Our Thermomix Banana Bread recipe could not be easier to make!
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!
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!!
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
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
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Comments 29
Best banana bread I have ever made in my thermie, and I have tried a few now. Thanks for the great recipe!
We are so happy to hear that Kim! xx
Mine came out so heavy and dense! Tasted ok but I’m wondering if I did something wrong . Not light and fluffy at all.
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
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
Author
That sounds great, I can’t wait to try it!
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.
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
Absolutely best banana bread! I love how dense this was, beautiful texture but will cut back the sugar next time. Thankyou!
Fantastic! Thank you xx
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…..
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
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. 😊
Hi Olivia, the baking powder is the raising agent in this recipe 🙂
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 🙂
Author
Thanks for the feedback Trisha, we’d love to see a photo of your gluten free loaf xx
I added walnuts, and was a great success. Serve with philly cream cheese icing!
Is the coconut oil meant to be melted?
Author
Hi Sarah, yes it is x
Would sunflower oil work if I added some coconut flakes to give it that special flavour?
Thank you
Author
Hi Leila, you can certainly use sunflower oil too xx
Just made this banana bread has come out great so soft and delicious thanks for the recipe.
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
Fantastic!!!!
Great recipe. I’m going to throw some banana slices on top next time for some decoration
I add choc chips to this recipe. Absolutely Devine.
I accidentally forgot to add the caster sugar (whoops!!) didn’t miss it though!
Mine didn’t rise at all, I used the plain flour and baking powder. Any reason why this didn’t work?
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.