Pão de Macaco de Banana

Esta Pão de Macaco de Banana is an easy bread bread recipe made with a homemade banana biscuit dough that takes just 2 ingredients: banana and self-rising flour. It’s healthier than most classic monkey bread recipes made from store-bought biscuit dough. Egg-free, dairy-free, vegan.

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When I came up with my Bolinhos de banana com 2 ingredientes, it made my day (and it made my kids’ breakfast), because it was such an easy, fun, and totally delicious recipe. But then, I thought that the dough I created had to be good for more. A lot more.

I love making breakfast bread, like my Pão de banana com 3 ingredientes or Pão de banana com gotas de chocolate vegano. So, could I combine my passion for banana bread with my newfound love for this ridiculously easy 2-ingredient dough? You bet! The answer was monkey bread.

Embora a receita completa esteja logo abaixo, não perca todas as minhas dicas mais adiante, incluindo substituições de ingredientes, dicas de culinária e fotos do passo a passo!

Pão de Macaco de Banana

Esta Pão de Macaco de Banana is an easy bread bread recipe made with a homemade banana biscuit dough that takes just 2 ingredients: banana and self-rising flour. It's healthier than most classic monkey bread recipes made from store-bought biscuit dough. Egg-free, dairy-free, vegan.

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Tempo de preparação: 10 minutos minutos

Hora de cozinhar: 35 minutos minutos

Tempo total: 45 minutos minutos

Curso: Café da manhã

Cozinha: americano

Dose: 16 porções

Calorias: 151.8 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

1x2x3x

Ingredientes

Sistema americano - métrico

• ▢ 2 ¾ copos Self-rising Flour - (nota 1)
• ▢ 2 colheres de sopa Canela
• ▢ ¼ xícara Açúcar de coco - (nota 2)
• ▢ 1 ½ xícara Bananas maduras amassadas - equivalent to 3 large bananas
• ▢ 1 Banana - optional, to slice on top

Tempero

• ▢ ¼ xícara Óleo de canola - (nota 3)
• ▢ ¼ xícara Açúcar de coco - (nota 2)

Opcional

• ▢ ½ colher de chá sal

Instruções

• Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil paper with cooking oil spray.
• In a small bowl, stir coconut sugar with cinnamon. Set it aside.
• Mash the banana in a mixing bowl and make sure you pack the mashed banana in your measuring cups after sweeping off the excess to precisely measure 1 1/2 cups. Return to the bowl.
• Stir in self-rising flour, and salt if used, with a rubber spatula. When it starts to look crumbly, use your hands to knead and press the dough together. It will be very sticky, which is normal. Keep kneading until it forms a ball of dough.
• Clean your hands, oil them with oil, and rub some oil on your work surface and all around the dough.
• Divide the dough into balls – they don't have to be perfect, but roughly the same size – about the size of a golf ball. Set aside.
• Roll each dough ball into the cinnamon sugar prepared before.
• Place the dough balls in the prepared loaf pan. Arrange them next to each other to form a first layer, then stack them up in the pan until all the balls are in the pan.
• In another bowl, stir the coconut sugar and oil. The mixture will resemble a slightly liquid paste.
• Drizzle this paste on top of the bread and in the holes between the dough balls so it runs down the pan and forms a caramel layer when baking.
• If you like, add banana slices on top of the bread.
• Bake on the center rack of the oven for 35 minutes at 350 °F (180 °C) until golden brown and puffy.
• Flip the bread upside down on a wooden board and let it cool down to room temperature.
• Serve plain or with a drizzle of vegan royal icing.

Notas

notas 1: 1 cup of self-rising flour is equivalent to 1 cup of all-purpose flour with 2 teaspoons of baking powder. For a gluten-free option, use my conversor sem glúten, Mas não se esqueça do fermento em pó.

notas 2: You can use brown sugar, sugar, or sugar-free erythritol.

notas 3: Use oil with a light flavor. Melted plant-based butter or refined coconut oil also works.

