Just out of the oven!

Just out of the oven!

Adapted from Angela Hartnett’s recipe for Banana Breakfast Loaf

Makes:                         1 x 2lb loaf

Preparation time:         5 minutes

Cooking time:              45 minutes


  • 70 g walnuts halves
  • 25 g unsalted butter – melted & cooled
  • 3 ripe bananas
  • 150 g golden caster sugar
  • 2 medium eggs
  • 75 g wholemeal bread flour
  • 55 g white spelt flour
  • ½ tsp salt
  • ½ tsp bicarbonate of soda


Pre-heat your oven to 180oC/350oF/Gas 4 and line a 2lb loaf tin and set aside.

  1. Place the walnuts into the TM bowl and grind 3 sec/speed 5.  Scrape down the sides of the bowl and turn the walnuts out into a separate container.
  2. Weigh the butter using the TM scales and melt in the micro-wave.  Set aside and allow to cool.
  3. Peel the bananas, break in half and place into the TM bowl.  Mash for 5 sec/speed 5.
  4. Add the golden caster sugar, two eggs, both flours, salt, bicarbonate of soda, ground walnuts and cooled butter.  Mix for 6 sec/speed 6.
  5. Pour and scrape out the mixture into your prepared loaf tin.
  6. Place into the middle of your pre-heated oven and set your timer for 45 minutes.
  7. Remove from the oven and test with a small sharp knife.  If the blade comes out clean from the centre, the loaf is cooked.  If not place back into the oven for a further 5 minutes and then check again.
  8. Allow the loaf to cool in the cake tin for approximately 10 minutes.
  9. Turn out onto a cooling wire and allow to cool before slicing.

 Thermomixing with Malcy – Recipe TIPs:

  • Loaf tins – I usually only use George Wilkinson loaf tins – 2lb, 1lb and mini tins for individual loaves (100g dough per mini-tin).
  • You can replace the golden caster sugar with light brown moscovado sugar.
  • The Banana Bread is lovely served while it is still warm.