Thermomix Banana Bread
I have used this recipe for years and it always comes out well. Freely adapted from Jennie Shapters Bread Machine Cookbook, made easier by the thermomix.
I have used this recipe for years and it always comes out well. Freely adapted from Jennie Shapters Bread Machine Cookbook, made easier by the thermomix.
- 2 teaspoons baking powder
- 2 large eggs
- 100 grams butter
- 2 teaspoons ground nutmeg
- 85 grams milk add 5g lemon or orange juice to make buttermilk
- 125 grams white sugar
- 200 grams self raising flour
- 3 ripe bananas
- 1 tablespoon tapioca flour optional
- 80 grams dried fruit eg saltanas, cranberries, apricots
- 30 grams walnuts or pecans
- Carbohydrate 20.2978141862762 g
- Cholesterol 71.1688888880052 mg
- Fat 7.16443504254048 g
- Fiber 1.4566666583088 g
- Protein 3.81977401636128 g
- Saturated Fat 4.01971388022078 g
- Serving Size 1 1 Serving (80g)
- Sodium 239.083794848591 mg
- Sugar 18.8411475279674 g
- Trans Fat 0.70003948716949 g
- Calories 157 calories
Step-by-step
- Preheat oven to 150 degrees, not fan forced.
- Prepare a baking tin - I use a round silicon Bundt tin - the style with a spout in the centre.
- Place bananas into the oven while it is warming up, for 15 minutes. This will make them gooey inside and bring out the flavour.
- Add sugar to Thermomix bowl and process for 10 seconds to make castor sugar.
- Add butter to Thermomix and warm at 37 degrees for 30 seconds on speed 3-4.
- Mix with no more heat on speed 2.5 for 5 minutes on REVERSE until the mixture is very pale. You may need to stop it partway through to push down the mixture. This is the key step!
- Add 20 grams of the flour, the eggs to the creamed butter/sugar, mix for 15 seconds on speed 3.
- Remove the bananas from the oven. The skin should be dark, and soft to touch.
- To remove the flesh, hold them by the stalks over the thermomix and cut the skin with a sharp knife, and scoop out the flesh into the bowl.
- Add buttermilk (milk + citrus), and mix for 20 seconds on speed 4.
- Add remaining flour, tapioca flour (this makes the cake lighter), baking powder, nutmeg. Mix until smooth, about 20 seconds on speed 5.
- Add nuts and fruit, mix speed 5 REVERSE for about 1-2 seconds, to initiate the mixing, then slow down to speed 2 to ensure you don't pulverise the nuts and fruit.
- Pour into prepared tin.
- Bake for 70 minutes, until a skewer comes out clean.
- Rest for 5 - 10 minutes before turning the cake out onto a cooling trivet.
Golden-brown crusts shatter softly against an interior crumb that remains intensely moist, yielding to a dense yet tender structure. Quick breads often suffer from flat flavor profiles, but thermal preparation transforms humble fruit into concentrated sweetness. Warming unpeeled bananas in a 150-degree oven for fifteen minutes initiates cellular breakdown within the fruit, driving natural moisture inward and caramelizing the interior sugars before they ever touch the mixing bowl. Precision matters when building the batter. Creaming standard white sugar with butter on reverse speed for five full minutes aerates the fat without overheating the dairy, creating a pale, voluminous matrix that traps expanding gas bubbles from the baking powder. Incorporating a small measure of tapioca flour alongside self-raising flour lightens the heavy crumb structure typical of traditional loaf cakes. When folding in walnuts and dried fruit, utilizing a low reverse speed prevents the blades from pulverizing the inclusions into a paste while ensuring even distribution throughout the thick batter. Baking at a moderate temperature for seventy minutes allows heat to penetrate the center of a ring-shaped bundt tin without burning the exterior, yielding a uniform rise and a clean exit for testing skewers.
