnamon

1/2 cup butter

1 cup brown sugar

1 teaspoon vanilla

Confectioner's sugar, optional for garnishing

Directions:

Heat oven to 350°F.

Spray a fluted bundt pan with nonstick baking spray.

Open crescents and keep entire roll together.

Cut rolled dough into 1/2-inch slices, then each slice into four small, bite-sized pieces.

In a large bowl, stir sugar and cinnamon. Toss crescents in mixture

Mix in the bananas.

Put the mixture into your pan, spread evenly and set aside.

In a medium microwave-safe bowl, heat butter, brown sugar and vanilla for 1 minute. Stir and microwave for 2 minutes more.

Pour warm butter mixture over dough mixture in pan.

Bake for 45-50 minutes or until top layer is golden brown.

Invert pan on serving platter. Due to stickiness of glaze, leave for approx. 5 minutes before removing pan. Hint: If a few small pieces stick to pan, simply use knife to “fix” best you can and sprinkle with confectioner’s sugar to “hide” imperfections for best display – as I did. In fact, I think it actually made it the perfect breakfast bread with extra touch of the light dusting of sugar.

Serve warm.