Thermomix Banana Bread

An overhead shot of slices of banana bread.

The BEST and EASIEST Thermomix Banana Bread recipe that takes just 2 minutes to prepare!

5 from 1 vote

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Course: breads and loaves

Cuisine: western

Prep Time: 2

Cook Time: 1

Total Time: 1 2

Servings: serves

Calories: 187kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Beaters, stand-mixer or Thermomix
Oven

Ingredients

120 g unsalted butter softened
200 g brown sugar
4 bananas
2 eggs room temperature
225 g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
1 teaspoon vanilla extract
raw sugar optional, to sprinkle over the top

Instructions

Preheat oven to 160 degrees celsius fan-forced (320 degrees fahrenheit). Grease and line a non-stick loaf tin (approximately 21cm x 11cm or 8 inch x 4.5 inch) and set aside.
Place the softened butter and brown sugar into the Thermomix bowl. Mix for 20 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 20 seconds.
Add the bananas and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl.
Add the eggs and mix for 5 seconds, Speed 5.
Add the plain flour, bicarbonate of soda, salt and vanilla extract and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds.
Pour the mixture into the prepared tin. Sprinkle a little raw sugar over the top (optional).
Cook for 1 hour or until a skewer inserted into the middle comes out clean or with a few crumbs.

Notes

RECIPE NOTES & TIPS

When it comes to banana bread... the riper the bananas, the better! This is because they get even sweeter as they ripen.
If your banana's are ripe but you're not ready to bake, they freeze exceptionally well.
If you use salted butter, omit the extra pinch in the ingredients list.
Make sure your cold ingredients (butter, eggs) have been brought to room temperature before using.
Scrape down the sides of the Thermomix bowl with the spatula partway through mixing to ensure the ingredients are evenly mixed.
Adding raw sugar to the top before baking will give you the most amazing crunchy, sweet, sugar topped loaf. I HIGHLY recommend it!
If you don't have a non-stick loaf tin, make sure you line the base and sides with baking paper.
Cooking time will depend on your oven (all are VERY different). You'll know that your banana bread is ready when a skewer inserted into the middle comes out clean or with just a few moist crumbs on it.
If your banana bread is browning too quickly, simply place a sheet of foil over the top and continue baking. It's also a good idea to move the tray to the oven rack furthest from the heat source (in my oven the heat source is at the top, so I would use the bottom or middle rack).
Store leftover in an airtight container at room temperature for up to 4 days. If you live in a hot climate, you'll need to store your banana bread in the fridge (but make sure you allow it to come to room temperature before consuming as the fridge will dry it out).
Freeze any leftovers for up to 3 months.
You can place frozen pieces of banana bread straight into school lunch boxes and they'll be defrosted by snack time!

Nutrition