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    Home » All Posts » Sweet » Cakes & Cupcakes » Thermomix Banana Bread

    Published: Jul 6, 2020 · Modified: Feb 22, 2021 by Lauren Matheson ·

    Thermomix Banana Bread

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    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.

    An overhead shot of a loaf of banana bread with two slices cut

    Thermomix Banana Bread

    Our Easy Thermomix Banana Bread Recipe is the perfect dessert, snack or lunch box treat!
    4.82 from 65 votes
    Print Pin Rate
    Course: Dessert, healthy snacks
    Cuisine: Modern
    Prep Time: 5 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour
    Servings: 8 Slices
    Calories:
    Author: Lucy & 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
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

    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.

    Three ThermoBliss recipe books - \'Kids Snacks\', \'Lunch Box\', and \'Tasty Tummies\'.

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    Reader Interactions

    Comments

    1. Holly says

      April 11, 2020 at 11:44 am

      Mine didn’t rise at all, I used the plain flour and baking powder. Any reason why this didn’t work?

      Reply
      • fab10 says

        August 05, 2020 at 7:44 am

        5 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.

        Reply
    2. Olivia says

      March 27, 2020 at 4:02 pm

      5 stars
      I accidentally forgot to add the caster sugar (whoops!!) didn’t miss it though!

      Reply
    3. Paul says

      February 24, 2020 at 7:22 pm

      5 stars
      I add choc chips to this recipe. Absolutely Devine.

      Reply
    4. James Jones says

      January 08, 2020 at 9:11 am

      5 stars
      Great recipe. I’m going to throw some banana slices on top next time for some decoration

      Reply
    5. Michelle says

      January 04, 2020 at 9:29 pm

      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

      Reply
      • Lucy says

        January 05, 2020 at 7:42 am

        Fantastic!!!!

        Reply
    6. Tania Peto says

      November 26, 2018 at 3:48 pm

      Just made this banana bread has come out great so soft and delicious thanks for the recipe.

      Reply
    7. Leila says

      October 19, 2018 at 8:38 pm

      Would sunflower oil work if I added some coconut flakes to give it that special flavour?
      Thank you

      Reply
      • Lauren Matheson says

        October 22, 2018 at 5:20 am

        Hi Leila, you can certainly use sunflower oil too xx

        Reply
    8. Sarah Yiap says

      October 10, 2018 at 10:15 am

      Is the coconut oil meant to be melted?

      Reply
      • Lauren Matheson says

        October 10, 2018 at 1:36 pm

        Hi Sarah, yes it is x

        Reply
    9. Sarah says

      August 15, 2018 at 6:12 pm

      I added walnuts, and was a great success. Serve with philly cream cheese icing!

      Reply
    10. Trisha says

      March 18, 2018 at 4:20 pm

      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 🙂

      Reply
      • Lauren Matheson says

        March 18, 2018 at 6:35 pm

        Thanks for the feedback Trisha, we'd love to see a photo of your gluten free loaf xx

        Reply
    11. Olivia says

      January 27, 2018 at 8:44 am

      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. ?

      Reply
      • Lucy Mathieson says

        January 28, 2018 at 8:17 am

        Hi Olivia, the baking powder is the raising agent in this recipe 🙂

        Reply
    12. Sarah says

      February 20, 2017 at 9:15 pm

      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.....

      Reply
      • Lauren says

        February 22, 2017 at 10:16 am

        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

        Reply
    13. Kendall says

      January 15, 2017 at 7:27 pm

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

      Reply
      • Lucy says

        January 16, 2017 at 4:17 am

        Fantastic! Thank you xx

        Reply
    14. Danielle says

      February 23, 2016 at 9:15 am

      Mine came out so heavy and dense! Tasted ok but I'm wondering if I did something wrong . Not light and fluffy at all.

      Reply
      • Lucy says

        February 24, 2016 at 1:03 am

        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

        Reply
        • Andrew says

          August 02, 2016 at 7:17 pm

          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

          August 04, 2016 at 6:00 am

          That sounds great, I can't wait to try it!

        • Jennifer E says

          January 23, 2020 at 2:21 pm

          5 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.

        • Sonia says

          December 26, 2020 at 7:28 am

          5 stars
          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

    15. Kim McAlister says

      September 10, 2015 at 10:41 pm

      Best banana bread I have ever made in my thermie, and I have tried a few now. Thanks for the great recipe!

      Reply
      • Lucy says

        September 16, 2015 at 3:40 pm

        We are so happy to hear that Kim! xx

        Reply
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