Not going to lie…I ate this way more than I should have whilst in Singapore recently. I awoke several mornings to the amazing smell of a fresh banana loaf wafting through the air. Not that I needed breakfast any day whilst in Singapore, it was an Eat Fest from morning till night and my day often began with a slice of this! And what can I say, when in Rome, (or Singapore), one must eat!
It is truly heavenly. We stayed in Singapore as usual, at my dear sister in law, Debbie’s home (and this is where I will find out who really reads my blog)…I get along with her better than my own sisters! (kidding girls, kidding…just in case you DO read this!)
This loaf takes no time to prepare, just a wee while to cook and it is a great way to use up fading bananas….so get into it. The discalimer is, you may or may not regret knowing about this recipe, as it is both dangerous and very addictive.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 75 Gram Butter
- 4 bananas, peeled
- 20 Gram Cobram Estate Extra Virgin Olive Oil EVOO BUY
- 2 eggs
- 2 Teaspoon Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 160 Gram Coconut - Sugar coconut palm sugar
- Pinch Pink Salt Flakes pink salt flakes BUY
- A little freshly grated nutmeg
- 1 Teaspoon bicarb soda
- 1 Teaspoon baking powder
- 150 Gram chocolate chunks
- 130 Gram nuts of choice
- 200 Gram Tip 00 flour
Preheat oven to 175ºC.
Melt butter either in a Microwave or stove top and cool slightly.
Place melted butter, bananas, EVOO, eggs, vanilla, sugar, salt, nutmeg, and baking soda and powder, into Thermomix bowl and blend 10 sec/speed 8.
Add remaining ingredients and combine 12 sec/Interval. Finish combining with Super Kitchen Machine Spatula.
Pour into ungreased loaf tin and cook 50-60 minutes until well set in centre.
Leave to cool in tin for as long as you can resist, before turning out and slicing into thick slices to serve with slabs of butter….if you are doing it the Aunty Debbie way that is! Otherwise it is just as delicious without any butter.
I also force fed it to my kids, warmed up, as a dessert with Salted Caramel Custard…just to use it up, so I wouldn’t eat the entire thing on my own….Like I said, dangerous and addictive!