Ingredients
420g can butter beans
- 420 grams butter beans, canned, drained and rinsed
- 120 grams banana ripe, or 2 medium
- 2 teaspoons vanilla extract
- 70 gram plain flour
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon bicarb soda
- 150 gram Butter, cubed, room temperature
- 5 eggs
- 170 grams Rapadura Sugar, caster sugar consistency
- 1 teaspoon fresh ground nutmeg
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add beans, vanilla and banana to Jug and puree on speed 7 until smooth.
Pour into a bowl and stand aside.
Add butterfly and blend sugar and butter until creamed at Sp 5. Add eggs one at a time until combined.
Add dry ingredients and mix for 10 secs Sp. 3.
Slow speed to 3 and pour banana mix back into jug through lid.
*It is common for the ingredients to look 'split' but this does not affect the end product*
Mix for 15 seconds speed 4.
Pour into either greased muffin tin (bake for 20 minutes) or Bundt tin (bake for 30 minutes) at 180 degree oven.
Preparation
Tip
can easily be made gluten free by using gluten free flour substitues.
Same for lactose - margarine can be interchanged.
Any sugar can be used as long as it is fine grade.
Thermomix Model
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Recipe is created forTM 31
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
Hubby said it was better than bcb banana bread.
I only did sp4 when using butterfly, any higher isn't recommended.
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