A great way to use up overripe bananas is to make Thermomix Banana Bread. This moist, squidgy loaf cake is perfect for morning or afternoon tea and tastes amazing with a layer of Thermomix Cream Cheese Icing.
This banana bread recipe is a new and improved version of the one I published a couple of years ago, but since the whole world is staying home baking banana bread right now, I thought I should make it even better.
I'm thrilled with the results, and I hope you will be too. I made a batch yesterday, and it disappeared within a day!
We love traditional cake recipes that are easy to make in the Thermomix, just like this easy Carrot Cake with Cream Cheese Icing, Chocolate Cake and Apple Cake.
Tips on How to Make
It's no secret that the best bananas for banana bread are the ones which have turned black and squishy. You can also use riper ones, but the results won't be as light and fluffy.
It's straightforward to make in the Thermomix, and you'll most likely have all the ingredients in the fridge and pantry. My best tip for the best banana bread would be not to over-mix the batter so it doesn't become dense.
Optional Extras
A few popular extras to add to the batter are toasted walnuts, raisins and my favourite - dark chocolate chips or chocolate chunks.
My favourite way of enjoying banana bread is warm from the oven with berries and a drizzle of honey. It also tastes delicious toasted and smothered in butter. You can freeze the banana bread if there are any leftovers.
You Might Also Like
Chocolate Brownies (Donna Hay recipe converted for the Thermomix)
Apple Cinnamon Muffins
Thermomix Apple Cake
Easy Chocolate Cake
📖 Recipe
Thermomix Banana Bread
An easy recipe for banana bread which takes very little time and effort to make in the Thermomix and is a good way to use up over ripe bananas.
Ingredients
- 40 g unsalted butter, plus extra for greasing the loaf tin
- 160 g caster sugar
- 2 large eggs
- 350g peeled weight of bananas, roughly mashed
- ½ teaspoon cinnamon
- 180 g plain flour
- 2 teaspoons baking powder
- ½ teaspoon bicarb soda
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 170°C / 150°C fan and grease and line a large loaf tin with baking paper.
- Weigh the butter into the Thermomix bowl and melt for 3 mins/50/speed 2.
- Whilst the butter is melting, coarsely mash the bananas with a fork in a separate bowl with the cinnamon.
- When the butter has melted, add the sugar and eggs to the Thermomix bowl and mix for 20 sec/speed 4, scrape down the bowl and mix again for 20 sec/speed 4 until thoroughly combined.
- Add the mashed bananas, plain flour, baking powder, bicarb soda, vanilla extract and a pinch of salt to the Thermomix bowl and gently mix for 12 sec/reverse/speed 3. Scrape down the bowl and gently mix any remaining lumps in with a spatula. Be careful not to over mix otherwise so it the loaf doesn't become dense.
- Pour the batter into the tin and bake in the oven for 50 minutes - 1 hour until a skewer inserted into the middle comes out clean.
- Cool in the tin for 10 minutes before turning out on to a rack to cool completely.
Notes
The banana bread can be stored in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 204Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 46mgSodium: 126mgCarbohydrates: 38gFiber: 1gSugar: 20gProtein: 4g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Reece Thorn
Great for any time and so easy
Vicki
I'm so glad you enjoyed it Reece! Vicki x
Gloria Leung
It’s easy to make. And the bread is soft n moist.