I love banana bread; it totally reminds me of my childhood…guessing there was a lot of over-ripe bananas in our household or something! Add a few nuts, some cacao nibs, (what isn’t better with chocolate? Seriously!) And then of course a little extra sweetness from the craisins. This was delicious slathered in butter, and when toasted, even better….it didn’t last until breakfast the next morning, but would be fantastic as a breakfast option. It does make 2 loaves, so thinking you should make sure you have plenty of people around to polish this off…not that you aren’t capable of doing it by yourself, but I don’t want to be responsible!
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- 110 Grams Butter cubed BUY
- 300 Grams Coconut Sugar
- 390 - 400 Grams ripe bananas, peeled
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 4 eggs
- 2 Teaspoons baking powder
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon ground cloves
- Pinches Pink Salt Flakes BUY
- 400 Grams Plain Flour
- 150 Grams craisins (dried cranberries)
- 150 Grams Shelled Pecan
- 50 Grams Cacao Nibs
Preheat oven to 180ºC, fan forced setting. Butter 2 loaf tins and set aside.
Place butter and sugar into Thermomix bowl and blend 15 sec/speed 5.
Add bananas, oil, eggs, baking powder, spices and salt and blend 20 sec/speed 8.
Add flour and blend 10 sec/speed 6.
Add fruit, nuts and cacao nibs and blend further 10 sec/speed 6.
Divide between loaf tins and bake 45 minutes or until golden and inserted skewer comes out clean. Cover bread with foil in the last 20 minutes of baking if browning too quickly. Leave bread to cool in tins before turning out.
Serve toasted or untoasted, with or without butter, and or honey….or homemade Nutella is pretty awesome as well…but I’ll stop now!