My husband is a big fan of this recipe. It is his first time eating and my first time making Gorilla Bread.
I have made it a couple of times now by request so he can take it to his office to share with coworkers.
The recipe is ooey, gooey and completely Paula Deen. Who I am convinced is made of butter.
Anyway the dessert is very easy to make and will be a hit during the holidays.
Gorilla Bread-Adapted from Paula Deen
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup light brown sugar, packed
8 tablespoons butter (1 stick)
2 tubes refrigerated crescent roll dough (12 ounces)
3 tablespoons sweetened condensed milk
2 bananas, sliced 1/4-inch to make thick 48 slices
4 ounces semisweet chocolate chips (about 2/3 cup)
1 1/2 cups walnuts, chopped
Preheat oven to 350°F. Spray a Bundt pan with non-stick cooking spray. Mix the granulated sugar and cinnamon. In a small saucepan, melt the brown sugar with the butter over low heat.
Break open the crescent roll packages and separate the triangles of dough. Brush each triangle with sweetened condensed milk and top with 2 banana slices and 1 teaspoon chocolate chips; fold the edges of the triangle together and seal. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.
Place half of the walnuts in the pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake for 1 hour, until puffed, golden brown, and firm to the touch. Transfer the pan to a rack and allow to cool for 5 minutes. Place a platter on top of the pan and invert. Serve warm.