Ingredients
- 4 Over-ripe Bananas, medium sized
- 100 grams brown sugar, or other sugar of choice (e.g. coconut sugar)
- 90 grams coconut oil, or other oil of choice - any vegetable oil will be suitable
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 220 grams all purpose flour, or whole wheat / spelt flour
- 1 1/2 level teaspoons baking powder
- 1/2 level teaspoon baking soda
- 1-2 tablespoons sunflower seeds, walnuts, or other chosen seeds or nuts (optional)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180 degrees (C).
2. Break bananas into half and place into the mixing bowl with the sugar.
3. Mix on Speed 3 for approximately 10 seconds. I like to have a few small pieces of banana still visisble. If you prefer a smoother consistency, increase the speed or time.
3. Add the coconut oil, vanilla extract, cinnamon and nutmeg to the mixing bowl and mix for 7-10 seconds on Speed 5. Scrape down the sides of the bowl using the spatula.
4. Add baking soda, baking powder and flour. Mix for 20 seconds on Speed 6.
5. At this stage any additional ingredients, e.g. walnuts or sunflower seeds, can be mixed in using the Turbo function.
5. Transfer mixture to a rectangular baking pan (approximately 30x15cm) lined with baking paper, using the spatula to ensure none is wasted.
6. Bake in the oven for approximately 40 minutes, or until a skewer comes out clean.
7. Slice and serve warm with vanilla flavoured coconut milk ice cream.
Tip
Recipe adapted from: //www.vegrecipesofindia.com/banana-bread-eggless-vegan-recipe/
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Absolutely delicious!!! My family didn't believe it was vegan & healthy with coconut sugar & wholemeal spelt
DELICIOUS!! I made a tray of 12 muffins, which turned out lovely and high and my lot LOVED them!
X
I'm actually not vegan but we had no eggs in and lots of very brown bananas that needed using up. Wasn't sure about a no egg banana bread but this one was delicious. Will definitely make it again. Thank you.
Great recipe - I used a much smaller rectangular pan (23 x 13 cm) but same great result. Thank you.
I cooked this today using wholewheat self raising flour (omitting the baking soda) and only added half of the brown sugar from this recipe as I don't like my banana bread to be too sweet. I added pecans and served it warm from the oven with Nuttelex.... delicious !!
The bananas i had were perect for this recipe, and i added in some dried fruit and seeds. It cooked really nicely and is delish.
Jess
Had some very very very ripe bananas that I needed to use straight away with no fussing about - this recipe was perfect. The bread rose really well and it tastes fantastic.