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A Bundt banana bread on a white serving platter and individual slices on two plates.
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4.65 / 14 votes

Banana Bread with Pudding Mix

This banana bread has it all. It's a moist cake with a rich banana flavor that is nicely balanced by pieces of dark chocolate and flakes of coconut.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Snacks
Cuisine: American
Servings: 12 servings
Calories: 502

Ingredients

  • 2 cups mashed very ripe bananas, (from about 6 medium bananas)
  • 4 large eggs
  • 2/3 cup canola oil or other mild vegetable oil, plus a little more to grease the pan
  • 2 cups all-purpose flour, plus a little more for dusting the pan
  • 2 cups granulated sugar
  • one (3.5-ounce) box vanilla instant pudding mix
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 cup unsweetened shredded coconut
  • one (3.5-ounce) bar dark chocolate, chopped into chunks
  • salted butter, for serving
US - Metric

Instructions

  • Preheat the oven to 325°F (160°C).
  • In a large bowl, combine the 2 cups mashed very ripe bananas, 4 large eggs, and 2/3 cup canola oil or other mild vegetable oil.
  • In a separate bowl, whisk together the 2 cups all-purpose flour, 2 cups granulated sugar, one (3.5-ounce) box vanilla instant pudding mix, 1 teaspoon baking soda, and 1 1/2 teaspoons kosher salt.
  • Add the dry ingredients to the wet ingredients and combine well but gently. Fold in the 1 cup unsweetened shredded coconut and one (3.5-ounce) bar dark chocolate.
  • Grease and flour a 12-cup (10-inch) Bundt pan (that means wipe a little grease all over the inside of the pan, dust it with flour, and tip it upside down to shake out any extra flour). Pour the batter into the pan. (This can also make two 8- by 4-inch [20- by 5-cm] loaves, but it’s so much more moist in one Bundt pan!)

    ☞ TESTER TIP: To easily flour a greased pan, fill a spice shaker with flour and use it to sprinkle all over. It helps to distribute it more evenly, and it wastes less flour.

  • Bake until the banana bread springs back when lightly pressed and a toothpick inserted into the center comes out clean, 65 to 75 minutes. If it begins to brown too much, cover loosely with foil. If you are using smaller loaf pans, your cooking time will be shorter.
  • Let it cool slightly in the pan, then use a butter knife to gently release the cake from the sides of the pan and around the inner circle, then flip it onto a plate.
  • Cool completely before cutting it into slices. Slather with salted butter and serve.

Nutrition

Serving: 1slice | Calories: 502kcal | Carbohydrates: 71g | Protein: 6g | Fat: 23g | Saturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 462mg | Fiber: 4g | Sugar: 47g