Grace's Monkey Bread

Upside-down Money Bread


2 teaspoons. active dry yeast
1 tablespoon plus 1/2 cup packed brown sugar, divided
1 cup warm milk
1 cup mashed ripe banana (about 2 large)
1 large egg
2 tablespoon butter, melted
1 teaspoon salt
1 teaspoon ground cinnamon
5 1/4 to 5 3/5 cups all-purpose flour
2 teaspoons banana extract, optional
2/3 cup packed brown sugar
1/2 cup half-and-half cream
6 tablespoons butter, cubed
3/4 cup chopped pecans, toasted
6 tablespoons butter, melted
1 1/4 cup sugar
2 1/2 teaspoon cinnamon
1 large banana, sliced

In a small bowl, dissolve yeast and 1 tablespoon of brown sugar and warm milk. In a large bowl, combine bananas, egg, butter, yeast mixture, salt, cinnamon, 1 1/2 cups flour and remaining brown sugar; if desired, add extract.
Beat on medium speed two minutes. Stir in enough remaining flour to form a soft dough (will be sticky).
Turn dough onto a floured surface, knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
In a small saucepan, combine lees ingredients; bring just to a boil, stirring constantly. Reserve 1/4 cup for topping. Pour the remaining glaze into a greased 13 x 9“ baking pan; sprinkle with pecans.
Pour melted butter into a shallow pool. In another shallow bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide and shape into 48 balls.
Dip bowls in butter. Roll in sugar mixture and placed into prepared pan. Cover with a kitchen towel.
Let rise in a warm place until it is almost doubled, about 30 minutes. Preheat oven to 375°F.
Bake 25 to 30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate. Top with sliced bananas, drizzle with reserved glaze and serve warm.