Chrissy Teigen Banana Bread Recipe

Chrissy Teigen Banana Bread Recipe comes from her 2018 cookbook, “Cravings: Hungry for More“. She once tweeted asking for six brown bananas to test the recipe. It is best known for its use of vanilla instant pudding mix and a Bundt pan.

While some bakers consider boxed pudding a shortcut, Teigen spent nearly a year perfecting the recipe. After discovering that banana-flavored pudding tasted artificial, she decided to stick with vanilla.

The result is a rich, indulgent banana bread with a texture and flavor closer to cake than a healthy loaf. Those watching their sugar intake may want to enjoy it as a dessert rather than an everyday snack.

Why This Banana Bread Stays Soft for Days

Banana bread can go wrong in several small ways. Some loaves dry out by the second morning, while others sink in the middle or turn out pale and dense. Plain versions can also lack flavor.

This recipe addresses these issues by adding a box of vanilla instant pudding mix. The starch in the pudding mix helps retain moisture as the bread cools, while the oil provides additional softness.

Because canola oil remains liquid at room temperature, the slices stay tender and flexible even on the third day instead of becoming dry and crumbly. The Bundt pan’s ring shape also helps the center bake more evenly and quickly than it would in a traditional loaf pan.

Many home bakers also wonder whether they need a mixer or can use loaf pans instead. No mixer is necessary—a whisk and a spatula are all you need to prepare the batter. According to the cookbook, the same batter can also be divided between two 8 × 4-inch loaf pans.

Ingredients for Chrissy Teigen Banana Bread

2 cups mashed very ripe bananas (about 6): Bananas carry most of the moisture and a good share of the sweetness. I buy Chiquita from the loose bin at my local Kroger. Pick peels that are mostly brown with black freckles, since green-tinged ones leave the bread starchy and bland.

⅔ cup canola oil: Oil stays liquid at room temperature, so slices stay soft on day three. Wesson is my bottle. Measure it in a glass liquid cup for accuracy, and skip olive oil, since its flavor shows. Swap in the same amount of melted unsalted butter for a richer flavor. Slices firm up more once chilled.

4 large eggs: Eggs bind the batter and give the coconut and chocolate something to cling to. I bought Eggland’s Best. Cold eggs work, but I rest mine in warm tap water for 5 minutes. Crack them into a small bowl first to catch the shell.

2 cups all-purpose flour (about 250 g): Flour builds the frame that holds up a heavy, chunky batter. King Arthur is my pick for its steady protein level. Spoon it into the cup and level it, since scooping packs in extra.

2 cups granulated white sugar: Sugar sweetens the bread and browns the crust. Domino is the bag in my pantry. Cutting it to 1¾ cups gives a less sweet slice with a paler crust.

1 box (about 3.4 oz) vanilla instant pudding mix: The starch in the powder traps water, which keeps the center tender. Jell-O is the box I buy. Pick instant, never banana flavor, which tastes fake.

1 teaspoon baking soda: Baking soda reacts with the acid in ripe bananas and lifts the batter. Arm & Hammer is my brand. Drop a pinch in vinegar. A weak fizz means a fresh box is due.

1½ teaspoons kosher salt: Salt keeps 2 cups of sugar from tasting flat. I use Diamond Crystal. Morton is denser, so use a scant 1 teaspoon of it. One sharp, salty loaf taught me that.

1 cup unsweetened shredded coconut: Coconut soaks up some batter moisture and adds a soft chew. Bob’s Red Mill is the bag I buy. Store the opened bag in the freezer so the oils stay fresh. Sweetened flakes work in place of it, but trim the sugar by 2 tablespoons.

3.5 oz dark chocolate bar, chopped: Hand-chopped chunks melt into pockets, and dark chocolate holds its shape better than milk. I bought a Ghirardelli 60 percent bar. Chop it on a dry board into pieces about the size of a pea. A fair substitute is ¾ cup semisweet chips. They melt into smaller dots than chopped chunks.

Salted butter, for serving: Butter melts into a warm slice, and the salt cuts the sweetness. Kerrygold Irish butter is the one I keep for this. Set it out 20 minutes ahead so it spreads.

