Chrissy Teigen’s Banana Bundt Bread
Chrissy Teigen’s Banana Bundt Bread is a rich, moist banana cake made with ripe bananas, coconut, dark chocolate, and vanilla pudding mix. It bakes into a tender bundt that is perfect for breakfast, snacking, or dessert.
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Servings: 8
Ingredients
- 2 c very ripe bananas mashed, about 6 bananas
- 4 large eggs
- 2/3 c canola oil plus more for the pan
- 2 c all-purpose flour plus more for the pan
- 2 c granulated sugar
- 1 box 3.5 oz vanilla instant pudding mix
- 1 tsp baking soda
- 1 1/2 tsp kosher salt
- 1 c unsweetened shredded coconut
- 1 bar 3.5 oz dark chocolate chopped into chunks
Instructions
Prepare the Oven and Pan
- Preheat the oven to 325°F. Grease a bundt pan thoroughly with canola oil, then dust it lightly with flour to prevent sticking.
Combine the Wet Ingredients
- In a large mixing bowl, combine the mashed bananas, eggs, and canola oil. Stir until the mixture is evenly blended.
Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, granulated sugar, vanilla instant pudding mix, baking soda, and kosher salt until well combined.
Make the Batter
- Add the dry ingredients to the wet ingredients. Stir gently but thoroughly until no dry streaks remain.
Fold in the Coconut and Chocolate
- Fold the shredded coconut and chopped dark chocolate into the batter until evenly distributed.
Fill the Pan
- Pour the batter into the prepared bundt pan and spread it evenly.
Bake
- Bake for 60 to 80 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Unmold
- Let the cake cool slightly in the pan. Run a butter knife carefully around the outer edge and center tube of the pan to help release the cake. Invert it onto a plate or cooling rack.
Cool Before Serving
- Allow the bundt bread to cool before slicing. Serve as desired, including with salted butter if preferred.
Notes
To make Chrissy Teigen’s Banana Bundt Bread gluten free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that includes xanthan gum. Be sure to confirm that the vanilla pudding mix, shredded coconut, chocolate, and baking soda are certified gluten free, as packaged products can sometimes contain hidden gluten or cross-contact risks. Also use gluten-free flour when dusting the bundt pan. The rest of the recipe can remain the same, though the final texture may be slightly different depending on the flour blend used.