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Nutrition Facts
Serving Size 143 g
(Approx. 12 Servings)
Amount Per Serving
Calories 490 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 1000 mg 42%
Total Carbohydrate 84 g 28%
Dietary Fiber 2 g 8%
Sugars 41 g
Protein 6 g
Vitamin A 2% Iron 10%
Vitamin C 6% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Bananas Foster Monkey Bread
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
12  People


Recipe makes 12 Servings

1/3 cup(s) coconut sugar
1 Tbsp ground cinnamon
2 jumbo buttermilk biscuits, cut into quarters
2 bananas
1 1/2 cup(s) H-E-B Brown Sugar Glaze
4 Tbsp salted butter (1/2 stick)
1 Tsp rum extract
1 Tsp orange, finely zested
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Preheat oven to 375˚F. Grease a Bundt pan thoroughly with spray oil.
Mix coconut sugar and cinnamon together in a bowl; roll pieces of biscuit dough in sugar/cinnamon mixture. Layer bananas and coated biscuit pieces in the prepared pan.
In a microwaveable measuring cup, mix brown sugar glaze, butter, rum extract and orange zest. Microwave long enough to melt butter – about 45 seconds.
Pour mixture over layered biscuit and banana pieces.
Bake in preheated oven until golden brown, 45-60 minutes. Let it cool about 10 minutes. Invert pan on a large dinner plate before serving. Remove pan and enjoy monkey bread warm.



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