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.