- 120 grams raw sugar
- 65 grams whole wheat kernels
- 2 tablespoons chia seeds
- 2 tablespoons Flaxseeds (Linseeds)
- 100 grams rolled oats
- 65 grams pitted dates
- 65 grams walnuts
- 120 grams Self Raising Flour
- 1/2 teaspoon cinnamon
- 80 grams light olive oil, (can substitute for Grapeseed Oil or do half and half)
- 2 egg whites
- 30 grams water
- 2 Banans, Ripe, (frozen bananas work fine)
- 100 grams Milk, (Light or Full Cream, or any other you have on hand - coconut would be yummy!)
- 1 tablespoon raw sugar
- 1 - 2 tablespoons rolled oats
Pre-heat Oven to 180 degrees Celcius.
Line a Standard Loaf Tin (22 x 11 x 6 cm) with Baking Paper.
Weigh in Raw Sugar and blitz on speed 9 for 5 - 10 seconds, until sugar is the consistency of castor sugar or slightly smaller. Set Sugar aside.
Weigh in Whole Wheat Kernels, blitz on speed 9 for 1 minute. Set aside.
Weigh in the Rolled Oats, and add the Chia Seeds and Flaxseeds (Linseeds). Blitz on speed 9 for 30 seconds - 1 minute. Texture should be the consistency similar to the Whole Wheat Kernels. Add to the set aside Whole Wheat Kernels.
Add Dates and Walnuts to the bowl, blitz on speed 7 for 5 - 10 seconds, until you get a consistency you like. (I do mine for about 7 seconds).
Add all the remaining 'Cake Mix' ingredients to the bowl. Mix on speed 6 for 30 seconds.
Pour the Cake Mix into a Loaf Tin. Sprinkle top with Raw Sugar and Rolled Oats.
Bake for approximately 1 hour.
As ovens are tempramental, check the cake is cooked by inserting a skewer into cake and if it comes out clean - your cake is ready to cool.
Once it has cooled slightly, remove the cake from of the tin and place on a wire rack for further cooling.
Making the Cake
This recipe is an adaption of the Banana, Walnut and Date Bread from the EDC.
This can be served warm or cold, on its own or accompanied by a caramel sauce or butter. (Its a little naughty when its served warm with butter!).
This Banana Bread makes great and easy lunchbox filler (if it lasts that long)! Simply cut into portions and freeze. Then pull out a portion as and when needed.
You can save the egg yokes for making mayonnaise.
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.
Other users also liked...
- Gluten Free Buttercake
- Date and Walnut Roll
- Hunters Swiss Meringue Buttercream
- Old fashioned Vanilla tea cake
- Malt loaf
- Healthy Coconut & Oat Slice
- Custard Cross Buns
- Fairy cakes
- Easy Chocolate Cake
- Apricot crumble slice (AWW)
- Vanilla Buttercream Icing
- Kirsten's Baked Vanilla Fig Cheesecake with Balsamic Fig Glaze