Banana Chocolate Gorilla Bread
Nonstick cooking spray
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup packed light brown sugar
8 tablespoons (1 stick) butter
2 (12-ounce) tubes refrigerated crescent roll dough
6 tablespoons sweetened condensed milk
2 bananas, sliced 1/4-inch thick
4 ounces (about 2/3 cup) semisweet chocolate chips
1 1/2 cups chopped walnuts
Directions:
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Preheat the oven to 350 degrees. Spray a Bundt pan with nonstick cooking spray.
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Mix the granulated sugar and cinnamon in a small bowl and set aside.
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In a small saucepan, melt the brown sugar with the butter over low heat.
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Break open the crescent roll packages and separate the triangles of dough. Brush each triangle with sweetened condensed milk and top with 2 banana slices and 1 teaspoon chocolate chips; fold the edges of the triangle together and seal. Repeat with remaining dough and filling. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.
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Put half of the walnuts in the pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients.
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Bake until puffed, golden brown, and firm to the touchapproximately 40 minutes. Watch carefully so as not to overcook.
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Remove the pan from the oven, transfer it to a rack and allow it to cool for 15 minutes. Put a platter on top of the pan and invert. Slice and serve warm.