1 tablespoon softened butter and 2 tablespoons flour, for the pan: This coating helps the bread release cleanly from the ridges. Land O’Lakes works well. A pastry brush reaches every groove.

Required Kitchen Equipment

1. 10-inch bundt pan: Holds 10 to 12 cups
2. Large mixing bowl: For the wet mix
3. Medium mixing bowl: For the dry mix
4. Whisk: Blends dry mix evenly
5. Rubber spatula: Folds without overmixing
6. Chef’s knife and board: Chops the chocolate bar
7. Pastry brush: Greases every ridge
8. Measuring cups and spoons: Accurate dry and wet amounts
9. Toothpick: Checks doneness
10. Wire cooling rack: Cools bread evenly

How to Make Chrissy Teigen Banana Bread

1. Heat the Oven: Set a rack in the lower third and heat the oven to 325°F. My oven runs about 10 degrees hot. A small dial thermometer on the rack tells me when to adjust the knob.

2. Prep the Pan: Brush softened butter into every ridge of the bundt pan. Dust it with flour, then tip the pan upside down to tap out the extra. The coating should look dull and even, with no shiny spots.

I once skipped the center tube, and a whole slice stayed behind. A pastry brush fixed that for good.

3. Mix the Wet Ingredients: Mash the bananas with a fork and leave a few small lumps. Measure 2 cups, then whisk them with the oil and eggs for about 1 minute. The mixture turns glossy and pale tan.

4. Whisk the Dry Ingredients: In a second bowl, whisk the flour, sugar, pudding mix, baking soda, and salt for 30 seconds. The pudding powder should blend into the flour with no pale clumps left.

5. Fold the Batter: Tip the dry mix into the wet bowl in two additions. Fold with a rubber spatula, about 15 strokes each time. Stop while a few flour streaks still show.

Overmixing builds gluten and leaves rubbery slices. A smooth, shiny batter is the warning sign, so stop sooner next time.

6. Add the Coconut and Chocolate: Fold in 1 cup of coconut and the chopped chocolate. The batter turns thick, closer to brownie batter than cake batter, and it will not pour. My husband Tom sneaks a spoonful at this stage.

7. Fill the Pan: Scrape the batter into the pan and press it into the ridges with the back of a spoon. Tilt and turn the pan until the top is even. It should fill about three-quarters of the pan.

8. Bake the Bread: Bake for 55 to 65 minutes. Mine finished at 61 minutes in a dark nonstick pan. A toothpick pushed in near the center tube should come out clean. The top should spring back when pressed.

Dark pans bake faster than light ones, so start testing at 55 minutes.

9. Cool and Release: Cool the bread in the pan on a rack for 10 minutes. Run a thin spatula around the edges, set a plate on top, and flip. The bread drops out with a soft thud. Wait 20 more minutes before slicing.

Chef Special Tips for Chrissy Teigen Banana Bread

1. Sunken Center: Opening the oven door before minute 40 drops the temperature and collapses the rise. Keep it shut, and test only at the thickest spot.

2. Dark Top, Wet Middle: Tent the pan loosely with foil once the top turns deep brown. The foil slows browning while the center finishes.

3. Chocolate Sinking: Toss the chopped chocolate in 1 tablespoon of the flour first. The coating helps pieces stay spread through the batter instead of settling low.

4. Scorched Coconut: Press stray shreds into the batter before baking. Loose shreds on the surface burn and turn bitter.

5. Stuck Bread: When the bread will not drop after 10 minutes, set the hot pan on a damp towel for 5 minutes. The steam loosens the sugar crust.

How I Customize This Chrissy Teigen Banana Bread

Toasted Walnut: Fold in ¾ cup toasted, chopped walnuts with the chocolate. They add a dry crunch against the soft coconut. I serve this one with black coffee.

Espresso Chocolate: Whisk 1 teaspoon espresso powder into the dry mix. The bitter note sharpens the dark chocolate. It suits a late afternoon snack.

Peanut Butter Swirl: Dollop ⅓ cup creamy peanut butter over the batter and drag a knife through once. The swirls bake into salty ribbons. My nephew asks for this one with cold milk.

