I had heard tell of Chrissy Teigen’s Banana Bread recipe thanks to her antics on Twitter a couple years back (I wish I lived in the LA area so that I could be trading ripe bananas for John Legend’s underwear, LOL). Then, more recently, I had seen her trade some of her famous banana bread for romaine lettuce! After all the hoopla and attention that received, I knew I had to try it. I have Chrissy’s cookbook Cravings, which I’m in love with. I know she’s a master at coming up with delicious foods I both want to make and eat so with that in mind, I had to imagine her banana bread would be nothing short of amazing.
The recipe itself is unconventional, however, I have been known to use pudding mix in my cakes to make them extra moist from time to time, so this addition was a no brainer to me. Chrissy makes a couple solid recommendations in her recipe which I stuck with and remark upon below – I do think there is merit to following the instructions to a T because the end result was the most moist, most delicious, and BEST banana bread that I’ve ever had. Girl ain’t lying.
What sets this banana bread above others, you ask? First, one of the things I hate about banana bread is the rubbery texture that you often get. I can’t describe it, but the mouth feel isn’t pleasant to me. This banana bread is like a cake. It’s like banana cake. Second, you add in some coconut flakes. This gives you an entirely different experience. You aren’t eating just a rubbery piece of boring, one-note bread. NO. You are getting a little extra crunch for a texture that is surprisingly satisfying! Finally, the addition of dark chocolate is essential. The bread is sweet (2 cups of sugar!!) so having that slight bitterness to offset the sweetness is perfection.
I think I like this recipe, ya’ll. And I know you will too – so DEFINITELY give this a try if you have the ingredients on hand!
Combine mashed bananas, eggs, and oil in a large bowl. In a separate bowl, combine the flour, sugar, pudding mix, baking soda and salt. Add the dry ingredients to the wet ingredient bowl and combine. (DO THIS BY HAND & JUST UNTIL COMBINED – over-mixing produces a denser, dryer bundt cake)
Fold in coconut and chocolate morsels. Pour into greased and floured bundt pan (this can also make 2 loaves, but Chrissy wasn’t lying when she said it’s better in a bundt pan!)
Bake at 325 F for 1 hour (NOTE: it actually took my oven 75 minutes. I started checking at the 60 minute mark but a toothpick test came out wet. I put back in for 10 minutes, checked (still slightly wet) and then another 5 (after which it was perfect)).
Let cool for a few minutes before loosening sides and inner circle with a spatula or butter knife. Turn over onto a wire rack (I left mine inside the bundt tin, upside down on the rack for 30 minutes before trying to release and it came out clean!) to cool until ready to serve.