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Allergy Free Vegan Banana & Coconut Bread



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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

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




Accessories you need



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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  • Delish! ...

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


    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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