Paula Deen’s Banana-Chocolate Gorilla Bread
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from Good Morning America.
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup light brown sugar, packed
- 8 tablespoons butter (1 stick)
- 2 tubes refrigerated crescent roll dough (12 ounces)
- 3 tablespoons sweetened condensed milk
- 2 bananas, sliced 1/4-inch to make thick 48 slices
- 4 ounces semisweet chocolate chips (about 2/3 cup)
- 1 1/2 cups walnuts, chopped
- Preheat oven to 350°F. Spray a Bundt pan with non-stick cooking spray. Mix the granulated sugar and cinnamon. In a small saucepan, melt the brown sugar with the butter over low heat.
- Break open the crescent roll packages and separate the triangles of dough. Brush each triangle with sweetened condensed milk and top with 2 banana slices and 1 teaspoon chocolate chips; fold the edges of the triangle together and seal. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.
- Place half of the walnuts in the pan and top with half of the dough packets. 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 1 hour, until puffed, golden brown, and firm to the touch. Transfer the pan to a rack and allow to cool for 5 minutes. Place a platter on top of the pan and invert. Serve warm.
NOTES & SUBSTITUTIONS: I did not use the sweetened condensed milk or cinnamon sugar and it was still delicious!
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