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 excellent jazzed up with chocolate chunks for the ultimate sugar hit!
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!
Tips on How to Make
It’s no secret that the best bananas for banana bread are ones that 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.
A few popular extras to add into 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 some berries and a drizzle of honey. It also tastes deliciously toasted and smothered in lashings of butter. You can freeze the banana bread if there are any leftovers.
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- 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
- 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.
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: 1
Amount 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.