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Banana Bread Recipe
Julie Carlyle
This is a fabulous banana bread recipe which has been modified to make it sugar-free and high fibre. Much healthier snacking and you can still use you TM5 chip and follow the Banana bread method on the chip.
5
from
6
votes
Print Recipe
Prep Time
5
minutes
mins
Cook Time
50
minutes
mins
Total Time
55
minutes
mins
Course
Cake, Lunchbox, Snack
Cuisine
Australian
Servings
13
slices
Calories
221
kcal
Equipment
1
Thermomix
or food processor
1
Loaf Tin
Ingredients
Metric
US Customary
1x
2x
3x
320
gm
banana
130
gm
coconut oil
or butter if desired
130
gm
dried figs
2
eggs
220
gm
plain flour
2
teaspoon
baking powder
1
teaspoon
bicarb soda
100
gm
coconut milk
½
teaspoon
cinnamon
optional
¼
teaspoon
ground ginger
optional
Instructions
Preheat the oven to 170 degrees celsius. Line a large loaf tin with baking paper.
Place the banana and figs in the TM Bowl. Blend 5 sec/Speed 6.
320 gm banana,
130 gm dried figs
Scrape down the TM Bowl. Add the coconut oil. Combine 20 sec/Speed 4.
130 gm coconut oil
Add the eggs, ginger, cinnamon and coconut milk. Combine 10 sec/Speed 4.
2 eggs,
½ teaspoon cinnamon,
¼ teaspoon ground ginger,
100 gm coconut milk
Add the flour and baking powder and bicarb soda. Mix 20 sec/Speed 4.
220 gm plain flour,
2 teaspoon baking powder,
1 teaspoon bicarb soda
Pour the batter into the prepared tin. Cook for 50 minutes or until a skewer comes out clean.
Turn the cake out onto a wire rack after 30 minutes or allow it to fully cool in the tin.
Video
Notes
Banana Bread is fabulous toasted for breakfast. Just add a tiny bit of butter to a frying pan and lightly fry both sides.
Nutrition
Serving:
1
slice
Calories:
221
kcal
Carbohydrates:
26
g
Protein:
3
g
Fat:
13
g
Saturated Fat:
10
g
Cholesterol:
25
mg
Sodium:
110
mg
Potassium:
278
mg
Fiber:
2
g
Sugar:
8
g
Vitamin A:
52
IU
Vitamin C:
2
mg
Calcium:
58
mg
Iron:
1
mg
Keyword
Banana bread, sugar free, Thermomix recipe
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