- 450 g banana
- 160g canola oil
- 4 eggs
- 200g self raising flour
- 150g flour
- 150g raw sugar
- 20g coconut
- 1 tsp cinnamon
- 125g raspberries
- 100g butter
- 40g fig conserve
- 20g icing sugar
Recipe is created for
TM 5Please 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!
Preheat oven to 180 Degrees andl line a deep sided loaf tin with baking paper and set aside
Place banana in TM bowl and mash 5 seconds/ speed 6
Add oil, raw sugar and eggs and mix 20seconds/ speed 4
Scrape down sides of mixing bowl. Add flour,coconut, cinnamon and combine 15 seconds / speed 4
Add 3/4 of the raspberries and mix "Dough mode" 15 seconds
Spoon mixture into prepared loaf tin and place remaining raspberries on top of banana bread pushing into mixture.
Bake 60 minutes or until a wooden skewer comes out clean
Allow to cool in tin.
Serve in thick slices with flavoured butter
for the fig conserve go to //www.recipecommunity.com.au/sauces-dips-spreads-recipes/clone-plum-paste/144165
try adding crytalised ginger to the figs when cooking
This recipe can also be made in TM31
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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