Oh my goodness, let me tell you about this Banana Brûlée Pull-Apart Bread! This delicious creation has quickly become one of my all-time favorite recipes to whip up, especially when I have overripe bananas sitting on my counter. There’s just something so comforting about pulling apart warm, gooey pieces of sweet bread, each bite infused with that rich banana flavor and a hint of caramelized sugar on top. It’s like having dessert and breakfast all in one!
I first made this for a cozy weekend brunch with my husband, and it was a hit! Everyone couldn’t believe how easy it was, and they kept going back for more. It’s perfect for gatherings, but honestly, I won’t judge you if you decide to keep it all to yourself—that’s what I did the first time! If you’re looking for something comforting and a little indulgent, this pull-apart bread will definitely bring a smile to your face. Plus, if you have some leftover bananas, you might want to check out my banana bread recipe too!
Why You’ll Love This Banana Brûlée Pull-Apart Bread
- Decadent banana flavor with a lovely brûlée sweetness from brown sugar
- Soft, fluffy biscuit pieces melded with a buttery, caramelized crust
- Super simple to make using refrigerated biscuit dough
- Perfect for sharing—just pull apart and enjoy!
- Option to customize with nuts for added crunch or extra banana slices for garnish
- Delicious warm and drizzled with caramel sauce for a heavenly finish
This pull-apart bread elevates your usual banana bread by combining familiar flavors with an indulgent twist, making it the perfect treat for any occasion!
How to Make Banana Brûlée Pull-Apart Bread
This Banana Brûlée Pull-Apart Bread is an absolute treat! It’s warm, gooey, and perfect for sharing at breakfast or as a delightful dessert. Plus, it’s so easy to make, you’ll find yourself whipping it up for any occasion!
What You’ll Need:
- Ripe bananas – 2, mashed. The riper they are, the sweeter and tastier your bread will be!
- Brown sugar – 1/2 cup. This adds that rich depth of flavor.
- Granulated sugar – 1/4 cup, to enhance sweetness.
- Unsalted butter – 1/2 cup, melted. I always use unsalted so I can control the saltiness in the recipe.
- Refrigerated biscuit dough – 2 cans (16.3 oz each). I love using Pillsbury because it’s so fluffy and easy to work with!
- Cinnamon – 1 tsp, for that warm, comforting flavor.
- Vanilla extract – 1/2 tsp. A splash really elevates the dish!
- Salt – 1/4 tsp, to balance the sweetness.
- Chopped pecans – 1/4 cup (optional). They add a lovely crunch and nuttiness.
- Sliced bananas – for topping (optional). Perfect for a fresh garnish!
- Caramel sauce – for drizzling (optional). Who doesn’t love a little extra sweetness?
The Directions:
- Preheat your oven to 350°F (175°C). Grease a bundt pan well with cooking spray or butter—this helps with easy removal later!
- In a mixing bowl, mash the ripe bananas until smooth. Mix in the brown sugar and granulated sugar until everything is nicely combined.
- In another bowl, whisk together the melted butter, cinnamon, vanilla extract, and salt. The aroma will be amazing!
- Open the cans of biscuit dough and cut each biscuit into quarters. Toss these pieces in the butter mixture until they are all fully coated.
- Layer half of the coated biscuit pieces into the bottom of the greased bundt pan. Pour half of the banana and sugar mixture over this layer. If you’re using pecans, sprinkle half of them on top too!
- Add the remaining biscuit pieces on top, followed by the rest of the banana mixture and any remaining pecans.
- Gently swirl the layers together with a spoon if you like, but don’t overmix—keeping those layers visible makes it more beautiful!
- Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and cooked through. Keep an eye on it toward the end to avoid over-browning.
- Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then carefully invert it onto a serving plate.
- Before serving, drizzle some caramel sauce on top and garnish with sliced bananas if desired. Looks beautiful and tastes even better!
- Now, get ready to pull apart and enjoy your delicious Banana Brûlée Pull-Apart Bread while it’s still warm!
Enjoy this scrumptious dish with family and friends. Trust me, they’ll be asking for seconds!
Can I Use Frozen Bananas for This Recipe?
Yes, you can use frozen bananas, but make sure to thaw them completely and drain excess moisture before mashing. This will help maintain the right texture for the bread.
What Can I Substitute for Biscuit Dough?
If you don’t have refrigerated biscuit dough on hand, you can use crescent roll dough or even make your own quick bread dough. Just ensure it has a similar flakiness and texture for the best results.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. Alternatively, you can refrigerate it for up to a week. To reheat, simply warm individual portions in the microwave for a few seconds until warm.
Can I Add Other Nuts or Toppings?
Absolutely! Feel free to swap the pecans for walnuts or even chocolate chips for a different flavor. You can also top the bread with shredded coconut or a sprinkle of powdered sugar for extra sweetness.
