Banana Bread – Karen Martini – Dani Valent

Easy peasy and adapted for Thermomix from Karen's fab book, New Kitchen

banana bread


  • 100 grams light olive oil
  • 1 egg
  • 50 grams natural yoghurt
  • ¼ tsp salt
  • 110 grams caster sugar
  • 200 grams banana, peeled, plus 1 sliced banana
  • 170 grams plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda


Preheat the oven to 170°C fan-forced (190°C conventional). Grease a 25-cm loaf tin and line with baking paper.

  1.  Place the oil, egg, yoghurt and salt in TM mixing bowl. Mix for 30 sec/speed 4.
  2. Add the sugar and the 200 g banana, broken into large pieces. Mix for 30 sec/speed 4.
  3. Add the flour, baking powder and bicarbonate of soda. Mix for 30 sec/speed 5.
  4. Transfer the mixture into the prepared tin, top with the sliced banana and bake for 45 minutes or until cooked – the cooked cake will be springy to the touch, and a skewer will come out clean.
  5. Turn onto a cake rack to cool. Serve thick slices, with a dollop of cinnamon yoghurt, if desired.

While you’ve got the oven on, why not bake Sophia’s Grissini and serve them with Dani’s Fetta Dip. It’s absolutely delicious!

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