Chocolate Banana Monkey Bread

• 3 Tablespoons Granulated Sugar
• 1 teaspoon Ground Cinnamon
• 1 cup Light Brown Sugar, Packed
• 8 Tablespoons Unsalted Butter
• 2 cans Refrigerated Crescent Rolls (10 Oz Cans)
• 3 Tablespoons Sweetened, Condensed Milk
• 2 whole Bananas, Peeled Then Sliced Into 40 Slices
• 4 ounces, weight Semisweet Chocolate Chunks
• 1-1/2 cup Walnuts, Chopped

1. Preheat oven to 350 F. Spray a bundt pan with non-stick cooking spray. Set aside.
2. In a small bowl mix the granulated sugar and cinnamon. Set aside.
3. In a small pot, melt the brown sugar and the butter over low heat. Once melted remove from heat.
4. Separate the crescent rolls into triangles. Brush each triangle with sweetened condensed milk and top with 2 banana slices and about 2 teaspoons of the chocolate chunks. Fold the triangle of dough into a ball and seal the edges. Sprinkle each with 1/4 teaspoon of the cinnamon sugar. Set the balls aside until you are done with all of them.
5. Place half the walnuts in the prepared pan and top with half of the crescent roll balls. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the remaining cinnamon sugar. Then assemble another layer with the remaining ingredients.
6. Bake for 50-55 minutes, or until golden brown and firm to the touch. Cool in the pan on a wire rack for 5-10 minutes. Then invert the bread onto a serving platter. Serve warm.
7. Adapted from Paula Deen.

sugar, ground cinnamon, light brown sugar, butter, crescent rolls, milk, bananas, weight semisweet chocolate, walnuts

Taken from tastykitchen.com/recipes/breads/chocolate-banana-monkey-bread/ (may not work)