I consider myself to be a banana bread expert. No recipe in the world will ever live up to the banana bread my Mom made when I was growing up, which is perfect in every way. Since I already know I’ll never find a better recipe, I have a lot of fun trying BB variations on the internet and I think I’ve baked every single one. Swirled with Nutella? Check. Chocolate-ified? Yup. Brown butter and bourbon? Obvi. I don’t even blog about them because I make it so much, and this is not Planet Banana Bread.

I’m making an exception for this recipe though. I recently got Chrissy Teigen’s new cookbook, and was excited to try her banana bread. I remember when she was recipe testing, she would send out tweets asking people for their brown freckle-y bananas in exchange for random stuff from her home, or a pair of John Legend’s underwear.

I was skeptical about a couple of the ingredients, namely a whole bunch of coconut and a package of vanilla instant pudding (!) but most of all that you bake it in a BUNDT PAN! Blasphemy! A poll of my friends on Instagram revealed that this doesn’t bother most regular people, but to a purist such as myself, it’s LOAF PAN OR BUST.

Anyway, there’s nothing much to write about method here, as banana bread is one of the most straightforward things to bake, so we’ll jump right to the flavour. It was alright. Luckily you couldn’t taste the fake-ness of the pudding powder, but I couldn’t get past all the coconut in it! Coconut just doesn’t belong in banana bread if you ask me (and my brother, who I gave most of this to, and agreed with me). And the pan was a pain in the bundt to clean!

Chrissy Teigen’s Banana Bread

Source: Cravings:Hungry For More

Ingredients

• 2 cups mashed very ripe bananas (6 bananas)
• 4 eggs
• 2/3 cup vegetable oil
• 2 cups flour
• 2 cups sugar
• 1 box vanilla instant pudding mix
• 1 tsp baking soda
• 1 1/2 tsp salt
• 1 cup unsweetened shredded coconut
• 3.5 oz dark chocolate, chopped (if I was to make this again, which I wouldn’t, I would eliminate the coconut and double or triple the chocolate)

Directions

1. Preheat oven to 325° and spray the heck out of bundt pan with non-stick spray.
2. In a big bowl, whisk together the bananas, eggs and oil.
3. In a medium bowl, whisk together the flour, sugar, pudding mix, baking soda and salt.
4. Add the dry ingredients to the wet ingredients and use a spatula to mix together, just until combined.
5. Fold in the coconut and chocolate.
6. Bake for 55-60 minutes, or until a skewer inserted comes out clean.
7. Let cool in the pan for 20-30 minutes, then say a little prayer and turn it out onto a cooling rack.