Make the dough: In a large bowl, combine the warm milk, yeast, melted butter, 1/4 cup sugar and salt. Let sit for 5 minutes until frothy.

Add in 2 1/2 cups of the flour and stir with a wooden spoon until a shaggy dough forms.

Turn out onto a lightly floured surface and knead for 3-4 minutes, adding more flour as needed until it becomes a smooth, elastic dough.

Place dough in a greased bowl and cover with plastic wrap or towel. Let rise for 1 hour.

Make the banana coating: In a medium bowl, mix together the mashed bananas, brown sugar, 1/2 cup granulated sugar, cinnamon, nutmeg and melted butter until combined.

Grease a 10-12 cup bundt pan very well with non-stick baking spray.

Once risen, punch down the dough and divide into 1.5 inch balls, you should get around 30 balls.

One by one, roll each ball in the banana coating mixture until fully coated. Place coated balls into the prepared bundt pan, layering them in a circular pattern as you go.

Let the coated balls rest for 10 minutes to allow the coating to thicken slightly.

Preheat the oven to 350°F (175°C).

Bake the monkey bread for 30-35 minutes until the top is golden brown and a toothpick inserted comes out clean.

Remove from the oven and let it cool in the pan for 5 minutes.

Invert the monkey bread onto a plate or platter and serve warm. Use a butter knife or fork to gently pull apart and enjoy the gooey pieces.