The Ultimate Moist & Delicious Pudding Mix Banana Bread: A Chrissy Teigen Inspired Loaf Recipe
The culinary world was set ablaze when Chrissy Teigen revealed her ingenious secret ingredient for unbelievably moist banana bread: instant pudding mix. While the original recipe from her highly acclaimed second cookbook, Cravings: Hungry for More, typically calls for a Bundt pan, we’ve taken that brilliant concept and adapted it for a more conventional (and equally satisfying) loaf pan. This version, affectionately dubbed “Not Quite Chrissy Teigen’s Banana Bread,” maintains all the luscious moisture and flavor while offering a slightly scaled-down, everyday-friendly approach. We’ve refined the technique, adjusted ingredient ratios by a quarter, and optimized baking times to ensure a perfect loaf every time, drawing inspiration from our past success with the Almond Crunch Brown Butter Banana Bread method.
It’s genuinely a marvel how a simple packet of instant pudding mix can transform a classic bake into something so profoundly tender and flavorful. If you’re someone who appreciates a banana bread that’s rich, dense, and bursting with delicious mix-ins, then this recipe is about to become your new obsession. Prepare to be amazed by a banana bread that not only lives up to its hype but might just surpass your expectations for what homemade banana bread can be.
The Pudding Mix Advantage: Unlocking Unrivaled Moisture and Flavor
If you’ve ever struggled with dry, crumbly banana bread, the addition of instant vanilla pudding mix is an absolute game-changer. This seemingly simple ingredient works wonders by absorbing moisture during baking, resulting in an exceptionally tender, incredibly moist crumb that truly lasts for days. Beyond its moisture-retaining properties, the pudding mix subtly enhances the natural vanilla and banana flavors, contributing to a depth of taste that is hard to achieve otherwise. This recipe is specifically designed for those who adore a dense, substantial banana bread, packed with generous pockets of melted chocolate and the delightful, chewy texture of unsweetened coconut. The pudding mix truly elevates the texture, making each slice a moist, flavorful experience that feels gourmet.
Our adapted version thoughtfully embraces the inherent sweetness of Chrissy Teigen’s original recipe, which is undoubtedly part of its irresistible charm. To perfectly balance this richness, we wholeheartedly recommend including the unsweetened shredded coconut. Its addition isn’t just for texture; it subtly introduces a delicate, tropical note that brilliantly cuts through the sweetness without making the bread taste like a dessert explosion. Crucially, this means you don’t have to alter the sugar content, which, without careful rebalancing of other ingredients, can often lead to undesirable changes in the bread’s overall texture and structure. The harmonious combination of perfectly ripe bananas, rich dark chocolate, and fragrant unsweetened coconut, all bound together by the moistening power of instant pudding mix, creates a truly irresistible treat that will have everyone asking for your secret ingredient.
Bundt Beauty or Loaf Pan Perfection? Adapting for Your Kitchen
Chrissy Teigen’s original recipe, as famously featured in her best-selling Cravings series, often calls for a Bundt pan. The distinctive shape of a Bundt pan undoubtedly contributes to the bread’s impressive presentation and can indeed help retain moisture due to its thicker structure and even heat distribution. However, we understand that not everyone owns a Bundt pan, or perhaps you simply prefer the classic, familiar convenience of a standard loaf. This adaptation is specifically tailored for a single large loaf pan, making it incredibly accessible and easy for any home baker to recreate this fantastic banana bread without needing specialized equipment.
While Chrissy herself thoughtfully notes in her book that making her original recipe as two smaller loaves might result in them being slightly less moist than a single, larger Bundt, our scaled-down version, baked in a generously sized loaf pan, maintains exceptional moisture. This is achieved through a thoughtful reduction of ingredients by a quarter, combined with careful attention to a specific baking technique and optimized baking times. These adjustments collectively ensure that your loaf pan banana bread will be just as wonderfully moist and flavorful as its Bundt-baked counterpart. We firmly believe that you won’t sacrifice an ounce of deliciousness by opting for a loaf; in fact, the sheer ease of slicing and serving might even make this your new preferred method for enjoying this incredible banana bread.
The beauty of this adapted recipe lies in its versatility. Whether you’re making it for a casual family breakfast, a special gathering, or simply to satisfy a craving, it delivers consistently outstanding results. The loaf pan format is also ideal for gifting or for freezing individual slices for later enjoyment, ensuring you always have a piece of this deliciousness on hand. Embrace the simplicity and enjoy the incredible outcome of this “Not Quite Chrissy Teigen’s Banana Bread” – a recipe designed for maximum flavor and moisture with minimal fuss.
Essential Baking Tips for Banana Bread Success:
- Pan Preparation is Key: For best results and easy release, thoroughly grease your 9 ½ x 5 ½ inch loaf pan and then lightly flour it. To provide extra insurance against sticking, especially with such a moist batter, consider lining the bottom and two long sides of the pan with a strip of parchment paper. Leave a generous overhang on the sides; these will act as convenient “handles” to easily lift the cooled bread from the pan. Don’t forget to grease and flour any exposed sides of the pan too!
- The Power of Ripe Bananas: The riper your bananas, the sweeter, more fragrant, and ultimately more flavorful your banana bread will be. Look for bananas with an abundance of brown spots and even some completely black areas on their skins. If your bananas aren’t quite ripe enough but you’re eager to bake, you can speed up the ripening process: simply place them unpeeled on a baking sheet and bake at 300°F (150°C) for 15-30 minutes, until their skins are entirely black and shiny. Let them cool before mashing.
