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Bec’s Banana Bread

Banana bread sliced on a wooden board

I could have sworn I’d popped this recipe up before now.  We just made it again in Bake Club last week.  So now you have it. I’ve added the Thermomix Banana Bread and Conventional Banana Bread recipes, and they’re both pretty easy.  This recipe is just like the Cafe style banana bread we all know and love.  In fact, we used to make this exact banana bread in our Cafe.

I see a lot of banana bread recipes on the internet, that look very wet or very dry. Most just say 2 bananas or 1 large banana.  hmmm what size?  You can have a banana that weighs 60 gm or 180 gm.  That’s why I’ve stated 200 gm of banana.  Do it, you won’t be disappointed.  😉

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
Banana bread in a loaf tin with measuring spoons and bananas.
Banana bread loaf

It’s great for using up bananas that are ripe.  You know the ones that nobody will eat because they have black dots all over them. You can freeze this banana bread too if you like.  Freezing it in portions makes a great lunch box treat for the kids.

I like to use bananas that are ripe.  It’s the only way you can pack in that great bananery (is that a word?) flavour.  I know some of you prefer to eat your bananas when they’re still yellow with no signs of black marks, but honestly, you need to let them ripen for banana bread.  So be patient.

It’s funny when I run my tours of Springvale (a very Asian part of Melbourne, Australia) I’ve had people mention that so many shops are selling rotten bananas.  I have to explain they’re not rotten, as they make the best Asian (or any desserts) when they’re fully ripe.

Processing bananas in a Thermomix bowl.
Processing banana in a Thermomix bowl

I don’t bother to mash the banana too much for the Thermomix. I let the blades do the work.

Banana bread sliced on a wooden board

Bec’s Banana Bread – Thermomix

5 from 4 votes

5 stars tells us you love the recipe

becs-table.com.au
This is a beautiful banana bread, not too moist, not too dry.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Difficulty Easy
Course Afternoon Tea, Morning Tea, Snack
Cuisine American
Servings 12 slices
Method Thermomix

Equipment

  • 1 Thermomix

Ingredients
  

  • 85 g butter melted
  • 200 g white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 220 g plain flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt heaped if you use Pink Murray Valley Flaked As I do
  • 110 g sour cream
  • 50 g chopped walnuts
  • 200 g 2 large bananas, sliced and chopped fine or mashed

Instructions
 

  • Preheat oven to 160°c. Grease a 22cm x 11cm inch loaf pan.
  • Weigh the flour, baking soda and salt into the TM bowl, sift on speed 5 for 3 seconds then set aside.
  • With the butterfly in place weigh the butter and sugar to the TM bowl, set to speed 1 and heat to 50°c until the butter is melted. This should take 3 – 5 minutes. (Time will depend on how cold your butter was to start with).
  • In the meantime butter and sugar coat the lining of your non-stick loaf pan. Or use Pan Release if you have some made
  • Remove the lid and scrape down the sides add eggs and the vanilla to the TM bowl and mix on Speed 2.5/5 seconds.
  • Return the flour mixture, stir to combine on speed 2.5/10 seconds.
  • Remove the lid scrape down the sides and weigh in the sour cream, walnuts and bananas and mix through on reverse speed + 3/10 seconds or till fully incorporated.
  • Pour the mix into your greased loaf pan and spread evenly and bake at 160°c for 60 minutes, or until a toothpick inserted into the centre of the loaf comes out clean.
  • Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Notes

You can serve this warm with ice cream, or cold with a little butter.  Yum.

Banana bread sliced on a wooden board

Bec’s Banana Bread – Conventional

5 from 2 votes

5 stars tells us you love the recipe

becs-table.com.au
This is a beautiful banana bread, not too moist, not too dry.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Difficulty Easy
Course Afternoon Tea, Morning Tea, Snack
Cuisine American
Servings 12 slices
Method Conventional

Equipment

  • Stand mixer

Ingredients
  

  • 85 g butter melted
  • 200 g white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 220 g plain flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt heaped if you use Pink Murray Valley Flaked As I do
  • 110 g sour cream
  • 50 g chopped walnuts
  • 200 g 2 large bananas, sliced and chopped fine or mashed

Instructions
 

  • Preheat oven to 160°c. Grease a 22cm x 11cm inch loaf pan.
  • In a large bowl, stir together the melted butter and sugar till combined.
  • Add eggs and vanilla, and mix to combine
  • In a separate bowl combine the flour, baking soda and salt, clear. (You can use a whisk to do this as it will also aerate the mix.)
  • Stir the flour mix into the butter mixture until smooth.
  • Finally, fold in the sour cream, walnuts and bananas.
  • Pour the mix into your greased loaf pan and spread evenly.
  • Bake at 160°c for 60 minutes, or until a toothpick inserted into the centre of the loaf comes out clean.
  • Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Notes

You can serve this warm with ice cream, or cold with a little butter.  Yum.

Want to know more?

If you love banana bread, you’re going to love these pumpkin pecan muffins too.

Or, maybe you’d like to learn how to make Artisan Muffins.

Artisan Muffins Course

10 Comments

  1. I made this today and it’s the lightest airiest banana bread ever! Adding chopped banana is a game changer. I made this in muffin size moulds and reduced the sugar by less than half (85g). Still delicious. Definitely will be my go to in the future. Thank you 🙏.

  2. 5 stars
    Best banana bread recipe there is! (And there’s a lot of Thermomix banana breads!). We didn’t have walnuts so swapped with chopped apricots, and added some chocolate chips. My toddler requested we make muffins with the mixture instead.

    Another recipe to add to the ‘favourites’ collection. Thanks 🙂

    1. Hey Christine,
      I like your thinking. If I wanted a pineapple coconut loaf, I probably wouldn’t start by adapting this one but rather start with a coconut loaf and adjust that. In the case of this banana bread, the banana has a balanced fat, moisture, binding effect that may cause too many tests to replicate. Did you want the pineapple chucks visible or blended through the loaf?

  3. Hi I am wanting to make this recipe but am away camping and can only get light sour cream, Can I use Greek Yoghurt instead.
    Thanks Robyn

      1. Once again camping. No sour cream so used buttermilk but dropped by 20gm as you suggested on FB. Was much nicer with buttermilk than Greek yoghurt. “The best banana bread I have ever made ” was one comment. Thanks.

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