Our classic Thermomix Banana Bread recipe is the perfect way to use up any over-ripe bananas you have sitting in the fruit bowl! Prepped and baked in just 1 hour.
Everyone needs a delicious banana bread recipe in their lives... and our Thermomix version is so simple to prepare (and tastes just like the banana bread that you'd buy from your favourite cafe!).
Got even more ripe bananas to use up?
Don't throw them out!
Try our healthy Thermomix 'ice-cream', strawberry banana bread or banana pancakes recipes.
Why You're Going To Love This Recipe
We always have a batch of banana bread sitting in the pantry (or slices in the freezer). It's a great little energy booster that the kids (little and big!) love.
- Perfect For Using Up Ripe Bananas - in our house we seem to always have zero bananas or an entire fruit bowl packed full of overripe bananas that no one wants to eat... there's no happy medium! Our Thermomix banana bread is a delicious solution to using overripe bananas.
- Made Using Pantry Staples - forget making a trip to the supermarket... you probably already have everything you need in your pantry and fridge.
- Versatile - add a handful of fresh strawberries or blueberries for something a little different.
- Freezer-Friendly - I like to cut my banana bread into individual slices and freeze - perfect for lunch box snacks or a little 'grab and go' treat.
- Suitable To All Thermomix Models - this recipe can be made in any of the Thermomix models.
What You Need
Say hello to the easiest ever Thermomix Banana Bread recipe!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Coconut Oil - if you live in a cool climate (like me!) you'll need to melt the coconut oil in the Thermomix first. If you live in a hot climate, you can omit this step.
- Eggs - use large eggs (approx 60g each)
- Vanilla Extract - or vanilla essence
- Bananas - the riper the better!!! The riper the bananas are, the sweeter they will be.
- Self Raising Flour - also known as self rising flour. This is the rising agent in our recipe.
- Sugars - use use a combination of caster sugar and brown sugar for the perfect texture and flavour.
- Cinnamon - use ground cinnamon.
Step By Step Instructions
It takes just 5 minutes to prep our Thermomix banana bread!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Melt and Mix
Melt the coconut oil (if it's not already melted).
Add the eggs, vanilla and bananas and mix until smooth and creamy.
Step 2 - Add The Dry Ingredients
Add the flour, sugars and the cinnamon and mix to combine.
TIP: scrape down the sides of the bowl partway through mixing.
Step 3 - Bake
Bake the loaf in the oven for 55 minutes or until cooked through when tested with a skewer.
Expert Tips
It's so simple to make banana bread using your Thermomix.
Here's some simple tips to follow:
- If you live in a hot climate and your coconut oil is already melted, you can skip that step and add it along with the eggs, vanilla extract and bananas.
- The riper the bananas are, the better!
- If you find that your banana bread is over-browning, simply place a sheet of foil over the top and continue baking.
- Your banana bread is cooked when a skewer inserted into the centre comes out clean.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- If you live in a hot climate, store your banana bread in the fridge, but allow it to come to room temperature before serving.
FAQs
Sure thing! You may find that you need to mix them a little longer in the Thermomix however.
The general rule is that brown or starting to blacken bananas are fine to use (the riper the better). However, if the bananas smell, or are black on the inside or leaking fluid... throw them out!
Banana bread defrosts beautifully and can be frozen for up to 3 months.
Related Recipes
Fill up those school lunch boxes with our Thermomix sweet muffins and loaves:
SHOP OUR RANGE OF THERMOMIX COOKBOOKS
Browse our collection of hardcopy Thermomix cookbooks here.
There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!
Thermomix Banana Bread Video
Thermomix Banana Bread
Equipment
- Thermomix
Ingredients
- 125 g coconut oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas approximately 160 grams
- 225 g self raising flour
- 75 g caster sugar
- 110 g brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 170 degrees celsius (fan-forced) and lightly grease a 13 X 24cm loaf tin.
- Place the coconut oil into the Thermomix bowl. Melt for 2 minutes, 70 degrees, Speed 2, or until melted.
- Add the eggs, vanilla extract and bananas. Mix for 15 seconds, Speed 6, to combine.
- Add the self raising flour, caster sugar, brown sugar and cinnamon to your Thermomix bowl and mix for 10 seconds, Speed 5. Scrape down the sides of your Thermomix bowl and mix for a further 5 seconds, Speed 5.
- Pour the mixture into the prepared loaf 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
- If you live in a hot climate and your coconut oil is already melted, you can skip that step and add it along with the eggs, vanilla extract and bananas.
- The riper the bananas are, the better!
- If you find that your banana bread is over-browning, simply place a sheet of foil over the top and continue baking.
- Your banana bread is cooked when a skewer inserted into the centre comes out clean.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- If you live in a hot climate, store your banana bread in the fridge, but allow it to come to room temperature before serving.
Holly says
Mine didn’t rise at all, I used the plain flour and baking powder. Any reason why this didn’t work?
fab10 says
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.
Olivia says
I accidentally forgot to add the caster sugar (whoops!!) didn’t miss it though!
Paul says
I add choc chips to this recipe. Absolutely Devine.
James Jones says
Great recipe. I’m going to throw some banana slices on top next time for some decoration
Michelle says
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
Lucy says
Fantastic!!!!
Tania Peto says
Just made this banana bread has come out great so soft and delicious thanks for the recipe.
Leila says
Would sunflower oil work if I added some coconut flakes to give it that special flavour?
Thank you
Lauren Matheson says
Hi Leila, you can certainly use sunflower oil too xx
Sarah Yiap says
Is the coconut oil meant to be melted?
Lauren Matheson says
Hi Sarah, yes it is x
Alyssa says
Maybe that needs to be in the recipe hey. I just made it without melting the oil and it’s thicker so hopefully it turns out ok
Sarah says
I added walnuts, and was a great success. Serve with philly cream cheese icing!
Trisha says
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 🙂
Lauren Matheson says
Thanks for the feedback Trisha, we'd love to see a photo of your gluten free loaf xx
Olivia says
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. ?
Lucy Mathieson says
Hi Olivia, the baking powder is the raising agent in this recipe 🙂
Sarah says
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.....
Lauren says
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
Kendall says
Absolutely best banana bread! I love how dense this was, beautiful texture but will cut back the sugar next time. Thankyou!
Lucy says
Fantastic! Thank you xx
Danielle says
Mine came out so heavy and dense! Tasted ok but I'm wondering if I did something wrong . Not light and fluffy at all.
Lucy says
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
Andrew says
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
Lauren says
That sounds great, I can't wait to try it!
Jennifer E says
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.
Sonia says
Hi Andrew,
Thanks for the tip with Mapple Syrup and only 50g of Sugar. I did that and it turn out really well.
I only put 50g of Coconut Oil too, and it was moist and not heavy.
BR
Kim McAlister says
Best banana bread I have ever made in my thermie, and I have tried a few now. Thanks for the great recipe!
Lucy says
We are so happy to hear that Kim! xx