- Avoid Overmixing the Batter: After combining the wet and dry ingredients, mix just until no visible streaks of flour remain. It’s crucial not to overmix the batter. Overmixing can develop the gluten in the flour excessively, which will lead to a tougher, less tender crumb in your final banana bread. A few small lumps in the batter are perfectly fine and often result in a more tender and desirable texture. Use a heavy-duty rubber spatula or wooden spoon for this step.
- Choose Quality Chocolate: While standard chocolate chips are acceptable, a good quality dark chocolate bar, roughly chopped into varied sizes, will melt into more luscious, decadent pockets throughout the bread. The uneven shapes provide a more satisfying textural contrast and a richer chocolate flavor.
- Patience During Cooling: This step is crucial for the structural integrity of your banana bread. Allow the banana bread to cool in the pan for at least 15-20 minutes after removing it from the oven before you attempt to invert it onto a wire rack to cool completely. This cooling period allows the bread to set and firm up, preventing it from falling apart or crumbling when removed. Rushing this step can result in a messy or broken loaf.
- Storage: Once completely cooled, store your banana bread at room temperature, tightly wrapped in plastic wrap or in an airtight container, for up to 3-4 days. For longer storage, slices or the whole loaf can be frozen for up to 3 months. Thaw at room temperature before serving.
Beyond the Recipe: Customizing Your Banana Bread Experience
While this recipe stands strong on its own as a truly exceptional banana bread, it also serves as an excellent, versatile foundation for customization. If you’re a fan of nuts, a half-cup of chopped walnuts or pecans would be a fantastic addition, introducing a delightful crunch that complements the moist interior. For an extra layer of sweetness and a touch of elegance, consider drizzling a simple cream cheese glaze or a light dusting of powdered sugar over the cooled loaf, instantly elevating this treat to dessert status. Don’t hesitate to experiment with the spice profile either; a sprinkle of cinnamon, nutmeg, or even a pinch of allspice in the dry ingredients can add a wonderful warmth. For a truly unique twist, you could even try different instant pudding flavors, such as butterscotch for a rich caramel note, or even chocolate pudding for a double chocolate banana bread experience.
This “Not Quite Chrissy Teigen’s Banana Bread” isn’t just a recipe; it’s an invitation to explore the joy and creativity of home baking. It’s the perfect treat for a comforting breakfast, a satisfying midday snack with your coffee or tea, or a delightful dessert to share with loved ones. The fact that it’s so straightforward to make, yet consistently delivers such impressive, professional-quality results, truly makes it a staple for any home baker’s repertoire. Prepare to be genuinely amazed by the incredible moistness, rich flavor, and satisfying texture that the simple, brilliant addition of instant pudding mix brings to this classic comfort food. We’re confident it will become a beloved favorite in your household!
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Recipe: Not Quite Chrissy Teigen’s Banana Bread
Not Quite Chrissy Teigen’s Banana Bread
Cookie Madness
Pin Recipe
Ingredients
- 1 ½ cups mashed ripe bananas 12 oz, approximately 3-4 large bananas
- 3 large eggs
- 1 ½ cups all-purpose flour 200 grams
- 1 ½ cups granulated sugar 140 grams
- 6 tablespoons instant vanilla pudding mix 70 grams, dry mix only, not prepared
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup canola oil or other neutral-flavored vegetable oil
- ¾ cup unsweetened shredded coconut
- 2 oz dark chocolate bar roughly chopped into small pieces
Instructions
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1. Prepare Pan & Preheat Oven: Preheat your oven to 325 degrees F (160 degrees C). Thoroughly grease a 9 ½ x 5 ½ inch loaf pan. For easy removal, you can also line the bottom and two long sides with a strip of parchment paper, leaving an overhang to use as handles, and then grease and flour the remaining exposed sides.
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2. Combine Wet Ingredients: In a large mixing bowl, combine the mashed ripe bananas and the large eggs. Whisk them together until well blended and uniform in consistency, then set aside.
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3. Mix Dry Ingredients: In a separate, second large mixing bowl, combine the all-purpose flour, granulated sugar, instant vanilla pudding mix (make sure it’s the dry powder, not prepared pudding), baking soda, and salt. Whisk vigorously for at least 30 seconds to ensure all ingredients are thoroughly combined and there are no lumps of pudding mix, which is crucial for an even texture and flavor.
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4. Combine Wet & Dry: Add the mashed banana and egg mixture to the bowl containing the dry ingredients. Stir using a rubber spatula or wooden spoon until just thoroughly blended. Be careful not to overmix the batter; stopping as soon as no streaks of flour remain will ensure a tender crumb. A few small lumps are perfectly acceptable.
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5. Add Oil: Pour the canola oil (or your chosen neutral-flavored oil) over the batter. Mix gently with a heavy-duty scraper or spatula until the oil is fully incorporated and the batter appears smooth and uniform.
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6. Fold in Mix-Ins: Gently fold in the unsweetened shredded coconut and the chopped dark chocolate until they are evenly distributed throughout the batter. Do not overmix at this stage to avoid compressing the batter.
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7. Bake: Empty the prepared batter into your greased and floured loaf pan, spreading it evenly. Bake in the preheated oven at 325 degrees F for approximately 1 hour and 15 minutes. Begin checking for doneness around the 1-hour mark by inserting a wooden skewer or toothpick into the very center of the loaf. If it comes out clean or with just a few moist crumbs attached (no wet batter), the bread is ready. If it’s still wet, continue baking in 5-10 minute increments until done.
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8. Cool: Allow the banana bread to cool in the loaf pan for at least an hour before carefully inverting it onto a wire rack to cool completely. This crucial cooling period allows the bread to set properly and prevents it from crumbling when sliced. Slicing too early can result in a less-than-perfect presentation.