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Banana, hazelnut and honey bread

  • 85 grams hazelnuts, without skin
  • 225 grams SR flour
  • 55 grams brown sugar or coconut sugar
  • 1/2 teaspoon ground cinnamon
  • 2 --- ripe bananas, (approx 220g) plus extra banana for decorating
  • 60 grams Milk of choice
  • 70 grams light oil
  • 2 --- eggs
  • 50 grams honey
  • 120 grams dates, pitted, (always check for seeds)

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Recipe's preparation

    cake mixture
  1. Preheat oven to 170dg celcius
    Grease loaf tin and line the base and long sides with baking paper leaving an overhang on each side to help lift out the cooked loaf
  2. Add the hazelnuts and roughly chop 5sec Sp5. Remove 2 tablespoons to add texture later. Continue to mill remaining nuts 8secs Sp8
  3. Add flour, sugar and cinnamon. Mix 5sec Sp5. Set aside in a large bowl.
  4. Add dates and chop 5sec Sp6, check and add another sec or two to roughly chopped if needed. Set aside with flour mix.
  5. Add banana and mash 5sec Sp5
  6. Add milk, oil, eggs, honey, and dates. Mix 10secs Sp4
  7. Add flour mixture and reserved chopped hazelnuts. Mix lightly on 10sec REV Sp3. (incorporate anything missed using spatula, do not overmix)
  8. Cook for approx 1 hour, until a skewer, inserted into the centre, comes out clean. Leave in tin for 5 minutes then turn out onto wire rack to cool.


I used a Sensor to ensure cake was cooked perfectly. See The Mix Shop for how and why you might want one of these!

Recipe based on Louis Keats contribution to Oz Harvest cookbook

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.

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Banana, hazelnut and honey bread



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