Chrissy Teigen's Coconut Dark Chocolate Banana Bread
Rich, moist banana bread studded with dark chocolate chunks and toasted coconut, made with vanilla pudding mix for extra flavor depth. This celebrity-approved recipe uses a lower oven temperature and bundt pan to create a tender crumb with a delicate structure. Serve slices warm with salted butter for breakfast, brunch, or dessert. The pudding mix sets this version apart, adding sweetness and moisture without additional eggs or leavening.
Ingredients
- 2 cups mashed bananas, from 6 very ripe bananas
- ⅝ cups canola oilneutral oil (vegetable, sunflower)1:1tags: pantry-staple
note: flavor-neutral alternatives
Full guide → - 4 eggsflax eggs (3 tbsp ground flaxseed mixed with 9 tbsp water, chilled)4 eggsFull guide →
- 2 cups all-purpose flour, plus extra for dustinggluten-free 1-to-1 flour blend1:1tags: dietarygluten-free
note: texture may be slightly denser
- 2 cups white sugar
- 1 box vanilla instant-pudding mix1/4 cup instant vanilla pudding powder mixed with 1/2 cup milkcustom rationote: mix pudding with milk firstreduce liquid slightlyadds dairy
conf: 4
- 1 teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 1 cup unsweetened shredded coconuttoasted coconut flakes1:1tags: flavor-boost
note: toast briefly before folding
- 3 ½ oz dark chocolate bar, chopped into chunksmilk chocolate or semisweet chocolate chips1:1tags: sweetness-variantadds dairy
note: flavor shifts sweeter
Full guide → - salted butter, for serving and greasing
Instructions
- 1
Preheat oven to 325°F.
- 2
Combine mashed bananas, eggs, and oil in a large bowl until well mixed.
- 3
Whisk together flour, sugar, pudding mix, baking soda, and salt in a separate bowl.
- 4
Gently fold dry ingredients into wet ingredients until just combined.
- 5
Fold in chocolate chunks and coconut, avoiding overmixing and do not use an electric mixer.
- 6
Butter a large bundt pan generously and dust thoroughly with flour.
- 7
Pour batter into bundt pan until it reaches about 3/4 full.
- 8
Bake for 55-60 minutes until a toothpick inserted in the center comes out clean.
- 9
Cool in pan for 10 minutes, then use a spatula to release the bread from the sides.
- 10
Invert pan onto a plate to release the bread completely.
- 11
Cool fully before slicing and serving with salted butter.
Tips
Use bananas that are heavily speckled or mostly brown--the higher sugar content creates moisture and better flavor than slightly ripe bananas.
Hand-fold ingredients gently to avoid developing gluten, which toughens the crumb. Stop folding as soon as you see no dry streaks.
The lower 325°F temperature bakes the bread slowly and evenly, preventing a dark crust before the center sets.
Good to Know
Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days or freeze for up to 3 months.
Prepare batter up to 4 hours ahead and refrigerate. Bake when ready. Baked bread freezes well for 3 months; thaw at room temperature.
Serve at room temperature or warmed with sliced salted butter. Pairs well with coffee, tea, or milk.
Common Mistakes
Use an electric mixer to avoid overmixing gluten development, which creates a tough, dense crumb.
Underbake the bread by checking doneness early, leaving a wet center that won't firm up as it cools.
Skip dusting the pan with flour, causing the bread to stick and tear when inverted.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
note: texture may be slightly denser
General Alternatives
note: flavor-neutral alternatives
Full guide →conf: 4
note: flavor shifts sweeter
Full guide →note: toast briefly before folding
FAQ
Can I make this in a regular loaf pan instead of a bundt pan?
Yes. Use a standard 9x5 inch loaf pan and reduce bake time to 50-55 minutes. Check for doneness earlier since the narrower shape may bake faster. Cooling and release steps remain the same.
What if my bananas aren't very ripe?
The bread will be less moist and sweet. Riper bananas have more natural sugars and moisture. If using less-ripe bananas, they should still be mostly yellow with brown spots for adequate flavor.
How long can I keep this bread and can I freeze it?
Store covered at room temperature up to 3 days, refrigerate up to 5 days, or freeze up to 3 months wrapped tightly. Thaw at room temperature before serving.