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Ingredients
0 servings
bananas
mashed, very ripe
eggs
canola oil
or melted butter, plus a little more to grease the pan
all-purpose flour
plus a little more for dusting the pan
sugar
or half brown sugar, half white sugar
3.5 ouncevanilla instant pudding mix
box
baking soda
1 ½
kosher salt
unsweetened shredded coconut
3.5 ouncedark chocolate
chopped into chunks, or anything you love—peanut butter chips, nuts, etc
Salted butter
for serving
Instructions
Step 1
Preheat the oven to 325°F.
Step 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 to the wet and combine well BUT GENTLY. I swear this came out differently when I used an aggressive electric mixer. Fold in the coconut and chocolate chunks.
Step 3
Grease and flour a Bundt pan (that means wipe a little grease all over the inside of the pan, dust it with flour, and tip it upside down to shake out any extra flour). 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!)
Step 4
Bake until the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean, 55–60 minutes. (Test it with a toothpick at around 50 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.
Step 5
Let it cool, and cut it into slices. Rewarm them and serve them with salty butter!!!
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