Thermomix Banana Bread
I have used this recipe for years and it always comes out well. Freely adapted from Jennie Shapters Bread Machine Cookbook, made easier by the thermomix.
I have used this recipe for years and it always comes out well. Freely adapted from Jennie Shapters Bread Machine Cookbook, made easier by the thermomix.
- 2 teaspoons baking powder
- 2 large eggs
- 100 grams butter
- 2 teaspoons ground nutmeg
- 85 grams milk add 5g lemon or orange juice to make buttermilk
- 125 grams white sugar
- 200 grams self raising flour
- 3 ripe bananas
- 1 tablespoon tapioca flour optional
- 80 grams dried fruit eg saltanas, cranberries, apricots
- 30 grams walnuts or pecans
- Carbohydrate 20.2978141862762 g
- Cholesterol 71.1688888880052 mg
- Fat 7.16443504254048 g
- Fiber 1.4566666583088 g
- Protein 3.81977401636128 g
- Saturated Fat 4.01971388022078 g
- Serving Size 1 1 Serving (80g)
- Sodium 239.083794848591 mg
- Sugar 18.8411475279674 g
- Trans Fat 0.70003948716949 g
- Calories 157 calories
Step-by-step
- Preheat oven to 150 degrees, not fan forced.
- Prepare a baking tin - I use a round silicon Bundt tin - the style with a spout in the centre.
- Place bananas into the oven while it is warming up, for 15 minutes. This will make them gooey inside and bring out the flavour.
- Add sugar to Thermomix bowl and process for 10 seconds to make castor sugar.
- Add butter to Thermomix and warm at 37 degrees for 30 seconds on speed 3-4.
- Mix with no more heat on speed 2.5 for 5 minutes on REVERSE until the mixture is very pale. You may need to stop it partway through to push down the mixture. This is the key step!
- Add 20 grams of the flour, the eggs to the creamed butter/sugar, mix for 15 seconds on speed 3.
- Remove the bananas from the oven. The skin should be dark, and soft to touch.
- To remove the flesh, hold them by the stalks over the thermomix and cut the skin with a sharp knife, and scoop out the flesh into the bowl.
- Add buttermilk (milk + citrus), and mix for 20 seconds on speed 4.
- Add remaining flour, tapioca flour (this makes the cake lighter), baking powder, nutmeg. Mix until smooth, about 20 seconds on speed 5.
- Add nuts and fruit, mix speed 5 REVERSE for about 1-2 seconds, to initiate the mixing, then slow down to speed 2 to ensure you don't pulverise the nuts and fruit.
- Pour into prepared tin.
- Bake for 70 minutes, until a skewer comes out clean.
- Rest for 5 - 10 minutes before turning the cake out onto a cooling trivet.
Thermomix Banana Bread: A Housewife's Simple Delight
Baking has always been my sanctuary, a quiet escape from the daily whirlwind of laundry, school runs, and grocery shopping. There's something deeply satisfying about transforming simple ingredients into something delicious and comforting. And this Thermomix Banana Bread recipe? It's become a staple in our home, a testament to ease and deliciousness. I first discovered it years ago in Jennie Shapter’s Bread Machine Cookbook, but I’ve since adapted it to my trusty Thermomix, streamlining the process considerably. The result is moist, flavorful bread that's perfect for a weekend brunch, an after-school snack, or even a simple dessert. It's incredibly versatile; sometimes I add chocolate chips, other times I stick to classic dried fruit and nuts. The beauty lies in its adaptability – it's a blank canvas for your culinary creativity.
What I love most about this recipe is its simplicity. No complex techniques, no obscure ingredients—just readily available staples transformed into something magical. The Thermomix does most of the work, freeing me up to focus on other tasks. While the bread bakes, I can catch up on emails, start dinner prep, or even enjoy a well-deserved cup of tea. The warm, inviting aroma filling the kitchen is the perfect reward for a busy day. The secret to this bread's exceptional moistness? Roasting the bananas in the oven first. This intensifies their flavor and creates that wonderfully gooey texture that makes this banana bread so irresistible. It’s a small step, but it makes all the difference.
This recipe isn’t just about the baking process; it's about the memories it creates. The smell of warm banana bread often reminds me of family gatherings, cozy evenings curled up with a good book, and the simple joy of sharing something delicious with loved ones. It's a recipe that's been passed down, adapted, and perfected over time, representing a tradition of comfort and care. It's more than just a loaf of bread; it’s a slice of warmth, a taste of home, and a testament to the simple pleasures in life. It’s the kind of recipe that makes even the busiest of days feel a little bit more special.
The ease of this recipe makes it perfect for busy weeknights, but the exceptional flavor ensures it's special enough for company. I often double the recipe for larger gatherings, ensuring there's enough for everyone to enjoy. And the leftovers? They're just as delicious the next day, perfect for a quick breakfast or a satisfying afternoon snack. It’s a recipe that consistently delivers, a reliable friend in the kitchen, and a source of ongoing delight for my family and me.
So, if you're looking for a simple, delicious, and incredibly versatile banana bread recipe, look no further. This Thermomix version is a game-changer, making the entire process quick, easy, and enjoyable. Give it a try, and I'm confident it will quickly become a new favorite in your kitchen, too. The warm, comforting aroma alone is worth the effort.
