Banana bread has a moment, thanks to the quarantine of the coronavirus. While isolating ourselves at home, we google recipes that bring back childhood memories and provide comfort food. And according to search trends, banana bread is king.
So we thought we’d re-share one of our favorite comfort foods from Chrissy Teigen, our favorite model-turned-cookbook author and social media enthusiast.
Teigen let go of Twitter when she sent a call to action to her followers in the Los Angeles area in September 2017.
She needed six brown bananas, “not four, not five,” but six brown bananas. She was researching and testing recipes for her latest cookbook, “Cravings: Hungry for More” (Clarkson Potter).
According to Teigen, “perfecting this recipe took me almost a year. That’s why I needed so many damn bananas.” You only need an hour and 15 minutes to prepare and bake it.
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So for those looking for a new spin on an old classic and the perfect recipe for those ripening bananas, we present the formula that took Twitter and readers by storm.
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Twitter’s (and Uncle Mike’s) banana bread
Ingredients:
2 cups mashed very ripe bananas*
Four eggs
2-3 cups of canola oil, plus a little more for greasing the pan
2 cups all-purpose flour, plus a little more for dusting the pan
2 cups sugar
1 (3.5-ounce) box vanilla instant pudding mix**
One teaspoon of baking powder
1½ teaspoons kosher salt
1 cup unsweetened shredded coconut
1 (3.5-ounce) bar of dark chocolate, chopped
Salted butter to serve
Travel directions
Preheat the oven to 325°F.
Combine the mashed bananas, eggs, and oil in a large bowl. In a separate bowl, combine the flour, sugar, pudding mix, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix well, BUT CAREFULLY. I swear this turned out differently when I used an aggressive electric mixer. Fold in the coconut and chocolate pieces.
Grease and flour a Bundt pan (wipe a little oil on the inside, flour it, and turn it upside down to shake out any extra flour). (You can also make two 8×4-inch loaves of bread with this, but it’s so much moister in one Bundt pan!) Pour the batter into the pan.
Bake until the cake springs back when pressed lightly and a toothpick inserted in the center comes out clean, 55 to 60 minutes. (Test it with a toothpick after about 50 minutes.) Let it cool slightly in the pan, then use a butter knife to gently loosen the cake from the sides of the pan and around the inner circle, then turn it onto a plate.
Let it cool, and cut it into slices. Reheat them and serve them with salted butter!!
* Get six brown bananas. Not four. Not five. Six. You’ll think you only need five because it seems enough, but it won’t be enough. You get five, you’re going to mash them, you’re about an inch short, and that makes a difference, and you can’t get around it. Believe me.
**I won’t tell you which brand to use, but the right brand rhymes with smells. Do not use banana-flavored pudding mix. I’ve tried it. It is dirty.
Recipes and photos reprinted from Cravings: Hungry for More. Copyright © 2018 by Chrissy Teigen.
