Try this Chrissy Teigens Banana Bread recipe, or contribute your own.
Suggest a better descriptionI mashed the wet ingredients together, then folded in the dry ones, including the coconut and chopped chocolate.
Pro Tip: Your bananas need to be very brown and very ripe. Otherwise, they won’t mash well and you’ll end up with chunks.
Then I poured the batter in the Bundt pan—yes, a Bundt pan!—set that baby in the oven and waited… and waited. Chrissy recommends baking it for an hour at 325°, but mine took an extra 15 minutes to really firm up.
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Serving Size: 1 (1351g) | ||
Recipe Makes: 1 | ||
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Calories: 4333 | ||
Calories from Fat: 2081 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 231.2g | 308 % | |
Saturated Fat 141.9g | 710 % | |
Monounsaturated Fat 60.8g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 513.6mg | 158 % | |
Sodium 3655.8mg | 126 % | |
Potassium 1893mg | 50 % | |
Total Carbohydrate 487.3g | 143 % | |
Dietary Fiber 21.4g | 86 % | |
Sugars, other 465.9g | ||
Protein 75.9g | 108 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4333
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