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1 Breakfast Banana Bread - egg free

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Breakfast Banana Bread - egg free

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Ingredients

16 slice(s)

.

  • 300 grams Milk
  • 150 grams Yogurt, I use Jalna vanilla yogurt
  • 100 grams Rapadura/Raw suagr
  • 100 grams coconut oil
  • 3 ripe bananas
  • 125 grams rolled oats
  • 450 grams wholemeal flour
  • 2 teaspoons vanilla extact
  • 1 tablespoon baking powder
  • Saltanas, optional
  • walnuts, optional

.

  • 1 bundt tin, OR
  • 2x loaf tins
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Recipe's preparation

  1. 1.     Preheat oven to 180c.

    2.     Prepare tin / tins by greasing the tin with butter and then sprinkle with flour ensuring all the surface is covered. Tap out the excess flour.

    3.     Add all ingredients to thermomix bowl in the order as listed, except baking powder.

    4.     Blitz on speed 7 / 10 seconds to combine

    5.     Scrape down sides of bowl, blitz speed 7 / 3 seconds

    6.     Add baking powder, blitz speed 7 / 5 seconds

    7.     Add any extras e.g. sultanas and stir through with the spatula. 

    8.     Pour into prepared tins and bake for approx 50 mins until brown on top and a knife comes out clean.

    9.     Let cool in tin before turning out.

     

    10.   Let cool before slicing. 

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Accessories you need

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Tip

I slice my banana bread into 16 servings and freeze them individually so its ready for breakfast. You can take one out the night before ready for breakfast or toast it in the morning.

My fitness pal calculates that this recipe is 4,052 cals total, being 253 calories per serving.

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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Comments

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  • A very easy recipe and the

    Submitted by ybevans on 24. July 2016 - 20:34.

    A very easy recipe and the best thing was that even without the egg, it rose, was light and fluffy and delicious. My son is gluten, egg and dairy intolerant so i altered this recipe to suit and it worked!!!

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