Aunty Debbie's Banana Bread
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!
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 disclaimer is, you may or may not regret knowing about this recipe, as it is both dangerous and very addictive.
Once you have made it, it becomes a firm family favourite. Shake it up a notch with cacao nibs, nuts of choice, tonka bean, cinnamon. Make it your own!
Check out some of our other banana recipes:
Salted Caramel Banana Cream Pie
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The Lazy Sourdough Bakery course now baking.
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Need
- 75 Grams butter BUY
- 4 bananas, peeled
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 eggs
- 2 Teaspoons vanilla bean paste BUY
- 160 Grams coconut sugar
- Pinches pink salt flakes BUY
- tonka bean freshly grated (or nutmeg) BUY
- 1 Teaspoon bicarb soda
- 1 Teaspoon baking powder
- 150 Grams chocolate callets or chunks BUY
- 130 Grams nuts of choice
- 200 Grams bakers or strong flour
Do
- 1
Preheat oven to 175ºC.
- 2
Place butter into the Thermomix bowl and melt 2 min/75°C/seed 1. Cool slightly.
- 3
Add bananas, EVOO, eggs, vanilla, sugar, salt, nutmeg, and baking soda and powder, to Thermomix bowl and blend 10 sec/speed 8.
- 4
Add remaining ingredients and combine 12 sec/Interval. Finish combining with a spatula.
- 5
Pour into ungreased loaf tin(s) and cook 50-60 minutes until well set in centre. We usually get 1 large loaf and 2 mini loaves from the mix.
- 6
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.
- 7
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!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
