- 200 g raw almonds
- 300 g ripe banana flesh
- 3 --- eggs
- 1 teaspoon vanilla essence
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon bicarb soda
- 1 lemon, small
- 50 g walnut pieces, optional
1h 5minPreparation 5minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Preheat oven to 160°C.
Add the almonds to the TM bowl and mill for 5 secs/speed 7.
Add bananas, cinnamon, eggs and bicarb soda to the bowl. Also add walnuts, if using.
Place lid and MC on mixing bowl and use TM spatula to ream the juice from the lemon onto the lid. The juice will run under the edge of the MC and into bowl while seeds will be left behind on top of the lid. Remove any lemon seeds from the top of the lid.
Combine all ingredients in bowl for 10 secs/speed 6.
Pour mixture into either a 3-4 cm high tray or a loaf pan. Bake for 30 mins in a tray or 45-60 mins in a loaf pan - or until a skewer inserted into the centre comes out dry.
Allow to cool before turning out. Slice and serve at room temperature or toasted. Store in an airtight container in the fridge for up to 1 week.
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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