Really? Its so warm and gooey and delicious with a good cup of coffee. Although, I avoid the nuts if I can. But I think it is nice and personal to make a great homemade breakfast for out of town guests. And both the monkey bread and breakfast casserole can be made before.
I agree about the bananas though. I don’t have the foggiest about the moniker.
I’d rather have cinnamon rolls 
Am I to late for the PM party?
Edited to add my favorite cookie recipe. Pumpkin Chocolate Chip!
I didn’t get a PM.
:: sniffs ::
These are amazing:
Do you make them or buy them in the tube? Is there a good, easy brand that you prefer? I also love cinnamon rolls, but I have never made them at home.
I’d love to send you a PM, but apparently you have that disabled? I suppose you could send me one first…
Everyone else that requested one, it is finito! Check your PM inboxes, please. 
If I do the tube route I use Cinnabon brand.
If I am going to make my own, this recipe rocks. I modify it because I don’t have a bread machine, so I make basic dough and do the rest of the recipe as is.
Ingredients:
1 cup warm milk (110 degrees F/45
degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese,
softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Directions:
I have a recipe to share. These have been dubbed “Cinnamon Crack Buns” by people of my acquaintance, so when I saw a call for cinnamon rolls, I had to post it.
And yes, they are ridiculously low-class and incredibly easy.
You need a 9 x 13 pan, a sauce pan, a stovetop, and an oven preheated to 350.
2 cans of crescent rolls (I told you it was low class, and you ain’t seen nothin’ yet)
2 apples or peaches (slightly before ripe seems to work best)
1 stick of butter (the original recipe wanted 2 sticks. It was too much)
2/3 cup of dark brown sugar (original recipe was over a cup and I think it was white sugar. It was too much sugar and needed the punch of brown)
pinch of salt
1 tsp vanilla (I usually use a little more)
1 can of Mountain Dew, Sprite, 7-up, or pineapple pop/soda/soft drink
cinnamon
more sugar (optional, see the instructions)
Melt the brown sugar and butter in a sauce pan with the vanilla and salt. Stir and cook until it bubbles and thickens.
Slice the fruit into 8 wedges each. Dredge each slice in cinnamon and (optional) sugar. Roll each slice in one triangle of crescent roll. Arrange 8 rolls along one long side of the pan and the other along the other long side, leaving a little bit of a gap between the rolls and the edges of the pan.
Top the dumplings with cinnamon. Pour the bubbling butter/sugar mixture over the top of the dumplings.
Pour the pop along the edges of the dumplings and down the open space in the middle.
Bake until the tops are firm and kind of hollow sounding. Serve warm if you can. Drizzle the tops or the plate with more of the sauce.
They are flaky, gooey, addicting goodness. Too sweet for me to eat many, but if you like fruit desserts, they are incredibly easy.
And a friend of mine who NEVER cooks EVER made them and she said they were just as easy as advertised.
His favorite are chocolate chip cookies. Go here to see him tell all about it.
God bless you and James always!!!
Holly
P.S. I’ve heard it said that if you see a turtle sitting up on a fence post, it had help getting up there and that right there is what I feel like thanks to all of you who have helped make this chat named after me as long as it is, 37 and still counting.
I baked this Apple Muffin recipe once, and it turned out quite well actually.
Someone tell me more about dark chocolate chips. I think I’ll need to get into the cookie making business.
Just wanted to interrupt this 37 page monster to thank Baker for the cool recipe. So, thanks, Baker! I just made these and they’re very good. :):):)
Carry on.
^^^ Thank you for your help in keep this chat named after me going.
God bless you always!!!
Holly
They are like regular chocolate chips except, um… dark. Personally I like my chocolate chip cookies straight from the back of the Tollhouse package, made with semi-sweet chocolate chips as the good lord intended, but I realize that there are some freaks out there who like to try out variations.
Well, they’re in the baking aisle next to the regular chocolate chips. Does that help?
I made banana bread scones for breakfast this morning - tropical style with Chobani pineapple yoghurt instead of the plain and desiccated coconut, plus I add in rolled oats, wholemeal flour, and chia seeds for the health benefits. The scoop of additional chocolate chips is for the mental health benefits.
You can freeze this recipe before cooking as directed, but I find it comes out no different by just dumping the mix into 8 piles on a tray straight from the bowl.
Why do you health nuts have to add a handful of oats to cookies and pastries??! Dammit, just eat a dry handul of oats and leave the banana bread alone!
Oh, see now I love oats and porridge, must be my Scottish side. Plus it’s meant to be good for breastfeeding.
But we’re agreed about the chocolate requirement, yes?
Oh yes. When I was at the baking school I learned an interesting factoid about chocolate. The botanical name for the tree that produces the cocoa pods is theobroma cacao. theobroma is Greek for “food of the gods” Fitting, yes?