Modo forno: Eu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15°C (25°F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

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Nutrição

Servindo: 1bola | Calorias: 151.8kcal | Carboidratos: 27.2g | Proteína: 2.9g | Gordura: 3.9g | Gordura saturada: 0.5g | Gordura poliinsaturada: 0.6g | Gordura monoinsaturada: 2.4g | Sódio: 10.6mg | Potássio: 127.7mg | Fibra: 1.8g | Açúcar: 6.8g | Vitamina A: 21.6IU | Vitamina C: 2.5mg | Cálcio: 14.7mg | Ferro: 0.4mg | Magnésio: 13.7mg | Fósforo: 27.7mg | Zinco: 0.2mg

O que é Pão de Macaco?

Classic monkey bread is a baked breakfast treat made from balls of dough stacked in a pan and drenched in melted butter, cinnamon, and sugar that creates a moist and sticky coating around the dough, similar to a rolo de canela.

It’s a very American thing that should really be more popular all around the world because it’s just so very delicious. I take it as my personal quest to make this recipe more visible! The balls of dough make it the perfect shareable breakfast or treat because your whole family can grab one, all at the same time. No need to slice it!

While the classic monkey bread is made in a Bundt pan (like my Bolo Bundt Vegano), you can make it in any type of pan. I’ve tried a few, and it was always delicious. Since I wanted to make a banana bread × monkey bread crossover, it only made sense to make this one in a loaf pan.

Tell me in the comentários below if you think this should be called Pão de Macaco de Banana or Monkey Banana Bread!

Ingredientes e Substituições

You need two ingredients for the dough, and three ingredients for the coating and filling and I’m ready to bet you have them in your pantry right now, so there’s no reason not to make this recipe now.

• Farinha Auto-Crescente – Self-rising (or is it self-raising?) flour is a pre-mixed flour made with all-purpose flour and baking powder. If you can’t find it in-store, you can make it yourself. Add 2 teaspoons of baking powder for each cup of flour. For a gluten-free option, use my conversor sem glúten, but don’t forget the baking powder. Because this dough is so simple, you cannot swap the flour for any other flour, like almond flour or coconut flour.
• Bananas amassadas – Bananas act as the sweetener and binding agent and bring moisture to the bread. You can play with the sweetness of the dough by just waiting before you bake the recipe (or buying riper bananas). One day of ripening will make the bread a notch sweeter.
• Sugar – I like to use unrefined, natural coconut sugar because it is (according to science) healthier than white sugar. If you’d rather go for a sugar-free alternative, you can use natural sweeteners like stevia-erythritol or allulose (though they might give you a minty feeling on the palate).
• Canela – True monkey bread requires a cinnamon sugar mixture to bring out all the traditional flavors of the treat.
• Óleo de abacate – While the classic recipe uses melted dairy butter, my favorite option is to make a coating with avocado oil. It’s one of the healthiest oils and has a high smoke point, which means it doesn’t degrade into dangerous chemicals at higher temperatures.

How To Make Banana Monkey Bread

The detailed steps are in the recipe card below and are fairly easy to follow. I will just include in this section photos of the key steps, so you know what the bread should look like! Scroll below for the full step-by-step video!

Vídeo passo a passo

Pro Tips for Perfect Treats

• Meça com precisão: Both the flour and the bananas need to be accurately measured. Use ultra-ripe bananas for best flavors and sweetness, the ones with dark skin.
• Sove a massa: The dough must be knead by hands for a few minutes. Even if it’s sticky, keep kneading until it comes together. Then, use oil to rub onto the dough and make it soft, smooth, elastic, instead of adding too much flour that makes the dough dense.
• Drop the pieces of dough in the loaf pan, don’t press them in the pan. This is essential for the monkey bread to split like it should.
• Use an oil with low flavor or melted plant-based butter to avoid strong flavors that oil like unrefined coconut oil would bring.

More Ripe Banana Recipes

If you still haven’t used all your ripe bananas, use them in these recipes:

Biscoitos de Proteína de Banana

Muffins de banana e cenoura

Pão de banana com 3 ingredientes

Bolinhos de Rosquinha de Banana