Chompchomp
Ingredients
1 portion(s)
- 400 grams ripe bananas
- 6 free range eggs
- 2 teaspoons vanilla extract
- 50 grams coconut oil
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder, gluten free
- 65 grams Pure Maple Syrup
- 55 grams Coconut Flour
- 35 grams chia seeds
- extra banana and shredded coconut to decorate
-
6
1h 5min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
-
Recipe's preparation
Preheat oven to 150 C (fan forced) or 170C (no fan)
Add banana, oil, cinnamon, vanilla, eggs, maple syrup and baking powder into the mixing bowl and blend for 2 mins | Speed 5 or until smooth and creamy.
Add the coconut flour and chia seeds and mix 2 min | Speed 2.
Rest for 10-15 minutes to allow the chia and coconut flour to expand.
Lightly oil one loaf tin and then line with baking paper.
Spoon batter into the tin, at this stage you can decorate the bread with flaked coconut and sliced banana before baking.
Bake for 55 – 60 minutes depending on your oven (a skewer inserted into the centre should come out dry). Cover the top with foil if over-browning.
Remove from the oven and allow to cool before turning out the loaf.
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
This banana bread will keep in the fridge covered for up to 1 week.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
-
Mum's Currant Cake
-
Choc Icing (Thermo Diva)
-
Jam Drop Biscuits
-
One hundred biscuits/cookies
-
Gluten free swiss roll
-
Peanut Butter Biscuits
-
Goodness Immune Booster Gummies
-
Goodness Me Salted Date Paste
-
The best pumpkin scones ever
-
Coffee Banana Cake with Coffee Buttercream Frosting
-
Super Easy Snickerdoodles
-
Waffle mix - makes 9 waffles in Kmart mini waffle maker
Comments
Add a commentBeautiful-great texture, moist and gluten free....
Beautiful-great texture, moist and gluten free.
5 minutes after putting my cake in the oven in realised I had only added 4 eggs and not 6, but I don't think it mattered as the cake was still lovely. It didn't rise much, but this could be because I used home made baking powder. I might add a little gluten free SR flour next time, and remember the additional eggs.
This is a lovely recipe that I will definitely bake again and again.
yum!! i made them into mini muffins for...
yum!! i made them into mini muffins for lunchboxes. very tasty and healthy!
So healthy and good thank you :)
So healthy and good thank you
Love this recipe - always a winner. And my toddler...
Love this recipe - always a winner. And my toddler loves it too - thank you!
Thanks so much for this
Thanks so much for this wonderful recipe
it's moist and just yum! 
Absolutely loved it! made it
Absolutely loved it! made it for brunch with my friends and they all raved about it! oven time was perfect. For me
this is so yummy, does need
this is so yummy, does need the extra time though
Had to cook 15 mins longer
Had to cook 15 mins longer than recipe suggested (my oven I guess). Delicious and added to my collection!
Yum! Easy to make and really
Yum! Easy to make and really moist when cooked. Thanks for sharing
Wow!! Just so yum!
Wow!! Just so yum!
My toddler and I made this
My toddler and I made this today and it was really yummy. We made mini loaves and added some raspberries on the top before baking. We featured it and linked back to here on our blog www.montessoriandme.com.au
Thanks for sharing a lovely recipe that our whole family can eat. My other kids devoured most of it after school!
I think mine is 21x12cm
I think mine is 21x12cm
Gluten Free | Fructose Friendly | Crazy Cat Lady | Shoe Obsessive
www.chompchomp.com.au
What size tin do you
What size tin do you recommend? I've got two sizes.
I found that I too, needed to
I found that I too, needed to cook this closer to 75 minutes in my oven.
This was a very easy and delicious recipe. Highly recommend!
Sharyn
Lovely, wasnt around long
Lovely, wasnt around long enough to toast
Love this recipe, thank
Love this recipe, thank you!!
Love this. So easy. So
Love this. So easy. So healthy. So tasty. Everyone enjoyed it.
YUUUUUMMMM!
YUUUUUMMMM!
Absolutely delicious! I
Absolutely delicious! I used olive oil instead of coconut and rice malt syrup, not honey. Will be my go-to banana cake recipe from now on!
Love this banana bread,
Love this banana bread, thanks for an awesome recipe! I make it weekly now for my husband and kids to snack on, it's a hit!
JazBerry
Super yummy! Great texture,
Super yummy! Great texture, moist and very tasty. I will use instead of toast in the morning as part of my new stict paleo diet.
i would love to try this
i would love to try this recipe but can't tolerate any frustose and banana's have a moderate amount of frustose. I will use rice malt syrup but not sure what I could replace banana with? Any idea's?
Great recipe! I added a few
Great recipe! I added a few dates in the first step and used rice malt syrup instead of maple syrup. I think I will try adding walnuts next time also. Delicious!!
FANTASTIC recipe!! fool
FANTASTIC recipe!! fool proof
thank you so much for sharing
It will. That was my original
It will. That was my original recipie however I find the chia seeds improve the texture immensely
Gluten Free | Fructose Friendly | Crazy Cat Lady | Shoe Obsessive
www.chompchomp.com.au
Will it work wothout the Chai
Will it work wothout the Chai seeds?
This was very nice, super
This was very nice, super moist and not too sweet. Well received by coeliac tasters! The chia seeds give it a pleasant soft crunchy texture.I found it needed 75 mins cooking. Next time I will try a bit more coconut flour and see how that goes.
John Clark
Independent Consultant (WA)
Yum! This was gobbled up by
Yum! This was gobbled up by my family within a day. Toasted with a bit of butter, yum! I put a few medjool dates in the mix as well. I also added on top some shredded coconut and some walnut pieces mixed with coconut sugar. I did find it need longer cooking time and my oven is pretty hot. I'm going to make another one now!
Super yummy! I also added 40g
Super yummy! I also added 40g medjool dates in step 1. Needed to mix at speed 4 to get the coconut flour and chia seeds blended too
Looks good, I would use the
Looks good, I would use the rice malt syrup too if you want it to be fructose free as maple syrup is definitely not fructose freindly.
Thank you! I'm so glad you
Thank you! I'm so glad you enjoyed it. It is a household favourite of ours that almost makes we want to leave those banana to brown and ripen
Gluten Free | Fructose Friendly | Crazy Cat Lady | Shoe Obsessive
www.chompchomp.com.au
Moist and delicious! I made
Moist and delicious!
I made this banana bread it was really moist and tasty. I did stray a little from the ingredients using Rice Malt Syrup in place of Maple Syrup.
For others it was about 3-4 large ripe bananas and I had to use a higher speed than 2 to get the coconut flour and chia to mix into the mixture. I also let it rest in my baking tin instead and it turned out great.
Thank you for sharing!