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Warm Bananas Foster Monkey Bread with Rum-Caramel Glaze

You’ll flip for this deliciously sticky and sweet Bananas Foster Monkey Bread! This simple, crowd-pleasing recipe blends cinnamon, brown sugar, ripe bananas and a buttery rum-flavored sauce for a decadent twist on classic monkey bread. It’s perfect for brunch, a special breakfast, potlucks, or when you want an easy dessert that feels indulgent.

Bananas Foster Monkey Bread sits on a white plate.

Bananas are one of those fruits that so often reach perfect ripeness just as plans for banana bread begin. Bananas Foster Monkey Bread is an excellent and delicious alternative for using those ripe bananas. Instead of a single loaf, you get pull-apart pieces soaked in a warm banana caramel sauce. The combination of cinnamon-sugared biscuit pieces, smashed bananas, butter, and brown sugar gives a familiar Bananas Foster flavor in a fun, shareable format.

A chunk has been taken out of the Bananas Foster Monkey Bread.

This version is an upgrade from basic monkey bread: add a hint of rum or rum flavoring to deepen the caramel notes, and include chopped nuts if you like some texture. The recipe is quick to assemble — about 10 minutes of prep — and then it bakes into a golden, sticky treat that families ask for again and again.

If you enjoy this, consider other simple breakfast and dessert ideas such as apple waffles, banana muffins, or cinnamon rolls to expand your repertoire and customize for seasonal fruit or flavors.

A closeup of the complete Bananas Foster Monkey Bread on a white plate.

What Do I Need to Make Easy Bananas Foster Monkey Bread?

  • 2/3 cup granulated sugar
  • 1 Tablespoon ground cinnamon
  • 2 (16 ounce cans) refrigerated buttermilk biscuit dough
  • ¼ cup chopped pecans or walnuts (optional)
  • 2 ripe bananas
  • 2/3 cup butter
  • 2/3 cup packed light brown sugar
  • 1 teaspoon rum flavoring or 1 1/2 Tablespoon rum

Step by Step Instructions

  1. Preheat the oven to 350°F (175°C). Grease a Bundt pan with nonstick spray or butter and set aside.
  2. Combine the granulated sugar and ground cinnamon in a large bowl or a gallon-sized resealable bag and mix thoroughly.
  3. Cut each biscuit into six pieces and add the pieces to the cinnamon-sugar mixture. Toss or shake until every piece is evenly coated in the cinnamon sugar.
  4. If using, sprinkle the chopped pecans or walnuts in the bottom of the prepared Bundt pan. Layer the coated biscuit pieces over the nuts, distributing them evenly.
  5. Thoroughly mash the ripe bananas with a fork until mostly smooth. In a medium saucepan, combine the smashed bananas, brown sugar and butter. Cook over medium heat, stirring occasionally, until the butter melts and the sugar dissolves into a silky sauce.
  6. Remove the pan from the heat and stir in the rum flavoring or measured rum. Allow the sauce to cool slightly for a minute or two.
  7. Pour the warm banana caramel sauce evenly over the arranged biscuit pieces in the Bundt pan.
  8. Bake at 350°F for 35–45 minutes, or until the biscuits are cooked through and the top is golden brown. Oven times vary, so check for doneness by ensuring the center pieces are baked and a toothpick inserted into a few places comes out with little to no raw dough.
  9. Let the monkey bread rest in the pan for about 10 minutes so the sauce can set a bit, then carefully invert the pan onto a serving plate. Be cautious — the sauce will still be hot.

Pin this recipe or save it for later — it’s perfect for gatherings and makes a show-stopping centerpiece for brunch or dessert.

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 35–45 minutes
  • Cool Time: 10 minutes
  • Total Time: about 1 hour 5 minutes
  • Servings: 12
  • Calories (approx.): 213 per serving

Ingredients (Quick Reference)

  • 2/3 cup granulated sugar
  • 1 Tablespoon ground cinnamon
  • 2 cans (16 oz each) refrigerated buttermilk biscuit dough
  • ¼ cup chopped pecans or walnuts (optional)
  • 2 ripe bananas
  • 2/3 cup butter
  • 2/3 cup packed light brown sugar
  • 1 teaspoon rum flavoring or 1 1/2 Tablespoon rum

Instructions (Quick Reference)

  1. Preheat oven, grease a Bundt pan.
  2. Mix cinnamon and sugar; coat biscuit pieces.
  3. Place nuts (optional) and biscuit pieces in the pan.
  4. Make banana-brown sugar-butter sauce on the stove, stir in rum flavoring.
  5. Pour sauce over biscuits and bake 35–45 minutes.
  6. Cool 10 minutes, then invert onto a platter and serve warm.

Tips and Serving Suggestions

  • Use very ripe bananas for the best banana flavor and natural sweetness.
  • If you prefer no alcohol, use rum flavoring instead of rum.
  • Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special dessert.
  • Store leftovers covered in the refrigerator for up to 3 days; reheat gently in the oven or microwave before serving.

Nutrition

Approximate nutrition per serving: 213 kcal, 27 g carbohydrates, 12 g fat, 1 g protein, 24 g sugar, 1 g fiber, 85 mg sodium, 27 mg cholesterol. Values are estimates and will vary depending on specific brands and ingredient amounts used.

Recommended Equipment

  • Bundt pan (10–12 cup capacity recommended)
  • Medium saucepan
  • Mixing bowl or resealable bag for coating biscuits
  • Fork for mashing bananas
You’ll flip for this deliciously sticky and sweet Bananas Foster Monkey Bread! This easy-to-make treat combines cinnamon, brown sugar, and ripe bananas, drizzled with a rich rum sauce for a decadent twist on classic monkey bread.