The BEST EVER Thermomix Banana Bread Recipe

This is hands down the BEST EVER Thermomix Banana Bread recipe ever… a super moist banana loaf with a crunchy sugar topping!

Serve at room temperature or toasted and slathered with butter.

If you’re looking for a super quick and easy Thermomix banana bread recipe that also tastes ABSOLUTELY delicious… you’ve come to the right place!

My Thermomix recipe is prepped in just 2 minutes (thanks to the Thermie!) and then baked to cafe-style perfection.

Enjoy a slice (or two!) with your morning coffee or pop it into school lunchboxes for a yummy (and fussy kid-approved) snack!

Why You’re Going To Love This Recipe

Pop your Thermomix to work and let it whip up the tastiest banana bread mixture for you!

• Prepared in 2 minutes – the Thermomix really is an amazing time saver when it comes to whipping up cake batters, muffins, sweet loaves and more. From start to finish, this Thermomix banana bread recipe will take you just 2 minutes to prepare.
• Suitable for all Thermomix models – you can make this in any of the Thermomix models… from the TM31 through to the TM6.
• Better than Cafe banana bread – my son absolutely LOVES banana bread and whenever he orders it at a cafe, he always says ‘still not as good as your banana bread, Mum’. He might be biased… but this homemade recipe really is better than anything you’ll ever buy!
• Freezer-friendly – if you have a little family (like I do!), there’s always leftovers!! I usually cut my banana bread loaf in half and keep one part fresh for eating within a few days and then freeze the other half in slices… ready for easy ‘grab and go’ snacks.

Equipment Required

The most important piece of equipment you’ll need for this Thermomix banana bread recipe is (you guessed it!!)…. a Thermomix!!!

Don’t have a Thermomix? Don’t worry!!!!! You can find the conventional method instructions for my banana bread recipe right here.

• Thermomix – any model of the Thermomix is suitable for use in this recipe.
• Loaf tin – use a greased non-stick loaf tin (approximately 21cm x 11cm). If you don’t have a non-stick loaf tin, grease and line your loaf tin with baking paper.
• Oven – I specify fan forced oven temperatures in my recipes. If you have a conventional oven, simply increase the temperature by 10-20 degrees celsius.

What You Need

My Thermomix Banana Bread loaf is the perfect way to use up any extra ripe bananas you have sitting in your fruit bowl.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

• Butter – you can use salted or unsalted butter for this recipe. If using salted butter, omit the pinch of salt in the ingredients list. Make sure your butter is softened to room temperature before using.
• Brown sugar – using brown sugar in banana bread gives it a rich, dense and caramel-like flavour.
• Bananas – unlike most banana bread recipes, mine uses 4 bananas. This means you’ll have the ultimate moist loaf!
• Eggs – make sure your eggs are at room temperature before using. I recommend using large eggs (approx 60g each).
• Plain flour – also known as all purpose flour.
• Bicarbonate of soda – also known as baking soda.
• Salt – omit if using salted butter.
• Vanilla extract – or vanilla essence.
• Raw sugar – this is my secret to getting that cafe-style finish! Sprinkling a little raw sugar over the banana bread mixture before baking will ensure you have the most amazing crunchy, sweet, sugary top. It’s optional (… but not really if you want the BEST banana bread ever!!!)

Step By Step Instructions

Less than 2 minutes to whip up your Thermomix banana bread batter?

It’s totally achievable with the Thermomix!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Cream The Butter & Sugar

Ensure that your butter is softened before using (it won’t cream properly if it’s too hard!)

Chop the butter into chunks and place it into your Thermomix bowl.

Add the brown sugar and mix until creamy and combined.

TIP: Always make sure you scrape down the sides of the bowl with the spatula halfway through mixing – this ensures that the ingredients are mixed together evenly.

Step 2 – Add The Bananas

Add your ripe bananas (the riper the better!) and mix to combine.

Step 3 – Mix Through The Eggs

Add the eggs to the bowl and mix until combined.

Step 4 – Add The Remaining Ingredients

Place the plain flour, bicarbonate of soda, salt and vanilla extract into the bowl and mix until just combined (don’t over-mix).

TIP: Again, make sure that you scrape the sides of the bowl down partway through for even mixing.

Step 5 – Bake

Once your mixture is perfectly combined, pour it into the prepared loaf tin and sprinkle with raw sugar.

