Butter tart cinnamon roll banana monkey bread

Via foodnetwork.ca, a dessert for when you can't decide if you want cinnamon rolls, banana bread, or butter tarts. Thanks to the monkey bread ancestry, you can pull it apart and eat it with your hands, but expect your fingers to be very sticky afterwards.

This is the recipe as we cooked it; symbol's notes on future modifications are at the end.

Ingredients

• 256mL brown sugar
• 128mL corn syrup
• 64mL unsalted butter, melted, plus solid butter for greasing pan
• 2 large eggs
• 10mL white vinegar
• 10mL vanilla extract
• 2.5mL salt
• 2 ~500g refrigerated canned cinnamon roll dough cylinders (e.g. Pillsbury's)
• 2 ripe bananas, peeled and sliced into 1cm slices

Procedure

1. Preheat oven to 375°F.
2. Grease a bundt pan with butter. (Do not flour.)
3. In a large bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vinegar, vanilla, and salt.
4. Pour ~1/3rd of the sugar mix -- 180mL or so -- into the bundt pan.
5. Separate the cinnamon roll cylinders into individual roll discs, then squish each one into a ball.
6. Put the cinnamon balls and banana slices into the bowl and toss to coat with mixture.
7. Pour everything in the bowl into the bundt pan and bake for 40 minutes.
8. Let stand 10 minutes, then release from pan and eat.

Symbol's notes

• The salt doesn't add anything, and can be safely omitted.
• The banana cooks nicely, but doesn't really adhere to the rest of the bread; this means each mouthful gets you either bread or banana, but not both. It may be better to make the cinnamon rolls from scratch, puree the bananas, and spread them into the rolls along with the cinnamon.