Mini Banana Cashew Monkey Bread

Ingredients

• Makes about 16 rolls

Dough

• 1 packet rapid rise yeast
• 1 1/2 tsp agave nectar
• 1/2 cup warm water
• 1/2 cup coconut milk or almond milk
• 1/2 cup plus 2 Tbsp maple sugar
• 2 pureed ripe bananas
• 2 Tbsp coconut oil
• 1 Tbsp pure vanilla extract
• 2 tsp maple extract
• 1 1/2 tsp sea salt
• 2 tsp cinnamon
• 1 1/2 cups organic bread Flour
• 1 1/2 cups organic whole wheat flour
• 1 cup roasted cashews

Coating

• 1/4 cup maple sugar
• 1 1/2 tsp cinnamon

Topping

• 1/2 cup maple sugar
• 10 Tbsp Earth Balance vegan butter, melted
• 1 Tbsp agave nectar
• 2 tsp pure vanilla extract
• 1 tsp maple extract
• 1/2 tsp sea salt

Directions

1. In a large bowl, combine yeast, 1 Tbsp agave nectar and water. Let sit 5 minutes, until yeast is foamy, then add coconut milk, maple sugar, bananas, coconut oil, maple extract, vanilla, and sea salt.
2. Mix well, then add the flour 1 cup at a time until dough is not sticky. Place dough on a lightly floured surface, and knead until smooth and elastic, about 10 minutes.
3. Place in an oiled bowl, cover with plastic wrap, and place in a warm area to rise for about an hour, or until doubled in bulk.
4. Spray a 12 cup muffin tin, and a 6 cup muffin tin with non-stick spray.
5. Drop about 6 cashews into the bottom of each hole. When dough has risen, punch it down, and divide into 16 pieces, and cut each into quarters.
6. Combine 1/4 cup maple sugar and 2 tsp cinnamon in a large ziplock bag.
7. Place half dough balls in bag, zip up, and shake in bag to coat. Remove from bag and repeat with remaining balls.
8. Place 4 dough balls into each muffin tin hole. In small bowl, for topping, mix together maple sugar, butter, agave nectar, vanilla, maple and sea salt. Whisk until well combined and sugar is dissolved.
9. Pour about 1 Tbsp over the dough pieces in each muffin hole. Cover with plastic wrap and place in a warm place to rise. Let rise until almost doubled in bulk, about 35-45 minutes.
10. Meanwhile, preheat oven to 375 degrees with the rack set at the middle position.
11. Bake the rolls for 20-25 minutes, until golden brown and done in the center (keep a close watch as they brown quickly, and if they are brown after only 10 minutes, cover with foil and continue to bake until done).
12. Remove from oven and let cool slightly, about a minute, then invert onto foil sprayed with non-stick spray. Serve warm while caramel is still gooey!