Banana bread is just one of those things that everyone has a recipe for. Even if you’re not really a baker, I’m sure you’ve made or attempted to make banana bread at least once. I’ve made it a heap of times, but for some reason I can never get a consistent outcome. It’s perfect one time and then too dense the next, or it crumbles too much or it’s too dry etc etc etc.
I’ve been trying to perfect it for ages and I think I’ve finally nailed it. I’ve used a Donna Hay recipe but modified it slightly, making it work for me and of course using my thermomix. I also use frozen bananas which I think makes a big difference. I aways buy extra bananas and once they are very ripe I peel them, pop them into zip lock bag and freeze them.
I always double the recipe to make two loaves and it just fits in the thermomix. Baking one loaf at a time just doesn’t cut it in our house. It’ll be gone before it even hits a lunch box. This loaf freezes really well too, so you could always say one for later.
- 3 bananas (frozen if possible)
- 125g butter
- 170g brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 80g maple syrup
- 255g all purpose flour
- 1 tsp bicarbonate soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- Pre-heat the oven to 160 degrees celsius
- Break the frozen bananas into small pieces and put them in the thermomix. Blitz them on speed 8/9 for 1.5-2 minutes until they form a thick and creamy consistency a bit like ice-cream.
- Set them aside in a separate bowl.
- Add the butter, sugar and vanilla to the thermomix bowl and mix on speed 5 for 3 minutes. If the mixture sticks to the sides, then just scraping it back to the middle and continue beating until it is light and creamy.
- Add the eggs one at a time and beat them on speed 5 for 10 seconds (each).
- Add the banana mix with the maple syrup and combine everything on peed 5 for 45 seconds to a minute.
- Add all the dry ingredients and fold together with a (non metal) spatular. You will have to do this by hand.
- Once all the ingredients are combined, scoop the mixture into a lined baking tin and bake for 1 hour, or until a skewer/knife is placed in the middle and pulled out clean.
- Serve with butter and enjoy.
It is very important to fold the dry ingredients into the wet ingredients, as it keeps the air in, and will ensure the banana bread is light and fluffy and rises well. Don't worry too much if the mixture looks a bit lumpy is still bakes perfectly.
Do you have a fool proof banana bread recipe?