We loved it, one of my kids especially loved it, it's his favourite one. The cake is soft and delicious, and it keeps well for days, if it lasts that long.
I use small to medium sized bananas here, as that is what I buy, about 130-140g a banana. If your bananas are large, use less, freeze any extras.
Supposedly you can use half brown sugar, half caster sugar, I haven't tried, but I will one day. With the sugar, I have decreased the amount from the original recipe, I might even try with less next time, do it to taste.
You can add nuts if you like.
With oiling and dusting your bundt tin. in the past I have used oil or butter with flour, with inconsistent results, sometimes the cake came out, sometimes it got stuck. Then one of my aunties told me to use breadcrumbs instead, and I have never done it any other way. I use panko as that is what I have at home, but you can use normal breadcrumbs also. The cake comes out every time, and I like texture of the breadcrumbs on the cake.
You can just add the dry ingredients straight into the wet, I do, I hate cleaning an extra bowl.
You do not need a cake mixer here, don't bring it out, use a fork or spoon and bowl, that's it.
According to Chrissy, if you don't have a bundt tin, this batter makes two 20cm x 10xm loaves, but it’s so much more moist in one Bundt pan.
The baking time can vary, as it depends on the size of the bananas I use, as I don't always measure the 2 cups. I begin checking at the 55 minute mark, then check it every 5 minutes or so, until it feels cooked.
My kids love this banana bread and I love the bundt cake shape. This is definitely one I will be making again and again.
6 very ripe bananas, mashed (you will need 2 cups of mashed bananas)
170ml sunflower oil
250g plain flour
400g caster sugar
1 x 100g pack vanilla instant pudding mix (I use the cottee's one)
1 teaspoon baking soda
1 ½ teaspoons cooking salt
60g unsweetened shredded coconut
100g dark chocolate chips
To dust pan:
Panko Breadcrumbs, as needed
Preheat the oven to 160C/140C fan forced.
In a large bowl, combine the mashed bananas, eggs, and oil, I use a fork here. In a separate bowl, combine the flour, sugar, pudding mix, baking soda, and salt. Add the dry ingredients to the wet ingredients and combine well, but gently. Fold in the coconut and chocolate chips.
Grease with oil your bundt tin, and add breadcrumbs, move the breadcrumbs around to cover all the surface inside of the pan, tip out any excess breadcrumbs.
Pour the batter into the pan. Bake until the cake springs back when lightly pressed and a toothpick inserted into the centre comes out clean, 60-70 minutes. I first check it at around 55 minutes, just in case it cooks faster. Then bake checking every 5 minutes or so.
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.
Let it cool, and cut it into slices.
Pin it: www.pinterest.com.au/pin/399413060718184616/