- 300 grams Ripe banana
- 150 grams Almonds raw
- 50 grams walnuts
- 25 grams flaxseeds/linseeds
- 1 tablespoon chia seeds
- 3 eggs
- 70 grams honey
- 60 grams olive oil
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon bicarb soda
- 1 tablespoon fresh lemon juice
- 60 grams dark chocolate chips
Place almonds, walnuts, flaxseeds and chia seeds into TM bowl and chop for 5 seconds on speed 7. This should still have some roughly chopped nuts through out it; not as fine as almond meal.
Remove from bowl until later.
Add the bananas, eggs, honey, olive oil, vanilla, cinnamon, bicarb soda and lemon juice. Mix together for 20 seconds on speed 5.
Add almond/walnut mix to the bowl and mix for 5 seconds on speed 5.
Add dark chocolate chips and mix for 5 seconds on speed 5.
Can either be cooked in a loaf tin or as individual cup cakes.
160 degrees celcius for around 45 minutes.
Twisted Banana Bread
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Ideal for school lunches or morning teas, this recipe is a gluten free treat loved by all! I guarantee it will be the best banana bread ever tasted!
Ensure the dark chocolate chips are gluten free.
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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