Servings: 1 loaf

Ingredients Ingredients
2 cups mashed very ripe  brown bananas 2 cups mashed very ripe  brown bananas
4 eggs 4 eggs
2⁄3 cups canola oil, plus a little more to grease the pan 2⁄3 cups canola oil, plus a little more to grease the pan
2 cups all-purpose flour, plus a little more for dusting the pan 2 cups all-purpose flour, plus a little more for dusting the pan
2 cups sugar 2 cups sugar
1 (3.5-ounce) box vanilla instant pudding mix 1 (3.5-ounce) box vanilla instant pudding mix
1 teaspoon baking soda 1 teaspoon baking soda
1½ teaspoons kosher salt 1½ teaspoons kosher salt
1 cup unsweetened shredded coconut 1 cup unsweetened shredded coconut
1 (3.5-ounce) bar dark chocolate, chopped into chunks 1 (3.5-ounce) bar dark chocolate, chopped into chunks
Salted butter, for serving Salted butter, for serving

Mash the wet ingredients together, then folded in the dry ones, including the coconut and chopped chocolate.
Pour  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.