I 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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