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
- 225 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
Nutrition
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Nicole says
The whole family absolutely loves this recipe. It's quick and easy to make too!
Hilda says
If I freeze the bread, do i need to reheat it or just let it thaw when we want to eat?
Lucy says
You can either let is thaw and eat it at room temp or heat it up!
Nikki Higgins says
Simply WOW! I won’t ever make another recipe for Banana Braad. This was so simple and easy. Followed the recipe and sprinkled a little brown sugar over the top and came out beautiful and fluffy. This is definitely my ‘go to’ recipe from now on!
Lucy says
Fantastic!
Benella says
Smells amazing straight out of the oven. What is the best way of storing the Banana Bread?
Lucy says
Hi Benella, in an airtight container at room temp (or wrapped in a tea towel at room temp)
Jess says
Amazing!!! Such a beautiful texture and taste! This will be my now go-to for making banana bread. Thank you 😊
Lucy says
Yay! So glad you liked it Jess 🙂
Anne says
Can I make into muffins?
Lucy says
I'd recommend trying these muffins (and omit the choc chips): https://thermobliss.com/thermomix-banana-chocolate-chip-muffins/
Renee says
This is our go to recipe. LOVE LOVE LOVE it
Lucy says
We're so glad you like it!
Mel says
Great recipe. My “go to” recipe when my bananas start to look a bit tired. And for anyone who accidentally used too many eggs at breakfast time (guilty!) this works just as well with one egg and a bit of extra banana.
Lucy says
Thanks Mel - we're so glad you like it!
Brooke says
This is divine! I added an extra egg and an extra banana and decreased the castor sugar to 30g hoping it would still work and it’s incredible! I want to eat the whole loaf!
Kalyn says
This was rich and yum and add a little bose
Amy says
Can I sub the flour in this for Gluten Free flour? I love this bread but have just gone gluten free.
Lucy says
Hi Amy, many of our readers have made this with gluten-free flour (but I personally haven't so can't tell you if it works or not!)
Larissa says
I reduced the caster sugar to approximately 30g and worked perfectly. Might even reduce further next time. I also halved a banana and placed on top before cooking. Delicious! This one didn’t last long in our house. Thank you for the recipe.
Jodie Tasker says
Is tbere something else i can use instead of coconut oil please?
I don't have any but have lots of bananas
Tash says
You could substitute for butter or normal oil 🙂
Gillian says
Sensational recipe. I have never ever been able to successfully bake banana bread until this recipe. Thank you