Monday, March 16, 2020

Banana bread bundt

I love baking banana bread, but I often have trouble getting the middle to set perfectly without over-baking the ends. When I found a recipe for a moist and rich banana bread baked in a bundt pan, I was excited to try a new method. It turns out, it bakes beautifully! The boys thought the "banana cake" was extra delicious, and I have to agree!

You'll need:

2 cups mashed, ripe bananas (about 6 bananas)
4 eggs
2/3 cup vegetable oil
2 cups flour
2 cups sugar
1 (3.5 oz) box vanilla instant pudding
1 tsp baking soda
1 1/2 tsp sea salt or kosher salt
1 cup shredded coconut
4 ounces chocolate chips or chocolate chunks


Preheat the oven to 325 degrees. Grease and flour a bundt pan (or use a baking spray). 

Mix together mashed bananas, eggs, and oil in a large bowl. 

In a second bowl, mix flour, sugar, pudding mix, baking soda, and salt.

Gently stir the dry ingredients into the wet ingredients. Fold in the coconut flakes and chocolate chips/chunks. Pour the batter into the bundt pan.

Bake for 60-80 minutes, until a toothpick comes out clean, or the cake springs back when lightly pressed.

Let cool for 10 minutes before you gingerly flip it onto a cake plate. (You may need to use a knife to release the cake if it gets at all stuck to the sides.)

Let me know if you decide to try it!


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