BANANA BREAD BUNDT

This snack-dessert hybrid from Teigen’s second cookbook, “Cravings: Hungry for More,” became a Twitter favorite of stay-at-home bakers during the coronavirus quarantine. It gets its moistness from a package of Jell-O vanilla pudding and is made in a Bundt pan, so there’s more tasty crust for all.

The Post’s senior SEO manager Alexandra D’Aluisio fell victim to its charms. “I made Chrissy’s banana bread for the first time during quarantine and was blown away! It is the moistest banana bread I’ve ever eaten and was actually very easy to make. It is good fresh out of the oven, toasted with some salted butter (as Chrissy recommends), or even reheated after being in the freezer for days. I will definitely be making it again.”

6 very ripe bananas

4 large eggs

²/₃ cup canola oil, plus a

drizzle to grease the pan 2 cups all-purpose flour, plus

a pinch to dust the bundt pan 2 cups sugar 1 3 ½-ounce box of vanilla instant pudding mix 1 teaspoon baking soda 1 ½ teaspoons kosher salt 1 cup unsweetened shredded coconut

1 3 ½-ounce bar of dark chocolate, chopped into chunks

Preheat oven to 325 degrees. In a large bowl, mash together the bananas, eggs and oil. In a medium bowl, combine the flour, sugar, pudding mix, baking soda and salt. Pour the dry mixture into the bananamash bowl, stirring gently to combine. Use a spatula to fold in the coconut and chocolate. Pour the batter into a greased, flour-dusted Bundt pan. Bake between 60 to 80 minutes, until a toothpick inserted into the cake comes out clean. Let it cool, then run a butter knife along the edges, before flipping the bread out of the pan.