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–+ servings

Hummingbird Monkey Bread

All the flavors of classic hummingbird cake in a delicious monkey bread. The perfect addition to your Easter or spring brunch!
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 16
Calories: 276kcal
Author: Cathy Trochelman

Ingredients

  • 2 packages 16 ounces each refrigerated biscuit dough (like Pillsbury Grands)
  • 1 1/4 cups sugar
  • 1 teaspoon cinnamon
  • 1 cup well-drained crushed pineapple
  • 1 cup chopped pecans
  • 2 bananas sliced
  • 1/2 cup butter
  • 1/4 cup toasted coconut
  • 1½ cups powdered sugar
  • 3 ounces cream cheese
  • 3 Tablespoons half & half OR milk
  • 1 teaspoon lemon juice

Instructions

  1. Unroll biscuits and cut into sixths.
  2. In a gallon-size Ziploc bag, mix 1/2 cup sugar and 1 teaspoon cinnamon. Add cut biscuits and shake to coat.
  3. To the same bag, add crushed pineapple (be sure it is very well-drained), chopped pecans, and sliced bananas. Shake gently to combine.
  4. Pour mixture into greased 12-cup fluted tube pan.
  5. In a small saucepan, combine 3/4 cup sugar and 1/2 cup butter and heat, stirring, until butter is melted. Pour over biscuit mixture in pan.
  6. Bake at 350 degrees for 45 minutes or until golden brown.
  7. While bread is baking, prepare icing by mixing powdered sugar, cream cheese, half & half, and lemon juice until smooth.
  8. Remove bread from oven and cool 5-10 minutes before inverting onto a serving plate.
  9. Drizzle with icing and toasted coconut.
  10. Serve warm.

Nutrition

Serving: 1g | Calories: 276kcal | Carbohydrates: 38g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 23mg | Sodium: 144mg | Fiber: 2g | Sugar: 32g