Banana-Chocolate Gorilla Bread

WARNING!!!! This is quite possibly the most devilishly ADDICTIVE, scrumptious baked good that's made its way out of my oven." - Bucky Bratt

AND...it's EASY! If you have kids....this one is super fun to have them help with!
Justin and Andi were my assistant chefs today! We got all the ingredients together and set up a little assembly line. Justin got out the crescent rolls and took them apart, Andi basted them with sweetened condensed milk then they put bananas on each one and sprinkled each with a few chocolate chips. Justin sealed each one as I sprinkled walnuts in the bundt pan. We then put the dough rolls in the pan and I sprinkled them with cinnamon sugar and drizzled melted brown sugar and butter over the layer. We repeated these steps on more time and put it in the oven to bake for an hour while we ate and swam. Let me tell you what, I hope you repented your sins today because this dessert is simply to sinful and addictive to eat on a Sunday! If you only ever try one recipe from this blog...it should be this one! There is none left...this house is clean! LOL!

Michelle's Banana-Chocolate Gorilla Bread

3 tbsp of sugar
1tsp cinnamon
1 cup packed light brown sugar
1 stick of butter
2 12oz tubes refrigerated crescent roll dough
3 tbsp sweetened-condensed milk
2 bananas sliced 1/4 inch thick
2/3 cup semi-sweet chocolate chips
1 1/2 cup walnuts

This is supposed to serve 8 but its more like 2! LOL

1. Preheat the oven to 350 degrees. Spray the bundt pan with non-stick cooking spray. Mix sugar and cinnamon. In a small saucepan, melt the brown sugar with the butter over low heat.

2. Break open the rolls and separate the triangles. brush each triangle with sweetened condensed milk and top with 2 bananas slices and a couple chocolate chips. Fold the edges of the triangle together and seal. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.

3. 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 tsp of the cinnamon sugar. Repeat with the rest of the ingredients. Bake for one hour until puffed, golden brown, and firm to the touch. Transfer the pan to the rack and allow to cool for 5 minutes. Place a platter on top of the pan and invert. Serve warm.