CHRISSY’S BANANA BREAD
Serves: 12, Prep 15 minutes Total time: 1 hour, 15 minutes INGREDIENTS 2 cups mashed very ripe bananas (from 6 bananas) 4 large eggs ²∕₃ cup canola oil, plus more to grease the pan 2 cups all-purpose flour, plus more for dusting the pan 2 cups granulated sugar 1 (100g) box vanilla instant pudding mix 1 tsp bicarb soda 1 ½ tsp kosher salt 1 cup unsweetened shredded coconut 1 (100g) bar dark chocolate, chopped into chunks
Salted butter, for serving
1 Preheat oven to 165°C. Combine mashed bananas, eggs and oil in a large bowl. Stir together flour, sugar, pudding mix, bicarb soda and salt in a separate bowl. Add dry ingredients to wet ingredients, and stir well but gently. (I swear this came out differently when I used an aggressive electric mixer.) Fold in coconut and chocolate 2 chunks. Grease and flour a 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 batter into pan. (This can also make 2 loaves, but it’s so much more moist in 3 one Bundt pan!) Bake in preheated oven until cake springs back when lightly pressed and a toothpick inserted into the centre comes out clean, 55 to 60 minutes. (Test it with a toothpick at around 50 minutes.) 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. Let it cool, and cut it into slices.