
Monkey Bread. image: Essy Roz

Monkey Bread. image: Essy Roz
I’ve accountered this bite a few years ago.
We visited our beloved friends who served monkey bread to the table.
It was the first time I’ve came across the name of this sweet bite.
It was the real and bloated version of the bread.
It hypnotized me and intrigued me greatly.
Since then that memory stayed with me.
Recently I’ve been playing with the thought of creating the Essy Roz version of this bite.
Something classic that connects to my kitchen,
A juicy bite, one that easily closes any loose ends.
My monkey bread had turned into the most legendary version of the memory that was in my heart.
The accuracy in textures,
The warming and indulging flavors,
The magic of making this bread,
The thought of beyond,
They all create magic in a little dish that’s full of surprises.
Because there’s nothing more magical than putting some basic ingredients together and creating this infinite and indulging joy.
Sticky and vivacious balls of dough,
Ones that make your sweet moment unforgettable,
They are rapped in glaze that turns the moisture in the bite to a one big ball of fun,
And at the bottom of the dish awaits the biggest treat,
The lake of divine sauce that’s just waiting for the moment where the balls of dough wipe it.
It’s a bite that you make with your hands and gobble with your hands.
It will surprise and excite whoever meets it,
And will get deep into your hearts.
Because there’s nothing more magical than combining banana and oatmeal and creating this marvelous magic.
A few single minutes of work,
A little spin in the microwave or the oven and this happy bite is yours
Healthy and happy indulgent days to us all 🙂

Monkey Bread. image: Essy Roz

Monkey Bread. image: Essy Roz

Monkey Bread. image: Essy Roz
Monkey Bread
Ingredients: Suitable for 1 cup for a single gobbler or a couple who just want a snack (In the end of the recipe you’ll find a family version)
For the dough:
- 1 banana
- ½ cup oat flour + 2-3 tablespoons oat flour if needed
- 1 teaspoon baking powder
For the balls mixture:
- 1 teaspoon cinnamon
- 3 tablespoons maple syrup (For alternatives, have a look at “A little extra From Me”)
For the sauce:
- 1 tablespoon maple syrup (For alternatives, have a look at “A little extra From Me”)
- 3 tablespoons non-dairy / regular milk
For the glaze:
- 1 teaspoon almond butter (Or any other nut spread of your choice)
- 1 teaspoon maple syrup
- Pinch of cinnamon
The poured glaze can be based on any spread you like (Can also use chocolate spread)
Steps:
- Begin by making the dough: squash the banana in a bowl until receiving a uniform mash with no lamps.
- To the banana mash add oat flour and baking powder and start mixing using a spoon / fork. Mixing it will create a wet doughy mixture.
- Let the mixture rest for 5 minutes and let the oatmeal swell and stabilize in the dough. Since every banana has a slightly different size, this is the stage where we check if there’s a need to add a little flour to get a stabilized dough. Kindly note that if too much flour is added, the balls of dough will come out dry post baking. I recommend trying to get the dough to a relatively sticky texture, but one that you can still work with. If the dough is convenient to work with but is a bit too sticky, try getting your hands a little wet.
- Create one big ball of dough in a unified size and cut it into 8 equal pieces.
- In a small bowl put all of the balls, maple syrup and cinnamon and mix well.
- Roll small balls out of the dough mixture and frost each ball in our ball mixture. Once done, place each ball in a cup / bowl that we want to make our monkey bread in. organize the balls so they cover all the surface of the dish and then create another layer of balls (Can also choose to make only one layer).
- Let’s make the sauce: in a bowl put maple syrup and non-dairy milk and mix well. Pour the sauce on top of the dough balls equally.
- Put the monkey bread dish in the microwave for 60 seconds.
- While in the microwave move on to making the glaze: put all ingredients in a bowl, almond butter, maple syrup and cinnamon and mix well.
Get the monkey bread out of the microwave, pour some of the glaze and serve while hot 🙂
A little extra from me:
- Can be kept in the fridge in a sealed box for up to 3 days.
- Unfortunately there’s nothing to substitute the banana and oat flour for.
- Click here to see how to grind oat flour at home.
- Maple syrup can be substituted for date honey.
- Using cinnamon isn’t a must.
- Dried zangwill powder can be added if you like it
- Instead of the glaze, chocolate or any other spread you like can be poured.
- A family pan can be made: just double the portions to 2 bananas and 1 cup of oat flour and everyone can enjoy the fun.
- Can be baked in an oven at 355°F (180°C) for between 8-12 minutes – Make sure your dish is suitable for the oven.
How to grind oatmeal at home 🙂

Add the flour and baking powder to the bowl of banana puree. image: Essy Roz

The dough ball and ball sauce are ready. image: Essy Roz

Divide into 8 pieces and make 8 balls out of them. image: Essy Roz

We will dip all the balls in the ball sauce and women in the baking dish. image: Essy Roz

Monkey bread before baking in the microwave.. image: Essy Roz

Monkey bread after baking in the microwave and icing. image: Essy Roz

Monkey Bread. image: Essy Roz

Monkey Bread. image: Essy Roz

Monkey Bread. image: Essy Roz
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