Bake for 1 hour or until golden and crunchy on top, and cooked through when tested with a skewer (see tips).

Expert Tips

• When it comes to banana bread… the riper the bananas, the better! This is because they get even sweeter as they ripen.
• If you have ripe banana’s but you’re not ready to bake, they freeze really well.
• If you use salted butter, omit the extra pinch in the ingredients list.
• Make sure your cold ingredients such as butter and eggs have been brought to room temperature before using.
• Scrape down the sides of the Thermomix bowl with the spatula partway through mixing to ensure the ingredients are evenly mixed.
• Adding raw sugar to the top before baking will give you the most amazing crunchy, sweet, sugar topped loaf. I HIGHLY recommend it!
• If you don’t have a non-stick loaf tin, make sure you line the base and sides with baking paper.
• Cooking time will depend on your oven (all are VERY different). You’ll know that your banana bread is ready when a skewer inserted into the middle comes out clean or with just a few moist crumbs on it.
• If your banana bread is browning too quickly, simply place a sheet of foil over the top and continue baking. It’s also a good idea to move the tray to the oven rack furthest from the heat source (in my oven the heat source is at the top, so I would use the bottom or middle rack).
• Store leftover banana bread in an airtight container at room temperature for up to 4 days. If you live in a hot climate, you’ll need to store your banana bread in the fridge (but make sure you allow it to come to room temperature before consuming as the fridge will dry it out).
• Freeze any leftovers for up to 3 months, either as a whole, or in slices.
• You can place frozen pieces of banana bread straight into school lunch boxes and they’ll be defrosted by snack time!

FAQS

Banana bread is always a hit in my house… here’s a few more of my favourite variations!

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Thermomix Banana Bread

The BEST and EASIEST Thermomix Banana Bread recipe that takes just 2 minutes to prepare!

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Course: breads and loaves

Cuisine: western

Prep Time: 2 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 2 minutes minutes

Servings: 16 serves

Calories: 187kcal

Author: Lucy – Bake Play Smile

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 160 degrees celsius fan-forced (320 degrees fahrenheit). Grease and line a non-stick loaf tin (approximately 21cm x 11cm or 8 inch x 4.5 inch) and set aside.

• Place the softened butter and brown sugar into the Thermomix bowl. Mix for 20 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 20 seconds.

• Add the bananas and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl.

• Add the eggs and mix for 5 seconds, Speed 5.

• Add the plain flour, bicarbonate of soda, salt and vanilla extract and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds.

• Pour the mixture into the prepared tin. Sprinkle a little raw sugar over the top (optional).

• Cook for 1 hour or until a skewer inserted into the middle comes out clean or with a few crumbs.

Notes

RECIPE NOTES & TIPS

• When it comes to banana bread… the riper the bananas, the better! This is because they get even sweeter as they ripen.
• If your banana’s are ripe but you’re not ready to bake, they freeze exceptionally well.
• If you use salted butter, omit the extra pinch in the ingredients list.
• Make sure your cold ingredients (butter, eggs) have been brought to room temperature before using.
• Scrape down the sides of the Thermomix bowl with the spatula partway through mixing to ensure the ingredients are evenly mixed.
• Adding raw sugar to the top before baking will give you the most amazing crunchy, sweet, sugar topped loaf. I HIGHLY recommend it!
• If you don’t have a non-stick loaf tin, make sure you line the base and sides with baking paper.
• Cooking time will depend on your oven (all are VERY different). You’ll know that your banana bread is ready when a skewer inserted into the middle comes out clean or with just a few moist crumbs on it.
• If your banana bread is browning too quickly, simply place a sheet of foil over the top and continue baking. It’s also a good idea to move the tray to the oven rack furthest from the heat source (in my oven the heat source is at the top, so I would use the bottom or middle rack).
• Store leftover in an airtight container at room temperature for up to 4 days. If you live in a hot climate, you’ll need to store your banana bread in the fridge (but make sure you allow it to come to room temperature before consuming as the fridge will dry it out).
• Freeze any leftovers for up to 3 months.
• You can place frozen pieces of banana bread straight into school lunch boxes and they’ll be defrosted by snack time!

Nutrition

Calories: 187kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 226mg | Potassium: 145mg | Fiber: 1g | Sugar: 16g | Vitamin A: 236IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg