Banana Bread⁣ Happy Monday! Only two weeks until my first day of senior year Ye…

✨Banana Bread✨⁣
Happy Monday! Only two weeks until my first day of senior year 😯 Yesterday, I posted on my stories that I was trying out Chrissy Teigen’s banana bread recipe which I have heard A LOT about. I’ve always heard such good things about it and let me say that it DEFINITELY lives up to the hype. This banana bread was by far the best I’ve ever made and I’ll be sticking with this recipe for a while. I would never think to add shredded coconut or a packet of vanilla instant pudding mix to my banana bread, but the coconut added a great texture and the pudding mix made the bread extra moist and soft. You all should try this recipe out!⁣

dEATs: (I found the recipe on the Good Housekeeping website)⁣
-Preheat oven to 325 degrees F⁣
-Mix 2 cups mashed bananas (about 6 ripe bananas), 4 eggs, and 2/3 cup canola oil (or any other neutral oil, I had grapeseed so I used that) in a large bowl⁣
-In another bowl, mix together 2 cups all-purpose flour, 2 cups sugar, 1 box (3.4oz) of vanilla instant pudding mix, 1 teaspoon baking soda, and 1.5 teaspoon salt⁣
-Add dry ingredients to wet ingredients and mix together gently (Chrissy recommended doing this by hand)⁣
-Once the wet&dry are well-incorporated, fold in 1 cup unsweetened shredded coconut and 1 3.5oz dark chocolate bar that you chopped into chunks (I just added like 3/4 cup dark chocolate chunks that I had instead of chopping a bar)⁣
-Grease&flour a bundt pan⁣
-Pour mixture into pan and put in oven for 60-80 minutes (Check your bread starting at 50 minutes, but mine ended up needing the full 80 minutes)⁣
-Remove from oven, let pan cool for awhile, run a butter knife around the edges to loosen the bread, invert onto a plate, finish cooling, and enjoy!⁣

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