Easy Banana Bread
Posted in: Thermomix - Wednesday, January 11 2012
Can we all agree that we’re happy to see that banana prices have normalised again? For a family that loves bananas, 2011 was quite a challenge but of course the high price was an enduring reminder for all Aussies of how very challenging the year was for people affected by the massive flood in Queensland last January. Being charged up to $18 per kilo for bananas was inconsequential in light of what it was going to cost the people of Queensland to get back to some semblance of normality.
Still, I am very pleased to be able to include bananas in recipes regularly again. The only banana we pretty much had last year was during our trip to the States (they were a dollar a kilo…) and when I did shell out $4 for one banana back home, I sure didn’t want to waste it in a smoothie or banana bread. The latter was definitely one hing I couldn’t wait to bake again.
To the uninitiated, banana bread sounds like something that should be a relatively simple exercise in baking but it takes quite a few attempts to get a perfect loaf happening. You want a recipe that isn’t too sweet, but the amount of sugar you use often depends on how ripe and sweet your bananas are. You also want a banana bread that has just the right amount of density but is also light enough to enjoy like a cake.
I have been through quite a few recipes for banana bread over the years and I’m happy to say that I’ve finally got one that I’m confident in (the last five loaves were scoffed down happily by the entire family). It’s super easy to whip up in the Thermomix which is an added bonus for me. This recipe is adapted from one featured on Exclusively Food. The recipe there is for a banana cake (and therefore includes a luscious icing if people so desire), but I have tinkered with it enough to be a little more dense but with a lightness that I personally prefer.
100g unsalted butter
180g (1 full cup) sugar (I like to do about half white, and half brown or rapadura sugar)
240g very ripe banana
1/2 vanilla bean, scraped
2 large eggs
pinch of sea salt
2 tablespoons sour cream or yoghurt
225g (1 1/2 cups) self-raising flour
1/2 teaspoon bicarbonate of soda
dash of milk (only if mixture seems too dense and doesn’t move when bowl is tilted)
Note – I tend to modify the amount of sour cream and milk I use depending on how liquid the bananas are after mixing. Some bananas are drier and will need some extra liquid to make the mixture more fluid.
To Make: Pre-heat oven to 180C (160C if using fan-forced). Place butter, sugar, bananas and vanilla into TMX bowl and mix at Speed 4 for around 10 seconds until smooth and liquid. Add egg, sour cream and salt and mix again on Speed 4 for a few seconds. Add flour and soda to bowl and mix again on Speed 3 until well combined (just a few seconds). If the mixture does not seem very liquid (you should be able to pour most of it out into your loaf pan), then add some milk and blitz again on Speed 3 for a second or two. Transfer mixture to a medium loaf pan that is lined with baking paper. Bake for 50 minutes or until knife/skewer comes out clean when you stab the middle.
This banana bread is lovely fresh from the oven but once the entire loaf has cooled down and the sugar has settled, it is much denser with a more pronounced banana flavour :)
13 Comments for this entry
JoSeptember 18th, 2012 on 5:10 pm
THANK YOU for this great receipe. Kids devouring it as I type this, hope they’ll be some left for hubby and school lunches. I have only had my TM for less than 48hrs and I’m in love. Will now be checking out your site for more receipes to try.
TheTashOctober 17th, 2012 on 7:38 am
Hi, This recipe sounds YUMMY!! I’ve just got my TMX, my son is dairy intolerant – could I exchange the sour cream/yoghurt and milk for almond cream and almond milk do you think?? might just have to try it out, hehe :)
NicolaNovember 7th, 2012 on 1:56 pm
Yummo! And my bananas weren’t even that ripe. Easy peasy too :) Thanks
Philippa ScottNovember 15th, 2012 on 12:35 pm
Can I say I make this every week!, up to 6 loaves to give away to mums who need them. It is divine and I get asked for this recipe every week. Well done!!
February 21st, 2013 on 1:02 pm
Thanks for posting this recipe. I have just put a loaf in the oven and hope it turns out looking as lovely as yours. I bought a pile of bananas when they were $1.99 a kilo last week – pretty sure these latest floods and crazy weather will drive prices up again for a little while. Gotta fill my freezer up with banana bread while the ‘nanas are cheap!
February 21st, 2013 on 1:56 pm
I made a full loaf plus had a little extra for a couple of silicone muffin pans. Muffins have been scoffed for testing. Delicious and they had that lovely texture to the crust with just a slight, sweet tackiness. The loaf is cooling on a rack for the husband to try when he comes home from golf. If it gets thumbs up then I’m making another 4 loaves tomorrow. Might be the muffin size but I didn’t get the same depth of colour as you got in your picture. I have read that longer, slower cooking helps with that. Do you have any tips on that? Or do you think it is down to the ‘maturity’ of the bananas used?
March 23rd, 2013 on 8:49 am
Thanks for this yummy, nutritious, easy-to-do recipe. Banana has been one of my favorite fruit, so I will try making this one at home. Can’t wait to serve it for my family.