Banana bread had its moment, and for good reason — but why not give it a playful twist? This Gluten and Dairy Free Banana Bread Monkey Bread blends the tender, banana-sweet flavor of classic banana bread with the sticky, pull-apart delight of monkey bread. It’s ideal for weekend brunch, a cozy dessert, or a make-ahead crowd-pleaser. Best of all, it’s completely gluten free and dairy free without sacrificing taste or texture.
Imagine sticky buns and banana bread had a delicious offspring — that’s what these over-the-top rolls feel like. Soft, tender, and moist, each bite is coated in a luscious, nut-studded caramel as the dairy free sweetened condensed milk thickens during baking. The result is a gooey, aromatic treat that elevates banana bread into something playful and special.
Monkeying Around
Baking is more fun when you experiment. This recipe merges familiar favorites into a fresh, exciting bake. Ripe bananas add natural sweetness and moisture to a yeast-based dough, producing rolls that are both fluffy and flavorful. There’s satisfaction in working with yeast dough — watching it bloom and rise gives these rolls both lift and a light texture.
These rolls make brunch feel like a celebration. Invite friends, pour the coffee, and enjoy the communal joy of pulling apart warm, sticky pieces. They also work well as a make-ahead option for gatherings because the flavor only gets better after a short rest.
Instead of preparing a separate caramel, this recipe uses Dairy Free sweetened condensed milk poured into the pan before adding the dough pieces. As it bakes it thickens into a caramel-like sauce, mingling with chopped walnuts and warming cinnamon for a deeply comforting finish.
Nutty About Gluten and Dairy Free Banana Bread Monkey Bread
The process has a few clear stages: make the dough, let it rise, assemble the monkey bread, then bake. Follow these steps for a reliably delicious result.
- Lightly oil a large bowl and set it aside.
- In a small bowl combine half the sugar, the packet of yeast, honey, and warm water. Stir and let sit for 5 minutes until frothy.
- In a mixer fitted with a paddle, blend ripe bananas and the egg until smooth.
- In a saucepan over medium heat melt the Dairy Free butter, then add the remaining sugar, salt, and oat milk.
- Heat until the milk is scalding — bubbles will form along the pan edges — but do not boil. Remove from heat and let it cool slightly.
- With the mixer running, slowly pour the yeast mixture into the banana mixture, followed by the cooled milk mixture.
- Add the gluten free flour 1/2 cup at a time while the mixer runs, allowing each addition to incorporate. The dough will be sticky.
- Dust the dough lightly with flour, place it in the oiled bowl, cover, and set in a warm spot to rise for about an hour, until doubled in size.
- Grease a 9–10″ round baking dish with 1 tablespoon Dairy Free butter. Sprinkle chopped walnuts across the bottom, then pour the Dairy Free sweetened condensed milk over the nuts and dust with cinnamon.
- Use a 1 to 1 1/2″ scoop to portion the dough into balls and place them on top of the caramel layer in the pan.
- Cover and allow the assembled monkey bread to rise for 30 minutes while you preheat the oven to 350°F (175°C).
- Bake for 35–45 minutes, until the tops are golden and a toothpick inserted comes out clean.
- Let the pan rest for 5 minutes, then carefully invert to release the sticky, nutty rolls. Serve warm and enjoy.
If you enjoy brunch bakes, this banana bread monkey bread is a standout — tender, flavorful, and delightfully messy in the best way. It’s a great recipe to share, and it proves that gluten free and dairy free baking can be both comforting and indulgent. Now preheat the oven and get baking!
Gluten and Dairy Free Banana Bread Monkey Bread
Danielle Cochran
Pin Recipe
Equipment
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1 saucepan
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3 bowls
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1 9-10-inch round baking dish
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1 1-1 1/2-inch scoop
Video
Ingredients
Dough
- 6 tbsp Dairy Free butter
- 1/2 cup oat milk
- 1 tbsp honey
- 1/3 cup sugar
- 1 egg
- 1 tsp kosher salt
- 1 pkg instant active yeast
- 1/2 cup warm water
- 1 cup ripe bananas 2 medium bananas
- 3 1/2 cups Gluten Free 1.1 flour You may need an additional 1/2 cup
Gluten and Dairy Free Banana Bread Monkey Bread
- 1 1/2 cups walnuts, chopped
- 22.5 ounces Dairy Free sweetened condensed milk 2 11.25 oz cans
- 1 tsp cinnamon
- 1 tbsp Dairy Free butter
Instructions
Dough
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Lightly oil a bowl and set aside.
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In a mixing bowl with a paddle, add the bananas and egg and mix until smooth.
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In a separate bowl add half of the sugar, yeast, honey, and warm water. Stir to combine.
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Allow the mixture to sit for 5 minutes until it becomes a little frothy and starts to bubble.
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Add the butter to a saucepan over medium low heat and allow it to melt.
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Add the remaining sugar, salt, and oat milk. Allow the mixture to come to a simmer, scalding the milk, but do not allow it to come to a full boil. You will see bubbles begin to form around the outside.
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Remove from the heat and allow to partially cool.
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Add the yeast mixture to the banana mixture. With the mixer running slowly add in the milk mixture.
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While the mixer continues to run add 1/2 cup of flour at a time until it is fully incorporated. The dough will be sticky.
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Dust the outside of the dough ball with flour and place in the oiled bowl. Cover the bowl and place it somewhere warm.
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Allow the dough to rise for an hour. It should double in size.
Gluten and Dairy Free Banana Bread Monkey Bread
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Grease a 9″ to 10″ round baking dish with 1 tbsp of Dairy Free butter.
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Place the baking dish on a cookie sheet.
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Sprinkle the walnuts into the bottom of the baking dish.
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Pour the sweetened condensed milk on top of the nuts. Sprinkle the cinnamon over the top of the sweetened condensed milk.
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Use a 1″ to 1 1/2″ scoop to portion out the dough, placing in the prepared pan.
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Cover with a towel and allow to rise for an additional 30 minutes.
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Preheat oven to 350 degrees.
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Bake the monkey bread for 35-45 minutes or until the tops are golden brown and a toothpick comes out clean.
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Allow to rest for 5 minutes before flipping them out of the pan.
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Enjoy!