ThermOMG Recipes

Inspiring recipes for the Thermomix 

Gluten Free Banana Bread

This recipe has been converted and tweaked from a Taste magazine recipe.  Super easy to make and loaded with great flavours.  I love using raw buckwheat and turning it into flour as I need to, it means I am always getting the best out of the food I eat.  Enjoy. Eb x

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  • 210g raw buckwheat
  • 15g shredded coconut
  • 30g raw almonds
  • 50g sugar (or coconut sugar)
  • 2 tsp TMX baking powder
  • ½ tsp bicarb soda
  • 30g shredded coconut
  • 1 small banana (75g)
  • 2 eggs
  • 70g coconut oil (melted) or grapeseed oil
  • 250g milk (or coconut milk)
  • 30g passionfruit (optional)
  • 1/3 cup maple syrup (optional)

Preheat oven to 160deg fan forced.  Spray a loaf pan 10cm x 25cm approx..

Add buckwheat, 15g coconut and almonds into the bowl and mill on Speed 9 for 1 minute.

Add sugar, baking powder, bicarb and 30g coconut and mix on Speed 3 for 10 seconds.

Add remaining ingredients (except maple syrup) and mix on Speed 4 for 10 seconds.

Pour into our loaf pan and bake for 40-45 minutes or until a skewer comes out clean.

When you take it out of the oven, poke holes in the top using your skewer then pour maple syrup over it.