Chrissy Teigen Banana Bread Recipe


Banana bread is a delicious treat that many people enjoy, but it’s easy to end up with a dry, flavorless loaf that nobody wants to eat. Fortunately, the Chrissy Teigen banana bread recipe is here to save the day and ensure your banana bread tastes amazing every time you make it!

Chrissy Teigen Banana Bread

How To Make Chrissy Teigen Banana Bread

This banana bread recipe requires:

  • Eggs: these bind the bread together, keeping it moist and ensuring that all the ingredients merge into one delicious loaf.
  • Bananas: the riper your bananas are, the better. They will produce a rich, toffee-like flavor, and black bananas are the best for this sort of recipe.
  • White sugar: even if your bananas are sweet, you will likely find you need some sugar to enhance the taste.
  • Unsweetened coconut: if you only have sweetened, omit some of the sugar.
  • Oil: any neutral oil will serve to keep this recipe moist.
  • All-purpose flour: you need flour to make your banana bread actually come out as a loaf.
  • Baking soda: to make the bread light and fluffy, ensure you have some fresh baking soda.
  • Pudding mix: preferably vanilla flavored, pudding mix will make your banana bundt bread particularly moist and scrumptious.
  • Salt: this will bring out the flavors.
  • Dark chocolate: a few chips of dark chocolate can make banana bread really decadent, and the bitter cocoa will pair well with the sweet banana.

Chrissy Teigen Banana Bread

4 from 4 votes
Recipe by Laura Ritterman Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





How do you make fantastic, sweet Chrissy Teigen banana bread that everyone can enjoy? Find our top recipe for making the perfect serving.


  • 4 large 4 eggs

  • 2 cups 2 white sugar

  • 2 cups 2 ripe bananas (as ripe as possible)

  • 1 teaspoon 1 baking soda

  • 3.5 oz 3.5 instant pudding mix (vanilla flavor)

  • 1 cup 1 unsweetened, shredded coconut

  • 3.5 oz 3.5 dark chocolate

  • 1.5 teaspoons 1.5 kosher salt

  • 2/3 2/3 a cup of neutral oil (and a little extra for greasing the tin)

  • 2 cups 2 all-purpose flour (and a little extra for dusting the tin)


  • Preheat your oven to 325 degrees F and grease a bundt pan using neutral oil. Make sure you are thorough and you fill all the curves of the pan so that the banana bread will not stick. Next, dust some flour into the pan, and then tap any remainders out. This should add a light coating of flour that will also help to prevent sticking.
  • Get a large mixing bowl and mash the bananas thoroughly.
  • Add the eggs and oil and blend them into the bananas.
  • In a clean bowl, add the pudding mix, flour, baking soda, sugar, and salt, and stir gently.
  • Mix these dry ingredients carefully into the eggs and bananas, stirring until just combined (do not over-mix).
  • Use a sharp knife to chip up some dark chocolate into rough chunks.
  • Sprinkle the coconut and chocolate chunks into the mixture and fold them in. Again, do not over-mix the batter.
  • Pour the batter into the bundt tin and place it in the oven.
  • Bake for 60 minutes and then insert a toothpick. Check whether the toothpick comes out clean. If the banana bread needs longer, put it back in the oven for another 5-10 minutes. Keep doing this for up to 20 minutes, until the toothpick comes out clean, indicating that the batter is cooked.
  • Take the banana bread out of the oven and place it on a heat mat on the counter to cool. After 10 minutes, turn the pan out onto a wire rack, and allow the banana bread to cool fully before you serve it.

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Tips & Tricks

Now you’ve cracked a great banana bread recipe, let’s look at some tips for making it even better:

  • Use the bundt tin if possible. If you don’t have a bundt tin, you can instead use a loaf tin (or two), but you may find that the banana bread is not quite as moist. The increased surface area of the bundt tin encourages the loaf to cook evenly, spreading the moisture.
  • Use the ripest bananas you have. If your bananas are not ripe enough, they won’t give the batter its rich, sweet flavor. Black bananas can be stored in the freezer until you are ready to use them.
  • Don’t skip the pudding mix; it really adds to the moisture element and will make your banana bread stand out.
  • Wrap your banana bread up well, especially once it has been cut open. The secret to great banana bread is moisture, and you want to preserve this as much as possible. Don’t leave it on the counter to go stale. Store it in an airtight container in the fridge when you aren’t eating it.


  1. Can you freeze banana bread?

    Yes, but it’s best frozen as a full loaf. If you have already sliced it, make sure you wrap the slices well before freezing them to hold in the moisture and ensure they still taste great when thawed. Thaw them in the fridge or on the counter.

  2. Should you eat banana bread hot or cold?

    You can do either. Banana bread tastes particularly good when warm, but it is also delicious cold. You can put it in the toaster to lightly heat it up, but be careful not to burn it!

  3. Do you have to add shredded coconut and dark chocolate?

    If you don’t have or don’t like either of these ingredients, you can leave them out, but they make the banana bread taste much better. They add a delightful chewiness and help to balance out the sweetness of the bananas nicely. It’s best to leave them in if you can!

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Banana bread is a delightful snack or breakfast, and this recipe truly is a great one. Make sure you don’t over-cook it as the top will turn crispy and chewy.

Always use the ripest bananas that you have access to for the best toffee taste and a deliciously moist loaf!

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