Chrissy's Banana Bread

I used up all of the Chrissy Teigen banana bread mix that I found at Ross, so I decided to try and make it from scratch.  You can find more in-depth (and funny) instructions at Chrissy's blog here. 

It came out similar (moist and ono), but just as with the mix I upped the temperature to 350 degrees and baked for longer than instructed.  And for sure, you could use less sugar.

 

• 2 cups mashed very ripe bananas

• 4 eggs

• 2⁄3 cup canola oil (or melted butter), plus a little more to grease the pan

• 2 cups all-purpose flour, plus a little more for dusting the pan

• 2 cups sugar (or half brown sugar, half white sugar)

• 1 (3.5-ounce) box vanilla instant pudding mix

• 1 teaspoon baking soda

• 1 ½ teaspoons kosher salt

• 1 cup unsweetened shredded coconut

• 1 (3.5-ounce) bar dark chocolate, chopped into chunks (or anything you love—peanut butter chips, nuts, etc.)

• 
  

1. Preheat the oven to 325°F.

2. In a large bowl, combine the mashed bananas, eggs, and oil. In a separate bowl, combine the flour, sugar, pudding mix, baking soda, and salt. Add the dry ingredients to the wet ingredients and combine well BUT GENTLY.  Fold in the coconut and chocolate chunks.

3. Grease and flour a Bundt pan. Pour the batter into the pan. (This can also make two 8 × 4-inch loaves, but it’s so much more moist in one Bundt pan!) 

4. Bake until the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean, 55–60 minutes.