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Best Banana Bread (dairy/sugar free)



0 slice(s)


  • 140 grams Baker's Flour
  • 2 --- banana's, large and ripe
  • 70 grams agave nectar
  • 40-45 grams coconut oil
  • 1 egg
  • 1 pinch sea salt
  • 1 teaspoon vanilla essence
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 40 grams walnuts, whole kernels

Recipe's preparation

    Oven and Baking Tin
  1. Preheat the oven to 170 degrees (fan forced)

         [Try 190 degrees if your oven is not fan forced]


    Spray a rectangle baking loaf tin with Olive Oil (or similar)... OR line with baking paper. {I use a silicone loaf tin and spray with oil}

  2. Mixture
  3. Combine banana's, agave, coconut oil, egg and vanilla essence into TMX bowl.

         - Mix Speed 5: 20 seconds


    ADD flour, sea salt, baking sode and cinnamon into bowl.

         - Mix Speed 4: 10 seconds

    [Scrape down the sides] 


    ADD walnuts into bowl.

         - Mix Speed 4: 5-10 seconds (depending on how small you want

           the walnuts)


  4. Bake
  5. Pour the mixture into the baking tin and place on the middle shelf of the oven - Bake for 40 - 45 minutes (depending on your oven).


    {Mine takes about 43 minutes in my oven}


    Remove from the oven and leave in pan to cool. Once cooled to the touch, place on a wire rack to cool completely before cutting.


Accessories you need



This recipe is Dairy and Sugar Free

     - feel free to replace the coconut oil for another oil or with butter

     - Agave Nectar can be replaced with honey or sugar (use same quantities).


Keeps 3-5 days in a sealed container.


Freezes well.

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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