- 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
8Recipe 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 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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