Made with simple ingredients and ready in under one hour, this is the BEST Thermomix Banana Bread recipe you will ever make, and once you’ve made it you will never try another Banana Bread recipe again!
I have been making this Banana Bread recipe for years, and have yet to have a fail. It’s so incredibly easy to put together and when you use the Thermomix, it takes less than 10 minutes to prepare from start to finish – including washing up time!
To make this banana bread you will need two medium sized bananas which have started to go brown. The riper the bananas used, the sweeter your bread. You can also use either fresh or frozen bananas.
I love to eat this Thermomix Banana Bread when it’s fresh from the oven and still a little warm with a big glass of cold milk, however you can also toast it and it keeps in a sealed container for up to 4 days – if it lasts that long!
This Thermomix Banana Bread is also freezer friendly and I like to pop a couple of slices into sandwich bags to freeze, so that I can have Banana Bread whenever I feel like it – which is both a good and bad thing!!
Ingredients
Please note you will find a full list of ingredients and the cooking method in the recipe card below.
- Bananas – the riper the better!
- Coconut Oil – substitute with melted butter or a light flavoured oil if you prefer.
- Eggs – 70 gram eggs were used to make this recipe
- Cinnamon
- Vanilla Extract
- Brown Sugar
- Caster Sugar
- Self-raising flour.
Method
Step 1. Combine the bananas, coconut oil, eggs and vanilla extract.
Step 2. Add the remaining ingredients and mix to combine.
Step 3. Transfer the mixture to prepared loaf tin.
Step 4. Bake until golden and cooked through when tested with a skewer.
My Tips for Making the BEST Thermomix Banana Bread Recipe:
- If you don’t have any coconut oil, you can use either melted butter or another light flavoured oil in it’s place.
- If your coconut oil is solid, you will need to melt it. Place it into a microwave safe bowl and cook in 30 second spurts until melted.
- You will need 2 bananas or approximately 160 grams for this recipe.
- You can use fresh or frozen bananas, you may need to blitz the mixture for a little longer if you are using frozen though.
- You can also modify this Banana Bread recipe by adding some chopped walnuts or pecans to give it a little extra crunch, sprinkle some brown sugar over the top to give it a crunchy caramelised top or even add 1 cup of chocolate chips – yum!
- This Banana Bread can be baked in different sized tins, including mini loaf trays. Please note the baking time will vary.
- If you don’t have a Thermomix, don’t worry! You can find the original instructions on how to make Banana Bread here.
You may also enjoy:
- Thermomix Lemon Curd
- Thermomix Banana Muffins
- Banana and Strawberry Bread
- Thermomix Chocolate Cake
- Recipe for Sponge Cake | With Jam and Cream
- Banana and Chocolate Chip Muffins
- Banana and Raspberry Bread
- Easy Caramel Mud Cake Recipe
The Best Thermomix Banana Bread Recipe
Equipment
- Thermomix
Ingredients
- 160 grams bananas soft and ripe
- 130 grams coconut oil – liquid
- 2 eggs
- 1 teaspoon vanilla extract
- 220 grams self raising flour
- 1 teaspoon cinnamon
- 75 grams caster sugar
- 110 grams brown sugar
Instructions
- Preheat your oven to 170 degrees celsius (fan-forced) and line a large loaf tin with baking paper.
- Place the eggs, oil, vanilla extract and bananas (which have been quartered) into your Thermomix bowl and mix for 15 seconds on speed 6 to combine. Scrape down the sides of your Thermomix bowl and mix for a further 5 – 10 seconds on speed 4 if the mixture hasn’t quite combined.
- Add the self raising flour, cinnamon, caster sugar and brown sugar to your Thermomix bowl and mix for 10 seconds on speed 5. Scrape down the sides of your Thermomix bowl and mix for a further 5 seconds on speed 5.
- Pour the mixture into the prepared tin and bake for 45 – 50 minutes or until the banana bread is golden on top and cooked through when tested with a skewer
Notes
- If you don’t have any coconut oil, you can use either melted butter or another light flavoured oil in it’s place.
- If your coconut oil is solid, you will need to melt it. Place it into a microwave safe bowl and cook in 30 second spurts until melted.
- You will need 2 bananas or approximately 160 grams for this recipe.
- You can use fresh or frozen bananas, you may need to blitz the mixture for a little longer if you are using frozen though.
- You can also modify this Banana Bread recipe by adding some chopped walnuts or pecans to give it a little extra crunch, sprinkle some brown sugar over the top to give it a crunchy caramelised top or even add 1 cup of chocolate chips – yum!
- This Banana Bread can be baked in different sized tins, including mini loaf trays. Please note the baking time will vary.
- If you don’t have a Thermomix, don’t worry! You can find the original instructions on how to make Banana Bread here.
Nutrition
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Anna
I’ve been baking for years … but banana bread, I could never get right, despite trying every recipe. Raw, gooey middles or stripes of raw dough through the centre. I honestly try every recipe I see. I’ve found a couple of ‘ok’ ones but they either have hard crusts or are more like toaster style cafe breads. Until this recipe! Finally I found the perfect banana bread! Cooked all the way through, soft crust, good with or without toasting, so easy. This will be my go-to from now on. Thank you !
Louise
This is my go-to banana cake recipe now! It’s soft and fluffy, the kids love it and ask for it for their lunchboxes every week.
For my last cake, I added 2 tblspn Greek yoghurt as it gives some extra fluffiness, delicious!
Azlin
I made this yesterday using 2 sad bananas plus jackfruit flesh to make up 160grams
Excellent!!
Helen
This was a amazing recipe my children enjoyed it so much thank you so much for sharing this
Alicia
This seriously IS the best banana bread. I have been making it for years, and by hand before I got a thermi. So easy and always gets rave reviews!
I never have coconut oil in the house and just usually use canola/vegetable….. I used grapeseed yesterday and still lovely.
Lauren Matheson
Thank you!
Chan Patrina
Just tried baking this last night AND I AM DEEPLY IMPRESSED BECAUSE IT TASTED SO GOOD AND SO MOIST! after trying so many recipe I kinda gave up on banana bread but this recipe gave me hope again!
Literally typing this and eating my banana bread at the same time! I added chocolate chips to it and I ommited brown sugar cause it ran out at the point of baking and hence added 30g more of raw cane sugar. Still taste good and awesome because we love the not so sweet kind of bread.
Highly recommend you to try on this recipe today!