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Hummingbird Monkey Bread

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Cathy Trochelman


  • 2 16 oz. packages refrigerated biscuit dough (like Pillsbury Grands)
  • 1 1/4 c. sugar
  • 1 tsp. cinnamon
  • 1 c. well-drained crushed pineapple
  • 1 c. chopped pecans
  • 2 bananas sliced
  • 1/2 c. butter
  • 1/4 c. toasted coconut
  • c. powdered sugar
  • 3 oz. cream cheese
  • 3 Tbsp. fat free half & half or milk
  • 1 tsp. lemon juice


  1. Unroll biscuits and cut into sixths.
  2. In a gallon-size Ziploc bag, mix 1/2 c. sugar and 1 tsp. 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 c. sugar and 1/2 c. butter and heat, stirring, until butter is melted. Pour over biscuit mixture in pan.
  6. Bake at 350 degrees for 45 min, 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.