Culinary Confessional

Just a girl in the world...of culinary adventures! I'm beginning culinary academy in the fall, but will be doing a LOT of work before then to get myself ready for this. _____________________

This is a blog of my journey to change my life.
Bananas Foster Pull-Apart Bread11 oz store bought caramel sauce4 large ripe bananas, sliced into rounds1 cup brown sugar1 tbsp cinnamon3 cans Pilsbury Grands Biscuits2 tbsp butter, melted1 tbsp vanilla pasteNon-stick cooking sprayPreheat oven to 350-deg.  Coat a bundt pan with the non-stick spray.In a bowl, combine the brown sugar and cinnamon, then set aside.Separate the biscuits into rounds, then cut each roll in quarters.Scatter two of the sliced bananas on the bottom of the bundt pan in an even layer. Drizzle half of the caramel sauce over the bananas.One at a time, form each piece of the dough into a ball, then roll through the cinnamon-sugar mixture.  Lay half of the dough balls in the pan.  Then scatter the remaining banana slices on top of the dough, followed by the remaining caramel sauce and dough.Add melted butter and vanilla to the remaining cinnamon sugar. Whisk to combine, then pour over the rolls. Cover with plastic wrap and allow to rise in a warm place for 45 minutes.Bake for 35-40 minutes until the bread is golden brown. Allow to cool for 5-10 minutes, then place a plate that is larger than the pan over the top and carefully flip it over to remove the pull-apart bread from the pan.  Serve immediately.Approximate Nutritional Values: http://www.food.com/recipe/bananas-foster-french-toast-21586

Bananas Foster Pull-Apart Bread


11 oz store bought caramel sauce
4 large ripe bananas, sliced into rounds
1 cup brown sugar
1 tbsp cinnamon
3 cans Pilsbury Grands Biscuits
2 tbsp butter, melted
1 tbsp vanilla paste
Non-stick cooking spray



Preheat oven to 350-deg.  Coat a bundt pan with the non-stick spray.

In a bowl, combine the brown sugar and cinnamon, then set aside.

Separate the biscuits into rounds, then cut each roll in quarters.

Scatter two of the sliced bananas on the bottom of the bundt pan in an even layer. Drizzle half of the caramel sauce over the bananas.

One at a time, form each piece of the dough into a ball, then roll through the cinnamon-sugar mixture.  Lay half of the dough balls in the pan.  Then scatter the remaining banana slices on top of the dough, followed by the remaining caramel sauce and dough.

Add melted butter and vanilla to the remaining cinnamon sugar. Whisk to combine, then pour over the rolls. Cover with plastic wrap and allow to rise in a warm place for 45 minutes.

Bake for 35-40 minutes until the bread is golden brown. Allow to cool for 5-10 minutes, then place a plate that is larger than the pan over the top and carefully flip it over to remove the pull-apart bread from the pan.  Serve immediately.





Approximate Nutritional Values: http://www.food.com/recipe/bananas-foster-french-toast-21586

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