Banana Bread with Pudding Mix

By Leite's Culinaria

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)

Prep Time20mins
Cook Time70mins
Servings12

Instructions

Preheat the oven to 325°F (160°C).

In a large bowl, combine the mashed bananas, eggs, and oil. In a separate bowl, whisk together the flour, sugar, pudding mix, baking soda, and salt. Add the dry ingredients to the wet ingredients and combine well but gently. Fold in the coconut and chocolate chunks.

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 butter and serve.