Thermomix Banana Bread

Our Thermomix Banana Bread recipe could not be easier to make!

Thermomix Banana Bread

Bananas are one of those items that we ALWAYS seem to have more of than we actually need.  In fact I can safely say there is always at least two or three of them sitting in our fruit bowl.  While most of the time they are eaten before they start to turn brown and go soft, I do get a little excited when I see a few brown bananas in the fruit bowl as it means I can do some baking!

Thermomix Banana Bread

This recipe is adapted for the Thermomix from Donna Hay’s Simple Banana Bread recipe in her book ‘No Time to Cook’.  It’s been our go to banana bread recipe for the past few years as it really is easy to make and works every time, so it only made sense to convert it to a Thermomix Banana Bread recipe!!

Thermomix Banana Bread Slices

Tips for Making our Thermomix Banana Bread:

  • You will need approximately 160 grams of banana for this recipe.
  • Frozen bananas can be used, however you may need to increase the mixing time.
  • If you don’t have coconut oil you can use melted butter or a light flavoured oil in it’s place.
  • This recipe can also be baked in mini loaf tins – it will take approximately 20 minutes to bake.
  • The cooked Banana Bread is best stored in an airtight container in your pantry. You can also freeze it for up to 2 months.

Watch how to make our Thermomix Banana Bread below:

You can find the conventional cooking instructions for

this Banana Bread here.

Thermomix Banana Bread

Our Easy Thermomix Banana Bread Recipe is the perfect dessert, snack or lunch box treat!
4.6 from 22 votes
Print Pin Rate
Course: Dessert, healthy snacks
Cuisine: Modern
Keyword: Banana Bread, Thermomix
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 8 Slices
Author: Lauren

Equipment

  • Thermomix

Ingredients

  • 222 grams self raising flour
  • 1 teaspoon of cinnamon
  • 75 grams caster sugar
  • 110 grams brown sugar
  • 1 teaspoon of vanilla extract
  • 2 eggs
  • 125 grams coconut oil
  • 2 soft and brown medium sized bananas approximately 160 grams

Instructions

  • Preheat your oven to 170 degrees and lightly grease a large loaf tin.
  • Add the eggs, oil, vanilla extract and bananas (which have been cut into quarters) into your Thermomix bowl. Mix for 15 seconds on speed 6 to combine. You may need to mix for longer depending on how ripe your bananas are.
  • Add the self raising flour, caster sugar, brown sugar and cinnamon to your Thermomix bowl and mix for 10 seconds on speed 5. Scrape down the sides of your Thermomix bowl and mix for a further 5 seconds on speed 5.
  • Pour the mixture into the prepared tin and bake for 50 – 55 minutes or until the banana bread is golden on top and cooked through when tested with a skewer

Notes

You will need approximately 160 grams of bananas for this recipe.
This banana bread is freezer friendly

Looking for more easy recipes? Why not check out our Freezer Friendly Kids Snacks or Lunchbox Snacks Books? You can shop the full range of books, ebooks and products here.

Comments 28

    1. Hi Danielle, banana bread is meant to be quite dense so you probably didnt do anything wrong at all!! We do have a couple of other banana bread recipes on the website that you might like to try and see if they’re more to your liking – but they will still be dense 🙂 xx

      1. Hi all,
        been making a variation of this with perfect results. I do not use all that sugar and cut it down to just 50grams total sugar. I also add 40 grams of Canadian maple syrup.
        Give that a try…. yum

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        2. 4 stars
          yes, 185g total sugar is ridiculous. Most thermomix recipes in general are way over generous with the sugar. I cut all mine down and it doesn’t alter the result.

  1. Absolutely best banana bread! I love how dense this was, beautiful texture but will cut back the sugar next time. Thankyou!

  2. Please could you clarify temperature for a fan oven (I’m in the UK). Generally recipes have conventional, gas and fan oven temperatures. My Banana bread was like uncooked dough through the middle and at the bottom,although I checked it with a skewer. I will try again…..

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      Author

      Hi Sarah,
      We’re sorry to hear your banana bread didn’t work out. It’s 160 degrees celsius in a fan forced oven (which is what I have). I hope that helps xx

  3. Just wondering why you use plain in stead of self raising flour? That would surely make it rise less and be much more dense? Thanks. 😊

  4. Love this !! Left about 50 game of sugar out and perfect. I am gluten intolerant and used Coles gluten free flour
    And no issues there . As good as it can be fo gluten free cakes 🙂

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  5. I made these as muffins, they were excellent! just as quick as the 30sec thermo recipe i’ve been using but much better! Thank you for sharing

    1. 4 stars
      I made mine with plain flour and baking powder and it rose perfectly. I did mix the flour with the baking powder thoroughly before using it however, maybe that did it.
      I used the standard amount of baking powder as recommended on the box, in my country it is 1 1/2 tea spoon per cup, i.e. 3 tea spoons for this recipe, at sea level (2 tea spoons at high altitude.)

      I agree with everyone else that it’s way too sweet, cut down on the sugar.

      Otherwise, fantastic recipe, highly recommended.

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