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1 Raspberry banana bread

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Raspberry banana bread

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Ingredients

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  • 120 g Butter, chopped
  • 3 bananas, over ripe is best
  • 2 eggs
  • 1 tsp vanilla extract
  • 100 g brown sugar OR dates
  • 280 g Self Raising Flour
  • 1 tsp cinnamon
  • 1 handful raspberries
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Recipe's preparation

    Method

  1. Preheat oven to 180°C. Grease and line base of a 25cm x 11cm/regular size loaf pan.

     

    Place butter into mixing bowl and melt 1 min/90°C/speed 4.

     

    Add bananas, eggs, vanilla, sugar OR dates, flour and cinnamon and mix 20 sec/speed 3. (If you want the dates to be finer, blitz them after the butter) Scrape down the sides of the bowl.

     

    Gently fold in raspberries - fresh or frozen is fine.

     

    Pour the mixture into prepared pan and bake 1 hour, or until an inserted skewer comes out clean. Enjoy! Beautiful hot, cold or toasted with butter!

     

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  • Spatula TM5/TM6
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Tip

Any variation of banana bread is best using ripe or over ripe bananas. Keep over ripe bananas in the freezer and thaw before adding to the recipe.

 

You may also like to add a handful of white choc chips or even some nuts. 

 

For this recipe I used dates instead of sugar to make it healthier. I added them in with all the other ingredients and so they weren't finely chopped but it turned out beautifully, with little chunks of sweet dates.

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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  • This recipe is incredible - cooked multiple times...

    Submitted by KateMiller on 6. August 2017 - 14:44.

    This recipe is incredible - cooked multiple times & loved every time!! Thanks for sharing

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  • Thank you! Made this for our

    Submitted by Footyfan on 15. May 2016 - 18:03.

    Thank you! Made this for our school fete cake stall and it was sold out in minutes!!!!

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  • This was a huge hit at work.

    Submitted by gingerchef_jess on 1. May 2016 - 13:05.

    This was a huge hit at work. I used dates instead of sugar and split mine into; one for home and one for work tmrc_emoticons.)

    Jess

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  • Love this, very quick and

    Submitted by shan3996 on 14. April 2016 - 11:48.

    Love this, very quick and easy and turned out amazing; thank you for sharing!

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  • I've made a few times and

    Submitted by leepetering on 25. March 2016 - 17:26.

    I've made a few times and cook 55min. Have found it very moist.

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  • This is so easy and yum! Very

    Submitted by leepetering on 25. March 2016 - 17:25.

    This is so easy and yum! Very moist - for a little extra fold some white choc bits in too.

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  • I followed the above tips and

    Submitted by trillylilly on 15. March 2016 - 14:00.

    I followed the above tips and this worked out well. I might make the dates a little finer next time though.

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  • Yum! Love this recipe. Very

    Submitted by CassMc on 14. March 2016 - 14:02.

    Yum! Love this recipe. Very simple and worked perfectly 

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  • Have made 2 of these now, the

    Submitted by BakingQueen on 5. February 2016 - 02:35.

    Have made 2 of these now, the 2nd with much better results after a few changes. The 1st was dense and heavy plus the tin I used was too big which probably didn't help.

    For the 2nd one I didn't melt the butter but whizzed it with the dates (took longer because i had to keep scraping down the TM bowl).

    Then i added the bananas, eggs and vanilla and whizzed them into the butter/date mixture.

    Finally i added the flour and cinnamon and folded them in on about speed 3 until just combined. Over-mixing seems to be one reason why it comes out too dense.

    Then I spread half of the mixture into a smaller loaf tin, scattered some raspberries over and spread the rest of the mixture on top. Cooked for about 53 mins.

    Was very pleased to find a recipe with the option of making without sugar - thanks! tmrc_emoticons.)

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  • Thanks for the recipe. I was

    Submitted by CasDelicious on 4. February 2016 - 01:08.

    Thanks for the recipe. I was disappointed that this was a bit dry and brick-like.

    Perhaps it cooked too long?

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  • I made this bread this

    Submitted by Bethmd on 26. January 2016 - 12:38.

    I made this bread this morning, it is delish. Have saved it for future reference. 

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  • I follo this recipe exactly

    Submitted by Gordy00 on 26. January 2016 - 10:04.

    I follo this recipe exactly but it was like a brick. I'm not sure how big the bananas are supposed to be so maybe mine were too big, a weight would be helpful. I had to throw it out and was so upset that I wasted such good ingredients. 

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  • Perfect loaf. Made with dates

    Submitted by AmesinAus on 18. January 2016 - 13:26.

    Perfect loaf. Made with dates rather than the sugar and it is so tasty. Baked it for around 45 minutes. Thanks for a great recipe.

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  • This was sooooooo yummy!! I

    Submitted by ashiehaz on 13. January 2016 - 00:05.

    This was sooooooo yummy!! I made it with the dates and blueberries instead of raspberries. Will definitely be making it again!

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