Hummingbird Monkey Bread

• Vegetarian

• Produce

  • 2 Bananas
  • 1 cup Pineapple

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 2 (16 oz. packages Biscuit dough, refrigerated
  • 1 tsp Cinnamon
  • 1 1/2 cup Powdered sugar
  • 1 1/4 cup Sugar

• Nuts & Seeds

  • 1/4 cup Coconut, toasted
  • 1 cup Pecans

• Dairy

  • 1/2 cup Butter
  • 3 oz Cream cheese
  • 3 tbsp Half & half, fat-free

Found on lemontreedwelling.com

Ingredients

• 2 (16 oz.) packages refrigerated biscuit dough (like Pillsbury Grands)
• 1¼ c. sugar
• 1 tsp. cinnamon
• 1 c. well-drained crushed pineapple
• 1 c. chopped pecans
• 2 bananas, sliced
• ½ c. butter
• ¼ c. toasted coconut
• 1½ c. powdered sugar
• 3 oz. cream cheese
• 3 Tbsp. fat free half & half (or milk)
• 1 tsp. lemon juice

Directions

• Unroll biscuits and cut into sixths.
• In a gallon-size Ziploc bag, mix ½ c. sugar and 1 tsp. cinnamon Add cut biscuits and shake to coat.
• To the same bag, add crushed pineapple (be sure it is very well-drained), chopped pecans, and sliced bananas. Shake gently to combine.
• Pour mixture into greased 12-cup fluted tube pan.
• In a small saucepan, combine ¾ c. sugar and ½ c. butter and heat, stirring, until butter is melted. Pour over biscuit mixture in pan.
• Bake at 350 degrees for 45 min, or until golden brown.
• While bread is baking, prepare icing by mixing powdered sugar, cream cheese, half & half, and lemon juice until smooth.
• Remove bread from oven and cool 5-10 minutes before inverting onto a serving plate.
• Drizzle with icing and toasted coconut.
• Serve warm.