I’m not the hugest banana bread fan, but with a perpetually growing stock of frozen bananas in the freezer, banana bread is a no brainer. For some reason, every time I make banana bread it turns out terribly (undercooked/too wet usually), so I thought I’d try Chrissy Teigen’s banana bread recipe— mostly due to the fact that it’s in a bundt cake pan instead of the traditional loaf pan. I did alter this recipe to omit the chocolate & coconut this recipe calls for, but if you’re into those flavors— go on with ya bad self!
I was pleasantly surprised at how easily this recipe came together— and how well it actually turned out! Check out the recipe below (and bake along with me on my YouTube channel!)
Chrissy Teigen’s Banana Bread
Ingredients
- 2 cups mashed very ripe bananas from small/med bananas (use dry cup measure)
- 4 large eggs room temperature
- 2/3 cup canola or vegetable oil
- 2 cups all-purpose flour
- 2 cups sugar white granulated
- 3.5 oz box vanilla instant pudding mix I used Jello
- 1 tsp. baking soda
- 1 1/2 tsp. kosher salt
Instructions
- Heat the oven to 325°F.
- In a large bowl, combine the mashed bananas, eggs and oil. In a separate bowl, combine your dry ingredients (flour, sugar, pudding mix, baking soda and salt). Add the dry ingredients to the wet ingredients and mix until just combined.
- Grease your Bundt pan. Pour the batter into the pan. (This can also make two 8- by 4-inch loaves, if you don’t have a bundt pan)
- Bake until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean, 60 to 80 minutes. Start testing at 50 minutes— mine took 70 minutes. Let it cool slightly in the pan, then use a butter knife to gently release the cake from the sides of the pan and around the inner circle, then flip it onto a plate.
- Allow to cool, then serve warm with salted butter, nutella, or both!