- TM 5
Ingredients
- 2 zest of lemon, (use peeler to remove into strips)
- 40 g coconut oil
- 30 g Butter
- 3 bananas
- 160 g dessicated coconut
- 50 g buckwheat flour *
- 50 g almond meal *
- 25 g plain flour
- 1 teaspoon baking powder
- 20 g Maple syrup*
- 30 g Rice malt syrup*
- 30 g honey*
- 4 eggs
- pinch salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Set oven to 180C.
2. Grease a loaf tin or line with baking paper if needed.
3. Peel lemon zest into strips. Place into bowl and chop on spd 10 for 10 secs. Scrape bowl and repeat.
4. Add coconut oil, butter, honey, maple and rice syrup. Melt for 2 mins, 60C on spd 1.
5. Whilst thats melting, mash up bananas in separate bowl with a fork. Mash well.
6. Add bananas and all the other ingredients. Mix for 10 secs on spd 4. Repeat.
7. Bake for 45 - 60 mins or until golden. Check the centre of the bread with skewer and if it comes out clean then remove from oven.
Tip
* You can use an assortment of flours like almond, plain flour or buckwheat. However, coconut flour will change the texture and I'm not sure it will work.
*The sweetners (maple, rice and honey) are a variation I used, however you can use any one of them to make up the 80g.
This recipe was converted from the site: //nadialim.com/recipe/lemon-coconut-honey-loaf/
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
So good, used less of the sweeteners and added a tablespoon of stevia flakes.
Added a few tablespoons of mixed seeds (like in LSA).
Next time will try with less coconut oil and less desiccated coconut.
Delicious!
Varied slightly as to ingredients I had. Used 2 bananas, 60g coconut, 20g rice malt syrup, 30g maple syrup, 3 eggs. Turned out great.
Thanks for this recipe..Lovely moist banana bread. I didn't have buckwheat flour so replaced it with sorghum flour, butter with olive oil & dessicated coconut with shredded. I also squeezed juice from half the lemon into the mix & added 1tsp baking powder.
I only added the 30g rice malt syrup for sweetener & it's sweet enough for us.
Thanks for this recipe. Saw it just before hubby asked for a recipe to make a banana bread. He made it all by himself and we all loved it. Its not too sweet so im happy for my little one to eat it too and she though it was great. Will make again.
My new fav weekend go to!! Thanks
Great! I am so glad that you all enjoyed it. I love this bread as I too am gluten intolerant. If you are after a few other gluten and refined sugar free recipes, please come and pop over to my facebook page called The Power of Real Food.
Come and join my page to see more of my recipes at The Power of Real Food
(https://www.facebook.com/The-Power-of-Real-Food-315378415294780/)
I made this for my daughter who is wheat and dairy intolerant. We are also cutting out refined sugars. And she loved it! The lemon taste was lovely and made a nice change to banana bread, which we are all a bit sick of. I changed the almond meal to more gluten free flour, so it was lunchbox friendly. Really tasty recipe. Thanks so much for sharing.