Otherwise known as 'Twitter's (and Uncle Mike's) Banana Bread', it features in her latest cookbook, Cravings: Hungry For More.


"Perfecting this single recipe took me nearly a year. That’s why I needed so many damn bananas. It was a fine, yummy banana bread. But something wasn’t SPECIAL about it. I tried a million different things. Using banana pudding mix made it taste fake.

"Toasting the top with salty coconut made it a little too coco-nutty. Nuts were too controversial among my friends. Milk chocolate blended in too much. But it turned out that putting the coconut inside left it with a subtle hint of sweet coconut goodness, vanilla pudding gave it a fluffy, moist texture I could never have imagined, and dark chocolate gave it a… I dunno, do I need to explain why putting in chocolate is a good thing?

Serves: 12)

  • 6 mashed very ripe bananas*
  • 4 eggs
  • 170ml rapeseed oil, plus a little more to grease the pan
  • 250g plain flour, plus a little more for dusting the pan
  • 450g sugar
  • 1 (96g) box vanilla instant pudding mix**
  • 1tsp baking soda
  • 1.5tsp kosher salt
  • 60g unsweetened shredded coconut
  • 1 bar dark chocolate, chopped into chunks
  • Salted butter, for serving

*Get six brown bananas. Not four. Not five. Six. You will think you only need five because it looks like enough, but it will not be enough. You will get five, you will mash them, you will be about half an inch short and that makes a difference and you cannot get around it. Trust me.

**Don’t use banana-flavoured pudding mix. I tried it. It is gross.

Chrissy banana bread (Michael JosephAubrie PickPA)
Chrissy's Banana Bread (Michael Joseph/Aubrie Pick/PA)


  1. Preheat the oven to 325°F/160°C.
  2. In a large bowl, combine the mashed bananas, eggs and oil. In a separate bowl, combine the flour, sugar, pudding mix, baking soda and salt.
  3. Add the dry ingredients to the wet ingredients and combine well BUT GENTLY. I swear this came out differently when I used an aggressive electric mixer. Fold in the coconut and chocolate chunks.
  4. 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).
  5. Pour the batter into the pan. (This can also make two 20 x 10-cm loaves, but it’s so much more moist in one Bundt pan!)
  6. Bake until the cake springs 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.)
  7. 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.
  8. Let it cool and cut it into slices. Rewarm them and serve them with salty butter!

Cravings: Hungry For More by Chrissy Teigen is published by Michael Joseph.