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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

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