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Allergy Free Vegan Banana & Coconut Bread


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Ingredients

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Cake Mixture

  • 40 grams coconut oil
  • 150 grams brown sugar
  • 250 grams ripe bananas, About 3 bananas
  • 250 grams Self Raising Flour, Or sub Gluten-free blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda/bicarb
  • 2 tablespoon almond milk, or milk alternative, Rice, Soy, Coconut Milk
  • 1 tablespoon Apple Cider Vinigar
  • 50 grams desicated coconut

Topping (optional)

  • 1 tablespoon sugar
  • 1 teaspoon ground cinammon
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Recipe's preparation

  1. Prehead oven to 180 Celcius. Grease and line base & two long sides of a loaf tin.

    1. Place coconut oil, sugar and banana in TM bowl and mix on speed 5 for 10 seconds then scrape down sides.

    2. Add all other cake mixture ingredient  and mix on speed 5 for 4 seconds or until combined. Pour mix into loaf tin.

    3. Mix topping ingredients and sprinkle over the top of the top. 

    4. Bake for 40-45 minutes or until golden brown

     

     

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Accessories you need

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Tip

Can also be cooked in muffin tin.  Line muffin tin with papers or grease with cooking spray.  Fill each muffin paper to about 2/3 full with mixture.  Bake for 20-30min or until risen and golden.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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Comments

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  • Delish! ...

    Submitted by hlucas on 2. February 2017 - 16:12.

    Delish!

    Only added 100g sugar and added a handful of choc chips.

    Cooked the muffins for about 18 minutes and they made 14.

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  • This was AMAZING. Thankyou so

    Submitted by madgec on 12. October 2016 - 20:35.

    This was AMAZING. Thankyou so much for the recipe!

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