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.
Servings: 10
Calories: 204kcal
Ingredients
- 40 g unsalted butter, plus extra for greasing the loaf tin
- 160 g caster sugar
- 2 large eggs
- 350 g 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/340°F (150°C fan) and grease and line a large loaf tin with baking paper. The loaf tin should measure approximately 22cm long x 11cm wide x 7cm deep, or use one of a similar proportions.
- Weigh the butter into the Thermomix bowl and melt for 3 min/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 with a spatula.
- Pour the batter into the tin and bake in the oven for 50-60 minutes until a skewer inserted into the middle comes out clean.
- Cool in the tin for 10 minutes before turning it onto a rack to cool completely.
Notes
Storage: 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
Serving: 1g | Calories: 204kcal | Carbohydrates: 38g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 46mg | Sodium: 126mg | Fiber: 1g | Sugar: 20g
