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Sourdough Banana Bread (refined sugar, dairy and egg free)


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Ingredients

12 portion(s)

Banana bread

  • 1 teaspoon chia seeds
  • 3 tablespoons water
  • 110 g coconut oil, (I prefer refined, to minimise flavour)
  • 25 g honey, (1 tablespoon - you can increase if you prefer it sweeter)
  • 50 g dates, pitted
  • 1 cup of sourdough starter
  • 2 ripe bananas, medium, (mine weighed a total of260g)
  • 1 teaspoon vanilla extract
  • 155 g Wholemeal SR Flour
  • 155 g plain flour
  • 1 teaspoon cinnamon
  • pinch salt
  • 1/2 teaspoon Bi-carb soda
  • 6
    20min
    Preparation 20min
    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!
  • 9
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Recipe's preparation

  1. First, soak the chia seeds in the 3 tablespoons of water and leave to soak until they are thick and gluggy (this is your chia 'egg', and it takes about 15 minutes or so).  

    Preheat your oven to 180 degrees C, and grease and line a loaf tin. I used the Thermomix bread tin, so there was no need to line it.

    At this stage I also like to soak the dates in some boiling water to soften them.  Drain through the steamer basket before using.

  2. Put coconut oil, honey, dates, vanilla and chia seed mixture into the bowl and blend for 10 seconds on speed 9 to chop the dates, then cream for 1 minute on speed 4.  

  3. Add sourdough starter and banana and mix for 10 seconds speed 5.

  4. Add flour, salt, cinnamon and bi-carb soda and knead for 30 seconds.  Use your spatula to mix in any flour that is missed.  

  5. Pour into prepared tin and bake for 45 mins to 1 hour (check with a skewer to make sure it is cooked through).   (I don't put the lid on the Thermomix bread tin, but you could slide it on towards the end if you find it is over browning).  

  6. Enjoy warm from the oven with butter (or whatever spread you like) or toasted.  

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Accessories you need

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Tip

This is refined sugar free and is not as sweet as the banana bread you buy from cafes.  It was perfect for me, but you can increase the honey if you want it sweeter.  

It's a good way to use up any excess sourdough starter too.

I used this recipe from the Forum as a guide to mixing times: //www.forumthermomix.com/index.php?topic=16302.0

 Suitable for a TM31 or TM5.  

 

 


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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  • Great recipe. Thanks for

    Submitted by colnvic on 19. May 2016 - 14:25.

    Great recipe. Thanks for sharing. I'm always looking for different ways to use up my leftover sourdough starter. I also added dried figs. Tasted great - and I don't always like banana bread.

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