Gooey, vegan monkey bread smothered in sweet caramel sauce. Such a fun, special treat that’s made with healthy, gluten free, naturally sweetened ingredients! With no wait time for things like yeast or rising, you’ll have fresh from the oven monkey bread in just 1 hour.
Happy Monday! How was your weekend?! Today is my first official day off work until after the new year (perks of being a teacher!), so I’m excited for a full day of baking and quality time with Rumor.
On Friday we went to my work Christmas party, which was a Christmas murder mystery theme. Have you guys done one of these before? I never had before and it was SO much fun. Everybody gets a part (Santa, head elf, reindeer, etc.) and has a list of clues and tasks to do throughout the night to solve the murder. I’m definitely not into the whole acting thing but it really was fun! I also had an excuse to bake some cookies to take along – those will be posted Thursday!
They’ll actually be last Christmasy recipe this year. With Christmas less than a week away, I’ll admit I’m freaking out just a little bit.
Okay, like a lot.
I just LOVE Christmas and once it’s over, something about the dark, dreary, COLD days of January are just so much less bearable than the cold is in December. Sooo I’m thinking many batches of this vegan monkey bread will have to happen during January, ya know, to get me through the cold dreadfulness.
Oh, and a batch will most definitely be happening Christmas morning. Or maybe Christmas evening? Because you know, cinnamon rolls.
Speaking of cinnamon rolls, this monkey bread is just a different spin on my easy cinnamon roll dough! It’s basically the same – a mixture of banana flour, stevia, flax eggs, and almond milk. The main difference is obviously the shape. For the monkey bread, we roll into balls about the size of a golf ball. It’s definitely a labor of love! It’ll take a few minutes, but trust me, it’s so worth it.
Also can we just talk about the name monkey bread? It comes from the fact that this is a pull apart dessert, something that you just kind of pick at with your hands, like monkeys.
Once you’ve rolled out all of the dough balls, place them in a bundt pan. I just make sure there’s an even layer across the bottom, then sort of randomly throw the rest on top. It ain’t meant to be pretty, but it’s soooo so so delicious.
Speaking of aesthetics – if you’ve baked any of my other banana flour recipes, you may notice the slightly brown color it takes on, especially after baking. I’m not sure the reason, and although it’s not the prettiest color, the flavor and texture it gives is totally worth it for me.
If it bothers you – just eat it faster. 🙂
Once all the dough balls are in the bundt pan, spoon the date caramel over top. I just make sure it’s spread all throughout the pan and try to get some to drip down into the cracks and crevices and the dough balls at the very bottom. Don’t worry to much though – save a little caramel for the end, to go on top. Bake the vegan monkey bread for about 30 minutes, and that’s it!
The best part of this recipe is that unlike traditional monkey bread, there’s no wait time for yeast to activate or dough to rise. Plus, it’s made with totally healthy ingredients! Banana flour for a gluten free, high fiber base, stevia for natural sweetness, flax for some superfood nutrition and binding, and dates for their totally natural, fruity sweetness.
This vegan monkey bread still tastes totally decadent and indulgent, with all of those healthy ingredients hiding inside.
Once it’s out of the oven, wait for at least 10 minutes then turn the monkey bread out of the pan. Make sure your pan is either very nonstick, or spray with some coconut oil cooking spray beforehand. Crusty, stuck to the pan monkey bread is not what you want!
I top the monkey bread with more of the date caramel and some coconut cream for a bright pop of color and even more richness. See below for what happens when coconut cream doesn’t cooperate and explodes the lid off of your squeeze bottle.
This vegan monkey bread was such a happy surprise. I love love love this fun treat for any holiday or special occasion. It’s definitely going to become a Christmas tradition for us! The banana flour gives it’s wonderful chewy, soft on the inside while crisp on the outside texture, and the dates give the most amazing sweetness. It’s such a fun treat to pull apart and eat with others. A super rich, sweet dessert that’s also healthy – what more could we want?!
Maybe for the squeeze bottle lid to stay on next time.
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!