So many people ask ‘What is the best Banana Bread Thermomix recipe?’
Hardly an original recipe concept, but this Banana, Walnut & Date Loaf is delicious, grain free, dairy free and very low in unrefined sugar.
Ever find a couple of sad bananas in your fruit bowl? Don’t toss them—transform them into something absolutely delicious with this Healthy Banana, Walnut & Date Loaf! This Thermomix-friendly recipe is grain-free, dairy-free, and naturally sweetened with dates—making it perfect for anyone looking to enjoy a nutritious twist on classic banana bread.
It’s soft, moist, and perfect warm or cold. Bonus? It freezes beautifully, making it a fab make-ahead snack for the week.
Whether you’re after a lunchbox filler, a brekkie on the go, or a cuppa companion—you’ll want this one on repeat.
It’s a great way to use up overripe bananas and is sure to become a staple in your healthy baking repertoire.
🌟 Why You’ll Love This Recipe
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Healthy and Nutritious: Packed with natural ingredients, this loaf is a healthier alternative to traditional banana bread.
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Diet-Friendly: Suitable for gluten-free, dairy-free, and refined sugar-free diets.
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Versatile: Enjoy it for breakfast, as a snack, or a light dessert.
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Easy to Make: Simple steps and common ingredients make this recipe accessible for all skill levels.
❓ Frequently Asked Questions
Can I freeze this banana loaf?
Absolutely. Slice it first and store it in an airtight container or freezer bag. Just grab a slice and toast when needed!
What can I use instead of walnuts?
Chopped pecans or even sunflower seeds work well. Or leave them out..
Can I make this without a Thermomix?
Yes! You can use a high-powered blender or food processor to blend the ingredients.
Is this suitable for kids?
Definitely. It’s a naturally sweet snack with no refined sugar—great for little tummies.
📌 Pro Tips
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For extra flair, add sliced banana on top before baking.
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Swap coconut oil for butter if not dairy-free.
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Want more crunch? Toast the walnuts beforehand.
Ingredients
- 330 g raw almonds
- 3 eggs
- 250 g over ripe banana flesh - 3 large bananas
- 70 g coconut oil or butter
- 25 g honey or liquid sweetener of choice - increase if you like it sweet
- 1 tsp ground cinnamon
- 1 tsp vanilla bean paste or powder
- 1 tsp bicarbonate soda
- 50 g walnuts - chopped small (optional, you can use any nut you like too)
- 50 g medjool date flesh - chopped small (optional)
- Optional: sliced banana for garnish
Instructions
- Preheat oven to 180 °C or 350°F fan forced and either grease/line a standard loaf tin, or use a silicone one.
- Add 165 g or 5.8 oz of the raw almonds to dry mixer bowl, mill for 10 sec/speed 9/MC on or until fine. Set aside.
- Add remaining raw almonds and mill for 10 sec/speed 9/MC on.
- Add the rest of the ingredients, including the reserved ground almonds, but excluding the walnuts and dates, and mix for 15 sec/speed 5/MC on.
- Scrape bowl down, add walnuts and dates, and blend for a further 5 sec/speed 4/MC on.
- Remove cake batter to prepared loaf tin, garnish with banana slices if using, and bake in the oven for 40 min or until cooked. Please note, depending on your oven and the size/depth of your loaf tin, timing can be variable. You want a skewer to come out clean.
- Allow cake to cool completely before slicing.
Notes
Nutrition