Banana Bread with Thermomix Instructions

banana bread with thermomix instructions


Banana Bread 

  • flesh of 3 ripe bananas (300 grams)
  • 1/2 cup honey (170 grams)
  • 2 tablespoons coconut cream (50 grams)
  • 2 tablespoons almond butter (50 grams)
  • 2 eggs (110 grams)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon bicarb soda
  • 1 cup buckwheat flour (140 grams)
  • 1 cup almond meal (110 grams)
  1. Preheat your oven to 180°C. Grease and line a loaf tin with baking paper. My measures 19.5cm x 9.5cm.
  2. Place the ingredients into your processor and blend until the mixture is smooth and well combined. 
  3. Pour the mixture into your prepared tin and bake for 35 minutes, cover with foil, reduce the heat to 160° and bake for a further 10 – 15 minutes.  Remove the bread from the oven and leave in the tin for 10 minutes before carefully transferring to a cooling rack to cool completely.
  4. Slice. Serve. Eat. Enjoy.

Thermomix Instructions

  1. Preheat your oven to 180°C. Grease and line a loaf tin with baking paper. My measures 19.5cm x 9.5cm.
  2. Place the ingredients into the bowl and blend at speed 10 for 10 seconds. 
  3. Pour the mixture into your prepared tin and bake for 35 minutes, cover with foil, reduce the heat to 160° and bake for a further 10 – 15 minutes.  Remove the bread from the oven and leave in the tin for 10 minutes before carefully transferring to a cooling rack to cool completely.
  4. Slice. Serve. Eat. Enjoy.
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Recipe
Banana Bread with Thermomix Instructions
Published
Rating
3 Based on 9 Review(s)
  • Carmella Mattie

    Made this this morning, it was super easy to put together, but don’t use your frozen bananas like I did if you want to keep things simple! The frozen banana froze the honey just enough to make my machine not able to turn! I ended up having to take it all out and add it slowly, which was a bit messy but a good lesson learned. I also used just wholewheat flour instead of the buckwheat and yogurt in place of the coconut cream only because I didn’t have them on hand. And instead of the almond butter (which I also didn’t have on hand and didn’t feel like making) I used my mini grinder and ground up hemp seeds as fine as I could without blowing the tiny motor! The hemp meal was slightly wet and not exactly spreadable like the almond butter would have been, but the loaf that I ended up forgetting and over cooking even then, was so moist and lovely (once I cut off the burned top, sides and bottom! Very forgiving recipe! Can’t wait to try the real one one day! Can you tell I made this on a long weekend with just me and the kids home!? Kids loved it!