WW Sarah’s Banana Loaf

February 16, 2024

Converted to Thermomix

WW Sarah’s Banana Loaf is just the sweet hit you need – and it doesn’t have any sugar! Converted to Thermomix of Course. This is a moist & delicious. 1 point per slice.

I can’t believe this doesn’t have any butter, flour or sugar and it is so delicious. Thank you Sarah.

Follow her on Instagram @sarahs_recipes

I saw on Instagram or somewhere – the Tupperware trick on placing your cake on the lid and putting the container OVER the cake – Oh my it works a treat!

This ONLY lasts two days as there is nothing in it to preserve it. If you aren’t feeding a family, pop it into freezer for individual servings.

Sarah’s banana loaf

WW Points1

What's Needed

  • Microwave
  • Thermomix
  • Oven
  • Small bread tin well this is what I used
Quick and easy, with no added sugar, just natural sweetness from fresh dates and bananas, this loaf keeps well in the freezer and is a tasty way to use up any ripe bananas languishing in your fruit bowl. Recipe by our WW Ambassador Sarah.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 12

Ingredients
  

  • 6 Fresh dates pitted and chopped
  • 200 G Rolled oats
  • 5 Banana
  • 3 Egg
  • 2 TSP Vanilla bean extract
  • 2 TSP Baking powder
  • 1.5 TSP Ground cinnamon

Instructions
 

THERMOMIX METHOD

  • Preheat oven to 180°C. Lightly spray a 10cm x 20cm loaf tin with oil and line with baking paper. Combine dates and 1 tablespoon boiling water in a microwave-safe bowl. Cover and microwave on High (100%) for 1 minute. Mash dates with a fork.
  • Put all ingredients into the TM Bowl
    LEAVE ONE BANANA FOR THE TOP OF THE LOAF
  • Place on lid and MC
    20 Seconds | Speed 4
  • Spoon mixture into prepared tin and smooth surface with back of a spoon. Slice remaining banana in half lengthways and arrange over top of loaf. Bake for 35 minutes or until a skewer inserted into the centre comes out clean.
  • Set loaf aside in tin for 5 minutes before transferring to a wire rack to cool. Cut into 12 slices and serve.

CONVENTIONAL METHOD

  • Preheat oven to 180°C. Lightly spray a 10cm x 20cm loaf tin with oil and line with baking paper. Combine dates and 1 tablespoon boiling water in a microwave-safe bowl. Cover and microwave on High (100%) for 1 minute. Mash dates with a fork.
  • Process oats, 4 bananas, eggs, vanilla, baking powder, cinnamon and date mixture in a food processor until smooth.
  • Spoon mixture into prepared tin and smooth surface with back of a spoon. Slice remaining banana in half lengthways and arrange over top of loaf. Bake for 35 minutes or until a skewer inserted into the centre comes out clean.
  • Set loaf aside in tin for 5 minutes before transferring to a wire rack to cool. Cut into 12 slices and serve.

Notes

Keep loaf in a reusable container for up to 2 days.
TO FREEZE: Store sliced loaf, with baking paper between each slice, in a reusable container for up to 2 months. Thaw slices at room temperature, or microwave from frozen.
VARIATIONS
  • Stir through a ¼ cup (25g) walnuts  just before putting into baking pan
  • Swap ground cinnamon for mixed spice.
  • Swap banana for 2 x apples (blitz in TM for 5 seconds speed 5 then start with the thermomix version recipe)
 

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