Pull-Apart Banana Bread

Ingredients

• • Cooking spray
• • 1/4 cup granulated sugar
• • 1 Tbsp ground cinnamon
• • 2 (16.3-oz.) cans refrigerated biscuits
• • 1 cup packed dark brown sugar
• • 1/2 cup (4 oz.) unsalted butter, melted
• • 1 tsp pure vanilla extract
• • 1 tsp kosher salt
• • 3 medium (about 1 lb total) very ripe bananas, cut into 2-in. pieces
• • 1/2 cup chopped walnuts

Steps

1. 1.Preheat oven to 350°. Coat a deep 9x3-inch round cake pan with cooking spray. Line bottom using parchment paper, and spray parchment with cooking spray.
2. 2.Whisk together granulated sugar and cinnamon in a large bowl. Separate biscuits, and cut each into 4 pieces. Add biscuit pieces to cinnamon-sugar mixture in bowl, and gently toss to coat well.
3. 3.Stir together brown sugar, melted butter, vanilla, salt and bananas in a medium bowl. Using a potato masher or whisk, mash bananas into small pieces, and incorporate into mixture.
4. 4.Add half of biscuit pieces to bottom of cake pan. Sprinkle half of the walnuts over top; add half of banana mixture (about 1 cup). Add remaining biscuit followed by remaining walnuts and banana mixture.
5. 5.Place cake pan on a parchment- or foil-lined rimmed baking sheet. Bake in preheated oven until biscuits are deeply golden brown and middle is no longer liquid-like but still jiggles slightly, 50 minutes to 1 hour. Remove from oven, and let cool in cake pan for 10 minutes.
6. 6.Loosen sides of bread with an offset spatula or a knife. Invert cake pan onto a large plate to release bread. Serve immediately. Store bread, covered, at room temperature for up to 1 day or in the refrigerator for up to 4 days.