• Skip to primary navigation
  • Skip to main content
  • Skip to footer
  • Home
  • recipes
    • baking
    • mid-week meals
    • time-worn tucker
    • entertaining
    • kid-friendly feeds
  • Latest Posts
  • About Me
  • Shop
    • Cart
    • Checkout
    • My account

Cooker and a Looker - Australian Home Cooking

  • Home
  • recipes
    • baking
    • mid-week meals
    • time-worn tucker
    • entertaining
    • kid-friendly feeds
  • Latest Posts
  • About Me
  • Shop
    • Cart
    • Checkout
    • My account
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Latest Post
  • Recipes
  • Shop
  • Work with me
  • About Me
    • Email
  • ×

    Home » recipes

    By Amanda Smyth 7 Comments

    blender banana bread

    Share45
    Pin230
    275 Shares

    If I had a dollar for every banana that went brown in my fruit bowl, I’d have enough money to travel back in time and help Tracey Chapman out of whatever financial difficulty she was facing when she sold her beautiful ballad to be turned into a bubblegum commercial.

    My girls are resolute in their rejection of ripe bananas. The very moment the spot to skin ration reaches 0.0002:1 they abjectly refuse to eat them. This is an unfortunate situation when you live in Queensland; in the heat of summer bananas ripen in the car on the way home from the shops.

    If your kids, like mine, hate brown bananas as much as Donald Trump hates, well.… everyone, fear not! I have the solution: blender banana bread.

    Each week, after I stop muttering about starving children in the third-world, I peel the overripe bananas in the fruit bowl and freeze them. (Seriously peel them before you freeze them. Trust me; the alternative is too much mess and too much effort.)blender banana bread social

    Blender Banana Bread

    Ingredients

    2 ½ cups plain flour
    3 teaspoon baking powder
    ½ teaspoon salt
    100g pecans
    1 cup sugar
    75g butter
    1 egg
    3 bananas
    ½ cup milk

    Here’s where our paths diverge. If you have a super-duper high powered blender, skip to the next paragraph. If you have a normal garden-variety blender, this is the method for you.

    garden-variety blender method:

    In a mixing bowl add the sifted flour, baking powder and salt.
    Add the pecans to the blender and pulse until roughly chopped, add them to the mixing bowl.
    In the blender, cream the butter and sugar. Then add the bananas, eggs and milk. Blend until combined, then pour onto the dry ingredients. Mix together, the pour into a prepared 20cm loaf tin. Bake at 160C for 90 minutes or until a skewer inserted in the middle of the cake comes out cleanly.

    super-duper high powered blender (aka the thermo) method:

    Pulse the pecans until roughly chopped. Set aside in a mixing bowl.
    Blitz the flour, baking powder and salt then add to the mixing bowl.
    Cream together the sugar and butter, then add the bananas and blitz. Add the egg and milk and blitz again. By this stage the mix should look and smell like a giant banana smoothie.
    Return the dry ingredients to the blender and process (about speed 3) until combined.
    Pour into a prepared 20cm loaf tin. Bake at 160C for 90 minutes or until a skewer inserted in the middle of the cake comes out cleanly.

    Blender banana bread is best enjoyed spread with butter (or even better in my opinion, toasted and buttered). Please enjoy responsibly.

    blender banana bread-3

    do your kids hate brown bananas?
    does anyone hate anything as much as Donald Trump hates everything?

    Share45
    Pin230
    275 Shares
    Share45
    Pin230
    275 Shares
    « see you later alligator {free printable}
    taking stock - May 2016 »

    NEVER MISS A RECIPE!

    Sign up and be the first to receive new recipes straight from my oven to your inbox.

    Reader Interactions

    Comments

    1. Emily @ Have A Laugh On Me says

      April 18, 2016 at 2:03 pm

      Oh you have the best wit around, I too wonder why Tracey sold out. It really should not be a pop song... love banana loaf. Bananas must also be blemish free in this household or they are banished. xx

      Reply
    2. Miss Chardy says

      April 21, 2016 at 8:46 am

      Yum, looks good! I love banana bread and so do my kids, an all time favourite.

      Reply
    3. The Hungry Mum says

      May 26, 2016 at 10:11 am

      why are kids so scared of spots on bananas?! Miss 8 is the same. This recipe will def get a workout for those poor rejected 'nanas!

      Reply
      • Amanda Smyth says

        May 26, 2016 at 3:37 pm

        So many poor rejected 'nanas!

        Reply
    4. Kris Letcher says

      May 29, 2016 at 10:27 pm

      We have just opened a wholefoods shop here in Frankston Victoria, and you would guess that the bananas dont last for ever so we sell them on the cheap to get them out the door. i am always astounded that they dont fly out the door due to the many uses they have. - Including banana bread. We often just blend them for ice cream for the kids. I enjoyed your recipe , Thank you.

      Reply
    5. Eva says

      June 09, 2016 at 8:04 am

      I read somewhere that riper the bananas are better. They have more nutritions. Loved your banana bread. its my go to recipe when kids like something sweet.

      Reply
    6. Sue R says

      September 28, 2016 at 6:18 pm

      Another QLD'er that has a kid that can't stand a banana with a mark on it. Loving this recipe. Just found your blog today and enjoying it 🙂

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
    • find new recipes
    • buy the book
    • download free printables

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Contact

    • Contact
    • About Me
    • Latest Post
    • Shop

    Copyright © 2021 Cooker and a Looker

     

    Loading Comments...