Knock your Socks Off Tivoli Road Banana Cake (Converts Beautifully to Gluten Free)

Baking - sweet Baking - sweet

Preparation time

15min

Total time

1h 15min

Portion

12 slice(s)

Level

easy

TM 5

by Gen's thermy

published: 2021/04/03

changed: 2021/04/05

Add to collections

Ingredients

Knock your socks off banana cake

115 grams walnuts, Or hazelnuts
180 grams dried figs
45 grams Dried pitted dates, If you don’t have dates use a different dried fruit or extra figs
100 grams White or raw sugar
85 grams soft butter
2 --- overripe bananas
2 --- eggs
1 --- Juice of a freshly squeezed lemon
2 tsp vanilla extract
155 grams plain flour, Gluten free plain flour works perfectly in this recipe. Just do a straight swap (I use aldi flour)
2 level tablespoons cornflour, Gluten free cornflour if required
2 level tsp baking powder, Gluten free if required
1 level tsp bicarbonate of soda
1 level tablespoons ground cinnamon
1 level tablespoons ground ginger
1 pinch salt

Add to shopping list

Accessories you need

Spatula TM5/TM6
buy now

Share your activity

I'm cooking this today

Recipe's preparation

Pre-heat fan-forced oven to 160 degrees Celsius. Grease and line a loaf tin.

With MC on Chop nuts Speed 4, for 4 seconds. Set aside

With MC on, Chop figs and dates speed 8, for 5 seconds. Set aside with nuts

In clean bowl, add sugar and MC on, mix for 8 seconds, speed 8.

Add chopped butter to the sugar and with MC on, mix for 30 seconds, speed 4

To the butter and sugar mix, add bananas, eggs, lemon juice and vanilla. With MC on, mix for 10 seconds on speed 5.

Add the flour, cornflour, baking powder, bicarbonate, cinnamon, ginger and salt. With MC on mix for 10 seconds on speed 5. Scrape down sides and repeat. The cake batter should be smooth.

Using the spatula, stir the pre-chopped nuts and dried fruit into the cake batter.

Pour mixture into a greased and lined loaf tin. Sprinkle top with a little extra cinnamon.you can also line the top with a few thin slithers of another banana if you like.

this cake can develop a dark crust. If you don't want this, grease the back of a piece of aluminium foil (large enough to generously cover the loaf tin). Then greased side down, cover the loaf tin with the foil, allowing room for the cake to rise (do not cover tightly). (See photo).

Bake for 50-60 minutes. Check to see if batter is cooked with a skewer.

If you covered the cake with foil while baking you may like to remove this for a few minutes at the end to brown the top a little.

Allow to cool a little before serving.

This is delicious to eat over the next few days sliced and toasted gently on a pan or sandwich grill, then covered with butter and marmalade.
it freezes well too. 😋

Thermomix Model

Recipe is created for
TM 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.