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Banana Hazelnut & Honey Bread



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  • 55 grams whole hazelnute
  • 230 grams Self Raising Flour
  • 55 grams brown sugar, firmly packed
  • 1/2 teaspoon Cinammon, Ground
  • 2 bananas, peeled & cut in half or thirds
  • 60 grams Milk
  • 100 grams Hazelnut or light olive oil
  • 2 eggs
  • 30 grams honey
  • 120g grams pitted dates
  • 2 tablespoons Whole Hazelnuts, Optional

Recipe's preparation

    Converted from Louise Fulton Keats recipe in The Oz Harvest Cookbook
  1. Preheat the oven to 170 degrees.


    Grease and line a 25cm loaf tin with baking paper leaving a 2 cm overhang on each side to help lift out the cooled loaf.


    Place 55g whole hazelnuts in TM bowl. Mill for 5-8 secondsSpeed 8 until you have a fine hazelnut meal

    Add all the other ingredients excluding the additionional whole hazelnuts (optional) and mix for 20 seconds on Speed 6.  Scrape down side and mix for a further 5 seconds on speed 6 if needed.


    Pour into the lined loaf tin and sprinkle the top with whole hazelnuts (optional)


    Bake for 1 hour until a skewer inserted into the centre comes out clean. Leave in the tin for 5 minutes then transfer to a wire rack to cool.



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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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