I have used this recipe for years, and it always comes out well. Freely adapted from Jennie Shapter's Bread Machine Cookbook, made easier by the thermomix ;-)
Preheat oven to 150 degrees, not fan forced.
Prepare a baking tin - I use a round silicon Bundt tin - the style with a spout in the centre.
Place bananas into the oven while it is warming up, for 15 minutes. This will make them gooey inside and bring out the flavour.
Add sugar to Thermomix bowl and process for 10 seconds to make castor sugar.
Add butter to Thermomix and warm at 37 degrees for 30 seconds on speed 3-4.
Mix with no more heat on speed 2.5 for 5 minutes on REVERSE until the mixture is very pale. You may need to stop it partway through to push down the mixture. This is the key step!
Add 20 grams of the flour, the eggs to the creamed butter/sugar, mix for 15 seconds on speed 3.
Remove the bananas from the oven. The skin should be dark, and soft to touch.
To remove the flesh, hold them by the stalks over the thermomix and cut the skin with a sharp knife, and scoop out the flesh into the bowl.
Add buttermilk (milk + citrus), and mix for 20 seconds on speed 4.
Add remaining flour, tapioca flour (this makes the cake lighter), baking powder, nutmeg. Mix until smooth, about 20 seconds on speed 5.
Add nuts and fruit, mix speed 5 REVERSE for about 1-2 seconds, to initiate the mixing, then slow down to speed 2 to ensure you don't pulverise the nuts and fruit.
Pour into prepared tin.
Bake for 70 minutes, until a skewer comes out clean.
Rest for 5 - 10 minutes before turning the cake out onto a cooling trivet.
Don't skimp on the beating of the eggs and sugar: it needs to be very pale yellow to make a perfect cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 157 | ||
Calories from Fat: 64 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 71.2mg | 22 % | |
Sodium 239.1mg | 8 % | |
Potassium 180.5mg | 5 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 18.8g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 157
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