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Paleo Coconut flour Banana bread (gluten free, dairy free, fructose friendly, grain free)


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4

Ingredients

1 portion(s)

  • 400 grams ripe bananas
  • 6 free range eggs
  • 2 teaspoons vanilla extract
  • 50 grams coconut oil
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons baking powder, gluten free
  • 65 grams Pure Maple Syrup
  • 55 grams Coconut Flour
  • 35 grams chia seeds
  • extra banana and shredded coconut to decorate
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

  1. Preheat oven to 150 C (fan forced) or 170C (no fan)

    Add banana, oil, cinnamon, vanilla, eggs, maple syrup and baking powder into the mixing bowl and blend for 2 mins | Speed 5 or until smooth and creamy. 

    Add the coconut flour and chia seeds and mix 2 min | Speed 2.

    Rest for 10-15 minutes to allow the chia and coconut flour to expand.

    Lightly oil one loaf tin and then line with baking paper.

    Spoon batter into the tin, at this stage you can decorate the bread with flaked coconut and sliced banana before baking.

    Bake for 55 – 60 minutes depending on your oven (a skewer inserted into the centre should come out dry). Cover the top with foil if over-browning.

    Remove from the oven and allow to cool before turning out the loaf.

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Accessories you need

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Tip

This banana bread will keep in the fridge covered for up to 1 week.


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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  • Beautiful-great texture, moist and gluten free....

    Submitted by ellcee on 8. July 2018 - 20:21.

    Beautiful-great texture, moist and gluten free.
    5 minutes after putting my cake in the oven in realised I had only added 4 eggs and not 6, but I don't think it mattered as the cake was still lovely. It didn't rise much, but this could be because I used home made baking powder. I might add a little gluten free SR flour next time, and remember the additional eggs.
    This is a lovely recipe that I will definitely bake again and again.

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  • yum!! i made them into mini muffins for...

    Submitted by jackie30 on 31. August 2017 - 13:13.

    yum!! i made them into mini muffins for lunchboxes. very tasty and healthy!

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  • So healthy and good thank you :)

    Submitted by SimoneCecil on 6. August 2017 - 16:07.

    So healthy and good thank you tmrc_emoticons.)

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  • Love this recipe - always a winner. And my toddler...

    Submitted by sophiejf on 13. December 2016 - 20:50.

    Love this recipe - always a winner. And my toddler loves it too - thank you!

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  • Thanks so much for this

    Submitted by HappyMix on 13. November 2016 - 22:25.

    Thanks so much for this wonderful recipe tmrc_emoticons.) it's moist and just yum! tmrc_emoticons.) 

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  • Absolutely loved it! made it

    Submitted by irenav93 on 8. October 2016 - 20:00.

    Absolutely loved it! made it for brunch with my friends and they all raved about it! oven time was perfect. For me tmrc_emoticons.)

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  • this is so yummy, does need

    Submitted by thermonelly on 5. October 2016 - 16:53.

    this is so yummy, does need the extra time though tmrc_emoticons.)

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  • Had to cook 15 mins longer

    Submitted by Tasmum on 4. October 2016 - 07:03.

    Had to cook 15 mins longer than recipe suggested (my oven I guess). Delicious and added to my collection!

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  • Yum! Easy to make and really

    Submitted by Perth Gem on 3. April 2016 - 19:42.

    Yum! Easy to make and really moist when cooked. Thanks for sharing tmrc_emoticons.)

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  • Wow!! Just so yum!

    Submitted by Jules_7 on 11. March 2016 - 04:55.

    Wow!! Just so yum!

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  • My toddler and I made this

    Submitted by montessoriandme on 3. March 2016 - 17:59.

    My toddler and I made this today and it was really yummy. We made mini loaves and added some raspberries on the top before baking. We featured it and linked back to here on our blog www.montessoriandme.com.au

    Thanks for sharing a lovely recipe that our whole family can eat. My other kids devoured most of it after school!

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  • I think mine is 21x12cm

    Submitted by Chompchomp on 29. February 2016 - 15:18.

    I think mine is 21x12cm

    Gluten Free | Fructose Friendly | Crazy Cat Lady | Shoe Obsessive

    www.chompchomp.com.au

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  • What size tin do you

    Submitted by Sharon Horwell on 29. February 2016 - 11:43.

    What size tin do you recommend? I've got two sizes.

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  • I found that I too, needed to

    Submitted by SharynC on 13. February 2016 - 06:14.

    I found that I too, needed to cook this closer to 75 minutes in my oven.

    This was a very easy and delicious recipe. Highly recommend!

