If you look through the recipe roll here on the blog, you’ll soon see that I go bananas for banana bread. There’s the Raisin and Walnut Mini Banana Loaves, Nutella Banana Bread, Choc Nut Banana Bread and a Date, Walnut and Ginger Banana Bread and that’s just for starters!
I remember when David and I first came to Australia and we would spend every Saturday morning in Gloria Jeans in the bookshop in Bondi Junction with our flat whites and warm slices of banana bread and we thought we were so exotic. I can’t remember the last time I bought a slice of banana bread, but rarely a month goes by when I don’t make a loaf. I am proper addicted and nothing makes my heart sing like a fruit bowl of brown bananas.
This recipe is slightly different from the others because it has such a complexity of flavours; a subtle hint of banana, a richness from the treacle and it’s all balanced out nicely with the mixed spice. This loaf is big and beautiful and the mixture of the yoghurt and milk, gives it a deliciously dense yet marvellously moist texture. It’s just like cafe style banana bread… Only better!
After converting this recipe to the Thermomix and giving the recipe a bit of a makeover, I hot footed it round to my friend’s house to see her new place. I can’t think of a better way to bless a new home than with cake and a cuppa. I hope every day in her new home, is rich, sweet and delicious like this cake. I think if this banana bread is anything to go by, belly warming is the new house warming!
Are you a banana lover too?
Serves 12
Ingredients
45g butter
190g brown sugar
2 eggs, beaten lightly
1/2 cup yoghurt (130g)
2 tablespoons milk
¼ cup (90g) treacle
2 large bananas, roughly chopped
1 ½ cups (225g) plain flour
1 cup (150g) self-raising flour
2 teaspoons mixed spice
1 teaspoon bicarbonate of soda
How to – Traditional
- Preheat oven to 180 C/160C fan-forced. Grease 15cm x 20cm (6-inch x 8-inch) loaf pan; line base and long sides with baking paper, extending paper 5cm (2.5cm) over sides.
- Melt the butter and mash the banana. Mix the yoghurt and milk together.
- Combine the banana, sugar, eggs, yoghurt mixture and treacle in a large bowl.
- Gently stir in the dry ingredients – don’t over mix, the lumpier the batter, the better!
- Spoon mixture into pan and bake for about 1 hour.
- Stand in the pan for 10 minutes and then turn, top-side up, onto a wire rack to cool.
- For the authentic café experience, lightly toast the banana bread and serve it with butter.
How to – Thermomix
- Preheat oven to 180 C/160C fan-forced. Grease 15cm x 20cm (6-inch x 8-inch) loaf pan; line base and long sides with baking paper, extending paper 5cm (2.5cm) over sides.
- Add butter to TM bowl and melt for 2 minutes at 60 degrees on speed 2.
- Add the sugar, eggs, yoghurt mixture and treacle to TM bowl and mix for 10 seconds on speed 4. Scrape down lid, sides and base of bowl.
- Add the banana, flours, bicarb and mixed spice and mix for 15 seconds on reverse speed 6. Repeat if necessary but don’t over mix, the lumpier the batter, the better!
- Spoon mixture into pan and bake for about 1 hour.
- Stand in the pan for 10 minutes and then turn, top-side up, onto a wire rack to cool.
- For the authentic café experience, lightly toast the banana bread and serve it with butter.
Other info
Prep and Cooking time: 1 hour 20 minutes
