Mashed bananas, coconut, pudding mix, and chunks of dark chocolate—Chrissy Teigen’s banana bundt bread is next-level comfort baking.
I didn’t mean to become emotionally attached to banana bread. That just… happened. It was one of those midweek afternoons where I felt off-kilter, like I was floating around in my own kitchen but not quite doing anything productive. I had six overripe bananas sitting in a bowl like a little pile of guilt. You know the look. Sad, brown, slightly collapsed. The kind of bananas that make you feel like a failure and a baker, all in one go.
Anyway, I remembered Chrissy Teigen’s banana bundt bread recipe from one of those nights I spent scrolling through her Cravings cookbook in bed, pretending I wasn’t going to fall asleep on page 19 again. I figured, what the hell. At least the house would smell good.
Let me tell you—I was not prepared. The second that thing came out of the oven, I knew I was in trouble. It was golden and glossy and smelled like a chocolate-dipped hug. I took one bite while it was still too hot and just stood there, leaning on the counter like I’d just made something profound. Like, life-changing. Which maybe sounds dramatic for banana bread… but have you had it?
Why You’ll Love This Chrissy Teigen’s Banana Bundt Bread Recipe?
This is not a subtle recipe. This banana bread doesn’t tiptoe in with a polite little crumb and whisper “I’m a snack.” No. This one crashes the party like, “I’m dessert now, okay?”
Chrissy’s version is rich, sweet, and kind of ridiculous in the best possible way. It has pudding mix in it. Like, actual vanilla pudding powder. I don’t know who first thought of doing that, but I owe them a handwritten thank-you card. It makes the crumb soft and almost custardy without being weird. And the coconut? It’s not overwhelming. You don’t take a bite and think, “Whoa, piña colada vibes.” It just adds this little chew and unexpected toastiness that I didn’t realize banana bread needed.
Then there’s the dark chocolate. Not chips—chunks. Chopped-up pieces of actual chocolate bar that melt into little rivers and streaks and uneven pockets of gooey goodness. You know what I mean? It’s messy and perfect and tastes like something that was made with reckless, joyful abandon. And I think we all need more of that.
Ingredient Notes:
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Bananas – The riper the better. If your bananas don’t make you a little uncomfortable to touch, they’re not ready.
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Eggs – Four of them. I know, seems like a lot. But that’s part of why it’s so moist and custardy.
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Canola Oil – I always want to sub in melted butter, but honestly? The oil keeps it lighter and more moist. So I just go with it.
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All-Purpose Flour – Regular ol’ white flour. Nothing fancy.
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Granulated Sugar – Two cups. This isn’t diet bread.
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Vanilla Pudding Mix – That little yellow box you walk past in the baking aisle. Yep, it’s going in the batter.
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Baking Soda + Salt – You need them. You won’t taste them, but if you skip them, you’ll regret it.
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Unsweetened Shredded Coconut – Don’t go rogue and use the sweetened stuff unless you want your teeth to sing.
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Dark Chocolate Bar – I use 70% cocoa, but honestly, use whatever you love. Just chop it roughly. Big, uneven pieces are the goal.
How To Make Chrissy Teigen’s Banana Bundt Bread?
This recipe’s actually really chill. No mixer. No stress. Just a few bowls and a little faith.
Step 1: Preheat & Prep
Crank your oven to 325°F. Grease the heck out of your bundt pan. I use oil and then dust with flour. Be obsessive here—it’s so annoying when it sticks and rips the top off your beautiful golden crust. Ask me how I know.
Step 2: Wet Stuff
Mash your bananas in a big bowl. I usually use a fork. It’s strangely satisfying. Add the eggs and oil, and whisk until it’s smooth-ish. It’s gonna look like baby food. That’s okay.
Step 3: Dry Stuff
In another bowl, mix the flour, sugar, pudding mix, baking soda, and salt. Just stir it together—no need to sift unless you’re feeling extra.
Step 4: Combine & Add-ins
Dump the dry into the wet and stir gently. Don’t overdo it. When it’s mostly combined, fold in your coconut and chocolate chunks. Try not to eat half the batter. (No promises.)
Step 5: Bake It
Pour the batter into your pan and smooth the top. Bake for 60–80 minutes. Yes, that’s a big range. Mine’s usually done around 70. Stick a toothpick in the middle—if it comes out clean (melted chocolate doesn’t count), it’s ready.
