Library Blog

Cooking with the Library

Hey Everyone!  Renee here. Today I am going to share with you one of the BEST banana bread recipes that I have made. This banana bread is a crowd favorite and every time I bring it to work its usually gone within a couple of hours. I stumbled across this recipe in Chrissy Teigen’s (who is one of my favorite celebs) cookbooks, Cravings: Hungry for MoreMuch like the cookbooks name, this banana bread will leave you hungry for more of it. 

You can find this cookbook, along with her other cookbookhere. And just for the record, you should totally make this banana bread at home.  You will not be disappointed. 

*This Banana Bread will be offered as a library program in the future. So, keep watch of our upcoming program schedule to register! 

Teigen, Chrissy. Cravings. Hungry for More. Clarkson Potter/Publishers, 2018. 

Chrissy Teigen’s Banana Bread 

Ingredients 

2 c. mashed very ripe bananas (from 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. sugar 

1 3.5-oz box vanilla instant pudding mix 

1 tsp. baking soda 

1 tsp. kosher salt 

1 c. unsweetened shredded coconut  

1 3.5-oz bar dark chocolate, chopped into chunks 

Salted butter, for serving  

**Chocolate chips can be substituted for the bar of dark chocolate. I usually use ½ bag of chocolate chips for this.  You can add more or less depending on your preferences. 

Directions 

  • Heat the oven to 325°F. 
  • 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 (I swear this came out differently when I used an aggressive electric mixer). Fold in the coconut and chocolate chunks. 
  • Grease and flour a Bundt pan. Pour the batter into the pan. (This can also make two 8- by 4-inch loaves, but it’s so much more moist in one Bundt pan!) 

 

*Tip: Wash your bowl as soon as you can. Otherwise, the mixture will dry and become very difficult to clean.  

 

  • Bake until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean, 60 to 80 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. 

 

  • Let it cool, and cut it into slices. Rewarm them and serve them with salty butter!