Cinnamon Sugar Top: Press 2 tablespoons of coarse sugar mixed with 1 teaspoon cinnamon onto the batter. It forms a thin, crackly crust. Vanilla yogurt goes well alongside.

Orange Glaze: Stir ½ cup powdered sugar with 2 tablespoons orange juice and drizzle it over the cooled bread. The citrus cuts the sweetness. I bring this one to brunch.

Dried Cherry: Swap the coconut for ¾ cup chopped dried cherries. They add a tart chew that balances the dark chocolate. I pair slices with ricotta.

What I Serve With Chrissy Teigen Banana Bread

Salted butter comes first, just as the cookbook suggests. A warm slice with a thick pat melts at the edges within a minute. Cold milk or black coffee balances the sweetness.

For a dessert plate, add a scoop of vanilla ice cream. A 12 second trip in the microwave softens the chocolate pockets. A drizzle of warm caramel sauce is a good extra.

Sliced strawberries or pears add tartness that keeps the plate from feeling heavy. Greek yogurt with a spoonful of honey suits a lighter start. Salted roasted pecans on the side add crunch.

How I Store Chrissy Teigen Banana Bread

Cool the bread fully before wrapping. Warm bread traps steam, and the top turns sticky. Once cool, keep it on the counter in an airtight container for 3 days. A cut loaf keeps best with plastic wrap pressed against the open edge.

The fridge extends that to 5 days, but the oil in the batter firms up when cold. Let slices sit at room temperature for 20 minutes before eating. Ten seconds in the microwave also softens them.

For longer storage, slice the bread and freeze it in a zip bag for up to 3 months. Tuck parchment squares between slices so each one pulls out cleanly.

Thaw a slice on the counter for about 30 minutes. A few minutes in a dry skillet over medium heat refreshes the crust. Add a thin pat of butter at the end.

Turning Leftover Chrissy Teigen Banana Bread Into Something New

Slices that are 2 to 4 days old work best here. Drier bread soaks up liquid without falling apart.

For French toast, whisk 2 eggs with ½ cup milk and a splash of vanilla. Dip thick slices for 20 seconds per side. Brown them in butter over medium heat for about 3 minutes per side.

For bread pudding, cube the bread and toss it with a custard of 3 eggs and 1½ cups milk. Rest it for 10 minutes. Bake at 350°F until the center stops jiggling, about 35 minutes.

Chrissy Teigen Banana Bread Recipe FAQs

1. Can I use cook-and-serve pudding mix?

Stay with instant. Instant powder dissolves cold, so it blends straight into the batter. Cook-and-serve mix needs stovetop heat to thicken, and this batter never sees a stovetop.

2. Can I use frozen bananas?

Yes. Thaw them in a bowl for about 40 minutes, then mash them with all the liquid that pools. Measure the 2 cups after thawing, since frozen fruit releases extra juice.

3. Can I use a stand mixer?

Skip it. Electric beaters push the batter past mixed and into tough. A whisk and a spatula protect the soft texture, and the thick batter folds easily by hand.

4. Can I mix the batter the night before?

No. Baking soda starts reacting with the banana acid once the bowls meet. Bake within 30 minutes. For a head start, bake the whole bread a day ahead.

5. Can I leave out the coconut?

Yes. Leave it out, or fold in ¾ cup chopped pecans in its place. The batter will look a little looser without the coconut, but it still bakes up soft.

6. Is this bread dairy-free?

The batter has no butter or milk. Check the pudding box and chocolate label for milk ingredients. Serve it with plant-based butter to keep the whole slice dairy-free.

7. Can I bake it in a glass dish?

Yes, in a glass loaf pan. Glass holds heat longer, so lower the oven to 300°F. Start testing early, since the edges brown faster than they do in metal.

8. Does the bread taste like pudding?

No. One box spreads through about 9 cups of batter, so banana leads. The vanilla stays faint and rounds out the fruit.

This Chrissy Teigen Banana Bread Recipe rewards patience at the cooling rack. Wait the full 20 minutes, spread on cold butter, and the top slices cleanly.