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Paleo Banana Bread/Cake


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Ingredients

12 slice(s)

Dough/Mix

  • 50 grams Almond Flour
  • 90 grams Coconut Flour
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon bicarbonate of soda
  • 1 pinch sea salt
  • 70 grams dates, pitted
  • 1 tablespoon coconut oil
  • 300 grams ripe banana, mashed, (approx. 2-3 bananas)
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 80 grams chocolate chips
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Recipe's preparation

  1. 1. Preheat oven to 180˚C (or 160˚C, fan-forced) and line a bread tin with baking paper.

  2. 2. Add flours, cinnamon, bicarb, salt, and dates to TMX bowl and mix for 8 seconds, SP8. Scrape down sides if necessary.

  3. 3. Add coconut oil, banana, eggs, and vanilla and mix 5 seconds, SP5.

  4. 4. Add chocolate chips and mix 3 seconds, Reverse, SP4.

  5. 5. Add mix to prepared tin and bake in oven for 30-40 minutes or until golden on top and a knife inserted in centre of the loaf comes out clean. You may need to cover it with foil midway through cooking - my oven required me to have done this but I was distracted! tmrc_emoticons.)

  6. 6. Allow bread to cool almost completely in the tin before turning out onto a wire rack.

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Accessories you need

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Tip

Mill your own almond flour and coconut flour first! Because I'd run out of the real stuff, I used a 'cheat's coconut flour' and milled 200g of desiccated coconut for 30 secs on SP9. It'll be a moist version, but I think it is lovely in this bread. Otherwise make your coconut flour ahead of time by drying the leftover pulp from making your own coconut milk- it's too easy not to!

Beautiful served warm out of the oven, and totally yum out of the fridge with a cup of tea, too!


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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Comments

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  • I used 140 grams almond flour

    Submitted by GJOESQ on 14. November 2016 - 13:44.

    I used 140 grams almond flour initially but added 50 grams of coconut flour because the mixture was too 'wet'.  I substituted sultanas for the dates.  I omitted the chocolate chips but chose not to add any sweetener for my first go.  I used the reversed blade for everything and erred on the slow side for speed.  tmrc_emoticons.-)

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  • Extremely easy to make,

    Submitted by Lillo on 2. May 2016 - 13:54.

    Extremely easy to make, beautiful flavour combinations of dates and chocolate, thanks for sharing the recipe! Amazing how sweet something can be without adding extra sugar...apart from what the chocolate contains of course. Thankyou.

    'Cooking is a way of giving and of making yourself desirable' MICHAEL BOURDIN

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  • This is absolutely delicious

    Submitted by Melinda Hutchison on 26. November 2015 - 19:48.

    This is absolutely delicious and lovely and moist. Thks so much for sharing

    [size= 10pt; font-family: 'Arial','sans-serif']Melinda Hutchison [/size][size= 10pt; font-family: 'Arial','sans-serif']| Customer I[/size]

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  • Delicious. Very moist & the

    Submitted by josie_04 on 7. March 2015 - 16:57.

    Delicious. Very moist & the family loved it! I made my own coconut and almond 'flour' as suggested. Too easy. Only had 220g bananas so only added 3 eggs instead of 4 and may have added a few more extra choc chips too!  

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