    Sharyn

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  • Lovely, wasnt around long

    Submitted by Sue Barford on 7. February 2016 - 14:29.

    Lovely, wasnt around long enough to toast

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  • Love this recipe, thank

    Submitted by Rachian on 1. February 2016 - 14:55.

    Love this recipe, thank you!! 

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  • Love this. So easy. So

    Submitted by Paula De on 9. January 2016 - 16:12.

    Love this. So easy. So healthy. So tasty. Everyone enjoyed it.

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  • YUUUUUMMMM!

    Submitted by moomin on 13. December 2015 - 19:02.

    YUUUUUMMMM!

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  • Absolutely  delicious!  I

    Submitted by EllieBelly85 on 31. October 2015 - 22:07.

    Absolutely  delicious!  I used olive oil instead of coconut and rice malt syrup, not honey. Will be my go-to banana cake recipe from now on!

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  • Love this banana bread,

    Submitted by Jazzles on 22. October 2015 - 14:14.

    Love this banana bread, thanks for an awesome recipe! I make it weekly now for my husband and kids to snack on, it's a hit! 

    JazBerry

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  • Super yummy!  Great texture,

    Submitted by Scotthose on 18. October 2015 - 21:20.

    Super yummy!  Great texture, moist and very tasty.  I will use instead of toast in the morning as part of my new stict paleo diet. 

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  • i would love to try this

    Submitted by Friday on 7. October 2015 - 13:20.

    i would love to try this recipe but can't tolerate any frustose and banana's have a moderate amount of frustose. I will use rice malt syrup but not sure what I could replace banana with? Any idea's?

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  • Great recipe! I added a few

    Submitted by Lisa5555 on 13. August 2015 - 22:35.

    Great recipe! I added a few dates in the first step and used rice malt syrup instead of maple syrup. I think I will try adding walnuts next time also. Delicious!! 

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  • FANTASTIC recipe!! fool

    Submitted by Giselam11 on 30. July 2015 - 12:09.

    FANTASTIC recipe!! fool proof

    thank you so much for sharing  tmrc_emoticons.)

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  • It will. That was my original

    Submitted by Chompchomp on 28. July 2015 - 14:45.

    It will. That was my original recipie however I find the chia seeds improve the texture immensely 

    Gluten Free | Fructose Friendly | Crazy Cat Lady | Shoe Obsessive

    www.chompchomp.com.au

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  • Will it work wothout the Chai

    Submitted by Jayjayaussie on 28. July 2015 - 13:08.

    Will it work wothout the Chai seeds? 

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  • This was very nice, super

    Submitted by letstryit on 15. July 2015 - 19:27.

    This was very nice, super moist and not too sweet. Well received by coeliac tasters! The chia seeds give it a pleasant soft crunchy texture.I found it needed 75 mins cooking. Next time I will try a bit more coconut flour and see how that goes.

    John Clark

    Independent Consultant (WA)

    0439 470 904

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  • Yum! This was gobbled up by

    Submitted by mcgleury on 14. July 2015 - 12:13.

    Yum! This was gobbled up by my family within a day. Toasted with a bit of butter, yum! I put a few medjool dates in the mix as well. I also added on top some shredded coconut and some walnut pieces mixed with coconut sugar. I did find it need longer cooking time and my oven is pretty hot. I'm going to make another one now!

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  • Super yummy! I also added 40g

    Submitted by Raylee on 27. June 2015 - 19:48.

    Super yummy! I also added 40g medjool dates in step 1. Needed to mix at speed 4 to get the coconut flour and chia seeds blended too

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  • Looks good, I would use the

    Submitted by Maverick14 on 26. June 2015 - 16:03.

    Looks good, I would use the rice malt syrup too if you want it to be fructose free as maple syrup is definitely not fructose freindly.

     

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  • Thank you! I'm so glad you

    Submitted by Chompchomp on 14. June 2015 - 11:04.

    Thank you! I'm so glad you enjoyed it. It is a household favourite of ours that almost makes we want to leave those banana to brown and ripen 

    Gluten Free | Fructose Friendly | Crazy Cat Lady | Shoe Obsessive

    www.chompchomp.com.au

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  • Moist and delicious! I made

    Submitted by SJ.boehm on 14. June 2015 - 08:43.

    Moist and delicious!

    I made this banana bread it was really moist and tasty. I did stray a little from the ingredients using Rice Malt Syrup in place of Maple Syrup.

    For others it was about 3-4 large ripe bananas and I had to use a higher speed than 2 to get the coconut flour and chia to mix into the mixture. I also let it rest in my baking tin instead and it turned out great.

    Thank you for sharing!

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