best ever banana bread

One of the most popular recipes on my blog….and in this house is my banana bread. It never lets me down and is always a winner. So here it is………………..a version for the thermomix owners and a good old school recipe card too! Enjoy……I feel like some right now. To make a gluten free version use a cup for cup substitute like White Wings GF flour or Woolworths Macro GF flour and leave to cool before slicing. Cardinal rule of baking with gluten free flour if you ask me

5.0 from 2 reviews
best ever banana bread
 
Prep time
Cook time
Total time
 
Serves: 8
What you'll need
  • 2 large mashed bananas
  • 125g melted butter
  • 2 Tbsp maple syrup (optional)
  • 2 Tbsp milk
  • 2 eggs
  • 1½ cups plain flour
  • 2 tsp baking powder
  • 1 Cup caster sugar (or brown)
Instructions
  1. Combine butter, maple syrup, milk, eggs, sugar and add banana to this mixture.
  2. Sift in flour and baking powder and pour into lined loaf tin.
  3. Bake for about 1 hour - 1 hour 15 minutes in 170C oven or until a knife comes out clean.
  4. Cool on a cake rack and serve warm.
  5. If your mixture is a little too wet just add a tablespoon or two of sifted flour.
  6. Another little tip is to freeze 2 or 3 peeled bananas in a ziplock bag or freezer container, mash while slightly frozen and pop them in your cake mix…..too easy!

5.0 from 2 reviews
best ever banana bread in the thermomix
 
Prep time
Cook time
Total time
 
Serves: 8
What you'll need
  • 2 large bananas, roughly chopped
  • 125g butter, cubed
  • 1Tbsp vanilla essence/extract
  • 2 Tbsp milk
  • 2 eggs
  • 1 cup caster sugar
  • 1½ cups plain flour (you can use SR flour and just leave out the baking powder)
  • 2 tsp baking powder
Instructions
  1. Preheat oven to 170 degrees.
  2. Place butter into TM bowl and melt by processing for 2 minutes on 100 degrees and speed 2. Add in banana and process for 10 seconds on speed 4 to mash it all up.
  3. Add in vanilla, milk, eggs and sugar and process for 20 seconds on speed 4.
  4. Scrape down sides of bowl once inbetween mixing.
  5. Now add in sifted flour and baking powder and process for 15 seconds until combined.
  6. You don’t want to overdo it but you do want everything combined. Scrape down sides of bowl once inbetween too as flour tends to rise up the sides when you first add it in.
  7. Pour into a lined loaf tin and bake for about 1 hour - 1 hour and 15 minutes in a 170 degrees oven until a knife comes out clean.

 

Comments

  1. Love banana bread! I will have to try your recipe, it looks yummy.:)

  2. Banana bread is the best and always gets eaten here. Always handy to pop in the freezer as well, if it lasts that long though!

  3. Corrie this looks delicious, thinking it may become the kidlets homemade sweet lunchbox treat for the last week of term 3! Have a gorgeous weekend xx

  4. The cake looks so yummy! May I know for step 5 the processing of 15 seconds is on speed 4 as well?

    Would like to try this recipe soon! Thanks!

  5. Nerine Wilson says:

    Hi Corrie. I have just put the TM one in the oven! Is there a specific reason why there is maple syrup in one but vanilla in the other? Thanks. Nerine

  6. Denise Bull says:

    I’ve tried many Banana Bread recipes over the years but this is the best.Thank you.

  7. Emma Adma Weda says:

    I just made this thank you Corrie this is so yummy and so easy. its going to become a regular in our house.

  8. I’ve just tried making it with gluten free flour. It’s in the oven, fingers crossed!!

  9. Yum!! Just made the lactose and gluten free version (substituted for lactose free milk and gluten free plain flour – the baking powder I used was also gluten free by default). May have been a bit more dense than the regular version (I wouldn’t know) but was still delicious!! Will definitely be making this again, thank you for sharing this recipe :) Have uploaded a photo of my version.

  10. Yum, thanks Corrie. I made this two days ago with wholemeal spelt flour, and reduced the sugar amount slightly (about 4/5 of a cup). Also I didn’t see the maple syrup option so didn’t put that in but it was so yummy and moist. The spelt flour lent a lovely nuttiness to the taste and I will make it exactly the same next time. Certainly was sweet enough for our tastes. I had another slice today and it is as good as the first day. A great recipe.

    • I made this again today and took care to note that the final mix is at the 1 litre mark in the thermomix. So it should be possible to fit a double batch in one go, although it may be necessary to mix a bit slower to ensure it doesn’t spill out the top.

  11. Wow!! This bread is phenomenal. So moist & dense & lovely. I added walnuts & 1/2 tsp cinnamon & only used self raising flour.
    Thank you for sharing!

  12. Tried and tested! The best!!!

  13. Hi I am making this now, didn’t realise the TM was under the first instructions I did vanilla and syrup 🙊 fingers crossed it tastes good for my twins lunch.

  14. I used 3 tblspn maple syrup and 1 tblspn vanilla and NO sugar and gluten free SR flour…..tasted amazing

  15. Hi, I would like to know where you can buy a Thermomix?

  16. Kayla Theunissen says:

    Could you reduce the amount of sugar at all? Would it still work?

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