Banana, Pear & Raspberry Bread | TMix+
Cakes & Bakes

Banana, Pear & Raspberry Bread

Time: 5 minutes in the Thermomix
Yield: 1 large loaf (12 slices)

This recipe was requested by a subscriber. She had tried it in a cafe and wondered whether we could create a version for the Thermomix. As Barack Obama said: “Yes we can!” This bread is moist and so moreish, an excellent winter warmer and partner for a cup of tea. The subtle addition of the pear blended with the banana gives a lovely earthy flavor and texture, while the raspberry adds a touch of tartness and freshness—a perfect combo!

Read More
Banana, Pear & Raspberry Bread
250 grams plain spelt flour
1 teaspoon gluten-free baking powder
1 teaspoon bicarbonate of soda
½ teaspoon salt
1 pinch ground cinnamon
1 pinch ground nutmeg
100 grams frozen raspberries
115 grams butter, at room temperature
130 grams caster or raw sugar
2 eggs, at room temperature
1 egg yolk, at room temperature
50 grams buttermilk, at room temperature
100 grams ripe banana (about 1 banana), peeled and roughly chopped
1 large pear (approx. 200 grams), quartered and cored. Keep 1 quarter intact for garnish and roughly chop the remaining ¾ (about 150 grams) for the batter
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 banana, sliced in thin slices lengthways
¼ pear, sliced in thin slices lengthways
1 teaspoon maple syrup
  1. Preheat oven to 180C. Grease, spray and line a standard loaf baking tin (approx. 23 x 13 centimetres) with baking paper.
  2. Place the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg in the mixing bowl and blitz 10 seconds/speed 8. Transfer to a bowl and set aside.
  3. Wipe mixing bowl clean. Pulse the frozen raspberries on Turbo/0.5 seconds/1 time. Transfer to a bowl, set aside and place in freezer until needed. Rinse and dry mixing bowl.
  4. Cream the butter and sugar 2 minutes/speed 4. Scrape the sides and bottom of the bowl; then with the blade running 2 minutes/speed 4, drop in the eggs and egg yolk one at a time through the hole of the mixing bowl lid, leaving 30 seconds between each addition.
  5. Scrape down sides of mixing bowl with spatula, add the buttermilk, banana, pear, vanilla and lemon juice then blend 10 seconds/speed 4. Scrape down sides of mixing bowl with spatula then mix again 5 seconds/speed 4.
  6. Add the reserved flour mix then blend 20 seconds/speed 5.
  7. Add the frozen raspberries then fold through 15 seconds/Reverse/speed 4. Alternatively, you may want to gently fold them in by hand using a spatula.
  8. Pour the batter into the prepared baking tin and garnish with the sliced banana and pear. Brush with maple syrup before baking for approx. 1 hour (180C) or until golden and a skewer inserted in the middle comes out dry. Cool on a wire rack.
  9. Serve warm or at room temperature.

AND… If gluten is not a problem, plain wheat flour may be used in place of spelt flour. If you prefer to use whole raspberries, omit step 3. 


MtViolet's picture
MtViolet 1 month 3 weeks ago

Hi, I give this recipe 5 stars (it is stuck on 3) Instead of one loaf I cooked this in muffin tins to take to a get-together. Everyone loved it including the husband who got to taste the last one.

TMixPlus Team's picture
TMixPlus Team 1 month 3 weeks ago

Thanks MtViolet. We are so glad that you enjoyed.

Log in or register to post comments