Want To Save This Recipe?
Step 6: Cool & Release
Let it cool in the pan for at least 15–20 minutes. Then run a knife around the edges and hope for the best. Flip it onto a plate and pray. If it sticks, eat the broken piece first. That’s the rule.
Storage Options:
Look, this bread disappears fast. But if you do have leftovers:
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Countertop – Wrap it tightly and leave it out for a couple of days. It actually gets better on day two.
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Fridge – Keeps it fresh longer, but the texture gets a little firmer. Still delicious.
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Freezer – Slice it first, wrap individually, and freeze. Toast a slice when the mood hits. You’ll feel like a genius.
Variations and Substitutions:
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Add Walnuts – If you’re into crunch, throw some in with the coconut.
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White Chocolate – Not my favorite, but my mom swears by it.
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Swap the Oil – I’ve used coconut oil before. It gives it a little extra something.
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No Bundt Pan? – Use two loaf pans. Or honestly, a 9×13 dish. You’ll need to watch the time, but it works.
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No Pudding Mix? – Add a splash of vanilla and cross your fingers. It’ll still taste amazing, just slightly less magic-y.
What to Serve with Chrissy Teigen’s Banana Bundt Bread?
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Salted Butter – This is non-negotiable for me. Just do it.
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Coffee – Or tea. Or wine. Live your truth.
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Greek Yogurt – If you want to pretend it’s breakfast.
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Strawberries or Raspberries – Bonus points if you dust them with powdered sugar.
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Late-Night Netflix Reruns – Pair with stretchy pants and a blanket.
Frequently Asked Questions:
Can I make this in a loaf pan?
Totally. Just divide the batter into two pans and bake for slightly less time. Check early.
Is it too sweet?
Honestly? It’s sweet, but in a satisfying, cake-for-breakfast kind of way. The coconut and chocolate balance it out. If you’re worried, you could cut the sugar by 1/4 cup. But I never do.
Can I skip the chocolate?
Yeah, if you’re wild like that. It’ll still be good, just not as rich. You could sub in something else, like dried cherries. Or nothing. Your bread, your call.
So yeah—Chrissy Teigen’s Banana Bundt Bread is more than just a way to use up brown bananas. It’s cozy, dramatic, a little chaotic, and basically the banana bread equivalent of a rom-com you’ve watched six times but still cry at. If you try it, tell me everything. Did you use milk chocolate? Did it stick to the pan? Did you eat a slice standing at the counter at midnight? (Because… same.)
Seriously—drop me a comment. I wanna know what you think.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chrissy Teigen’s Banana Bundt Bread
Ingredients
- 2 cups mashed very ripe bananas approximately 6 bananas
- 4 large eggs
- 2/3 cup canola oil plus additional for greasing the pan
- 2 cups all-purpose flour plus additional for flouring the pan
- 2 cups granulated sugar
- 1 3.5 oz package vanilla instant pudding mix
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup unsweetened shredded coconut
- 1 3.5 oz dark chocolate bar, chopped into chunks
Instructions
Prepare the oven and pan
- Preheat the oven to 325°F (165°C). Thoroughly grease a bundt pan with canola oil and dust lightly with flour, ensuring all crevices are coated to prevent sticking.
Combine wet ingredients
- In a large mixing bowl, whisk together the mashed bananas, eggs, and canola oil until the mixture is smooth and well incorporated.
Mix dry ingredients
- In a separate bowl, combine the flour, granulated sugar, vanilla pudding mix, baking soda, and kosher salt. Stir to blend evenly.
Combine wet and dry mixtures
- Gradually add the dry mixture to the banana mixture. Stir gently until fully incorporated, being careful not to overmix.
Add mix-ins
- Fold in the shredded coconut and chopped dark chocolate until evenly distributed throughout the batter.
Transfer to pan and bake
- Pour the batter into the prepared bundt pan, smoothing the surface if necessary. Bake for 60 to 80 minutes, or until a toothpick inserted into the center comes out clean (melted chocolate may appear on the toothpick—this is normal).
Cool and release
- Allow the cake to cool in the pan for 15 to 20 minutes. Gently run a butter knife around the edges and center of the bundt to loosen, then invert onto a serving plate. Allow to cool completely before slicing.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
