It’s been a while since I’ve done a food post. With everyone stuck at home due to COVID-19 many ppl are trying out new recipes or taking on home improvement projects. I was scrolling through Facebook and this recipe popped up. It’s called Chrissy Teigen’s Banana Bread Recipe. I LOVE Banana bread and decided to give this one a try.
This recipe can be Gluten-Free or Vegan. Find out how at popsugar.com.
As for pans to use you can make this anyway you like: A loaf, a bundt cake, muffins, etc…
- 2 Cups Mashed Bananas (about 5-6 bananas)
- 2/3 Cups Canola Oil – I used Vegetable Oil
- 4 Eggs
- 2 Cups All-Purpose Flour (extra to dust pan with)
- 2 Cups Sugar
- 1 3.5-oz box vanilla instant pudding mix
- 1 tsp. baking soda
- 1 1/2 tsp. kosher salt
- 1 c. unsweetened shredded coconut
- 1 3.5-oz bar dark chocolate, chopped into chunks
- Butter or Crisco for coating pan
**** Note from me: I couldn’t find the coconut at the story and with online shipping not being 2 days or lease I made this without the coconut this time around. I also used Ghirardelli’s Intense Dark 86% Cacao Midnight Reverie. Do Not use a mixer. Do Not use a whisk.
In another mixing bowl, (regular large size 3.5qt or 5qt), mix together, flour, baking soda, salt, sugar, and pudding mix.
Then mix the dry ingredients into the wet ingredients (this is where the larger mixing bowl is needed). DO NOT use a mixer and DO NOT use a whisk. Do this part manually and with a spatula to keep the end result fluffy.
Chop up dark chocolate then add that and coconut to the batter.
Grease pan, (rub butter or crisco all over), then put a layer of flour down. Next remove excess flour not sticking by flipping pan over and shaking out excess. Last add batter to pan and bake for 60 to 80 minutes depending on your pan the time will vary. You want a toothpick to come out clean. ** I ended up baking for 90 min / 1 hour and 30 min.
Let cool 10 min then flip onto tray. Enjoy with ice-cream or butter. Keep extra in refrigerator or in an airtight container.