Gorilla bread is a fun, pull-apart monkey bread made with refrigerated biscuit dough, cinnamon sugar, and a gooey brown sugar-butter glaze, studded with chocolate chips and bananas. It’s a playful breakfast or dessert that kids love to help make and eat, and it comes together in about an hour with minimal fuss. The name comes from the “little monkeys” (your kids) who will go bananas for it, and the recipe is forgiving enough for little hands to help with every step.
Ingredients
- 2 cans (16.3 oz / 463 g each) refrigerated buttermilk biscuits (8 biscuits per can)
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup (1 stick / 113 g) unsalted butter
- 1 cup (200 g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large ripe banana, sliced into 1/4-inch rounds
- 1/2 cup (90 g) semisweet chocolate chips
- Optional: 1/4 cup (30 g) chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 10-cup Bundt pan or a 12-cup tube pan with butter or nonstick spray. If using a Bundt pan, make sure all the nooks are coated.
- In a medium bowl, whisk together the granulated sugar and cinnamon. Set aside.
- Open the biscuit cans and separate the biscuits. Cut each biscuit into quarters (use a knife or kitchen scissors). You should have about 64 pieces total.
- In a small saucepan over medium heat, melt the butter. Add the brown sugar and vanilla, stirring until the sugar dissolves and the mixture is smooth. Remove from heat and set aside. (Alternatively, microwave in a bowl in 30-second bursts, stirring between.)
- Place the biscuit pieces in a large zip-top bag with the cinnamon sugar. Seal and shake until each piece is coated.
- Layer half of the coated biscuit pieces in the prepared pan. Scatter half of the banana slices and half of the chocolate chips over the top. Repeat with the remaining biscuit pieces, banana, and chocolate chips. If using nuts, sprinkle them over the top layer.
- Pour the brown sugar-butter mixture evenly over the entire pan, trying to get it into the crevices. Use a spatula to gently press the top layer down so the glaze coats the pieces.
- Bake for 30–35 minutes, until the top is deep golden brown and the bread is set. The internal temperature should read about 200°F (93°C) in the center. If the top is browning too quickly, tent loosely with foil.
- Remove from the oven and let cool in the pan for 5–10 minutes. Place a large serving plate over the pan and carefully invert. The gorilla bread should release in one big, sticky cluster. Serve warm.
Tips
- Use a tube pan if you have one: A 10-inch tube pan (with a removable bottom) is easier to release than a Bundt pan because there are no intricate ridges. If using a Bundt, be extra thorough with greasing—use a pastry brush to get butter into every groove.
- Don’t skip the cooling time: Letting the bread rest for at least 5 minutes allows the glaze to set slightly, so it doesn’t all run off when you invert. Too long (over 15 minutes) and it may stick.
- Swap the fruit: If bananas are too ripe or you’re out, use 1 cup of fresh or frozen blueberries (no need to thaw) or 1 cup of diced apple tossed with a little lemon juice. Reduce the chocolate chips to 1/4 cup if using very sweet fruit.
- Make it ahead: Assemble the bread in the pan, cover tightly with plastic wrap, and refrigerate overnight. Bake straight from the fridge, adding 5–7 minutes to the bake time.
Serving Suggestions
Serve gorilla bread warm, straight from the oven, as a special weekend breakfast or brunch centerpiece. It’s sweet enough to stand alone, but a drizzle of simple powdered sugar glaze (1 cup confectioners’ sugar + 2 tablespoons milk) or a scoop of vanilla ice cream makes it feel like dessert. Pair with fresh fruit and a glass of milk for balance, or offer it as a fun after-school snack.
Variations
- Peanut Butter Gorilla Bread: Stir 1/3 cup (85 g) creamy peanut butter into the brown sugar-butter glaze until smooth. Omit the chocolate chips and add 1/2 cup (75 g) peanut butter chips instead.
- Apple Cinnamon: Replace the banana with 1 cup (150 g) diced peeled apple, toss with 1 tablespoon of the cinnamon sugar, and use white chocolate chips instead of semisweet.
- Nutty Delight: Add 1/2 cup (60 g) chopped pecans or walnuts to the layers. Toast the nuts first for extra flavor.
- Mini Muffin Version: Grease a 12-cup muffin tin and divide the coated biscuit pieces among the cups (about 5 pieces each). Reduce bake time to 15–18 minutes. Great for little hands to hold.
Storage and Reheating
Store leftover gorilla bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The bread will soften as it sits because of the glaze. To reheat, place individual servings on a microwave-safe plate and microwave for 15–20 seconds, or warm the whole cluster in a 300°F (150°C) oven for 10 minutes. If the bread has dried out, brush with a little melted butter before reheating.
Frequently Asked Questions
Can I use homemade biscuit dough instead of canned? Yes, you can use your favorite homemade biscuit recipe. You’ll need about 2 pounds (900 g) of dough. Cut it into pieces and proceed as directed. The bake time may vary slightly, so check for doneness at 30 minutes.
Why is my gorilla bread raw in the middle? This usually happens if the pan is overcrowded or the oven is too hot. Make sure you’re using a 10-cup pan and that the oven is properly calibrated. The internal temperature should reach 200°F (93°C) in the center. If the top is browning too fast, lower the oven to 325°F (165°C) and bake longer.
Can I make this gluten-free? Yes, use gluten-free refrigerated biscuit dough (available in many stores) or make a gluten-free biscuit dough from a mix. The rest of the ingredients are naturally gluten-free, but check the chocolate chips and vanilla to be safe.
How do I get the bread out of the pan without it falling apart? Let it cool for exactly 5–10 minutes. Run a thin knife around the edges to loosen any stuck bits. Place a plate over the pan, hold firmly, and flip in one swift motion. If some pieces stick, just scrape them out and press them back onto the bread—it’s meant to be messy.
Can I double the recipe? Yes, but you’ll need two pans. Don’t try to fit it all in one pan—it will overflow and bake unevenly. Bake both pans on the same rack, rotating halfway through.
Can I use a loaf pan instead? A 9×5-inch loaf pan holds about 8 cups, so you’ll have to cut the recipe in half. Use one can of biscuits, 1/4 cup sugar, 1 teaspoon cinnamon, 1/4 cup butter, 1/2 cup brown sugar, 1/2 teaspoon vanilla, 1/2 banana, and 1/4 cup chocolate chips. Bake for 25–30 minutes.