Banana Coconut Bread

This bread is so moist with the addition of  two cups of mashed bananas and the addition of shredded coconut takes the flavor to a new level.

Ingredients

2 cups smashed very ripe bananas, about 6
4 large eggs
2/3 cup canola oil
2 cups all-purpose flour
2 cups sugar
1 package (3.5 oz) instant vanilla pudding mix
1 tsp baking soda
1 1/2 tsp salt
1 cup shredded coconut
1/2 cup dark chocolate chunks

Instructions

Preheat oven to 325 degrees.
In large bowl, combine bananas, eggs and oil with a wooden spoon. In separate bowl, combine flour, sugar, pudding mix, baking soda and salt.  Add the dry ingredients to the wet ingredients and stir to combine thoroughly.  Fold in coconut and chocolate chunks.

Grease and flour a Bundt pan (or use two 8 inch x 4 inch loaf pans).
Pour batter into prepared pan. Bake at 325 degrees for 60 - 80 minutes or until toothpick comes out clean. Allow bread to cool slightly in pan and then use a butter knife to gently release the bread from the sides of the pan.  Invert onto a plate.
Cool and cut into slices.