Monkey Bread

May 03, 2020

Monkey Bread

Have you ever tried monkey bread? This childhood classic is a sweet, sticky pull apart treat for kids to enjoy together. Its fun and interactive and so delicious! 

The recipe we grew up with was loaded with brown and castor sugar but we have found a healthy version that's just as magical. This is perfect for birthday parties (imagine post covid), Sunday afternoons or an after dinner treat. Try it once and it will be a regular in your household.


Monkey Bread




  • 1.5 cups self-raising wholemeal flour
  • 1 cup Greek style yoghurt
  • 2 Tbsp peanut butter
  • 2 medium bananas
  • 1 tsp cinnamon
  • 2 dates



  1. Mix the yoghurt and flour for the dough, it will come together into a ball with a bit of mixing
  2. Knead the dough for 5 mins on a floured board (I use standard flour for kneading rather than wholemeal)
  3. Roll the dough into a rough rectangle (similar to an A4 piece of paper, dough should be approx 0.5-1cm thick
  4. Place the rectangle so that the long edges are parallel with you
  5. Spread the peanut butter on the dough, leaving approx 2 inches along one edge (the long edge furthest away from you)
  6. In a blender purée the bananas, dates and cinnamon
  7. Spread the banana mixture over the peanut butter
  8. Now roll the dough so that you create a long pinwheel sausage filled with the banana filling.
  9. Slice the sausage into 1.5-2cm thick slices
  10. Place these into a baking paper lined dish. You want the pinwheels to be touching each other but for the dish to not be completely packed
  11. Bake at 180 degrees Celsius (360 Fahrenheit) for 15-20 minutes or until golden
  12. Leave to cool
  13. Serve, it is lovely to serve slightly warm

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