Soft and Moist Banana Cake (Thermomix)
How I Baked a Banana Moist Cake with Thermomix (Oven/Air Fryer Friendly!)
Moving into a new house is always a whirlwind, and for me, it came with one small (but mighty!) challenge: I didn’t have an oven. As someone who loves to cook for the family but is still building my kitchen setup, I had to get creative. My trusty Air Fryer and Thermomix TM6 came to the rescue—and to my delight, I baked my very first banana moist cake without an oven! The feeling? Pure joy—like a kid unwrapping a brand-new toy. That rush of excitement, pride, and a little disbelief that it actually worked. The recipe below is prepared for oven baking but you can make some temperature adjustment if you’re using an air fryer.
Why Banana Moist Cake?
Banana cake is a nostalgic favorite, and I had a few ripe bananas waiting to be transformed. I wanted something simple, delicious, and forgiving for a first-time bake in a new home. Moist, sweet, and full of flavor, this banana cake checked all the boxes. Let me tell you a little secret—I am not a big fan of muffins. Even if it’s chocolate flavored one, I am still not able to finish the whole muffin! That is until I was introduced to banana muffin and it was oooohhh so delicious! Yup, my first finished muffin was the banana muffin. It was then I realized I could finish any cakes with banana in it! Hence the reason I wanted to try the Banana cake.
Healthier Ingredient Swaps
I’m all about making small changes for a better lifestyle, so I tweaked the recipe a little:
- Brown sugar instead of white sugar
- Extra Virgin Olive Oil instead of vegetable oil
- Einkorn flour (an ancient grain, easier on digestion) – [Click to buy]
- Fresh vanilla beans for a more natural, aromatic flavor
These swaps didn’t compromise the taste at all—in fact, they added a beautiful depth.
Manual Method If You Do not Have a TM6
Don’t worry if you don’t have a Thermomix! You can easily do this by hand or with a regular blender and mixing bowl.
- Blend bananas – I used 3 ripe bananas.
- Add wet ingredients: eggs, brown sugar, vanilla beans, and oil. Blend until smooth.
- Fold in dry ingredients: flour, baking soda and baking powder
- Mix until just combined.
Baking in the Air Fryer as an alternative
No oven? No problem. I used the Bake function on the Air Fryer.
Tips for air fryer baking:
- Use a ceramic or metal baking tin that fits your air fryer basket. I have been eyeing this pretty Wisenvoy Mini Loaf Ceramic Bread Pan for quite a while. Not only they look aesthetically pretty when serving, it is made of durable porcelain which is non-toxic. Ceramic is non-porous and doesn’t leach chemicals into food.
- If using an aluminum tray, line it with parchment paper and make sure it’s the right height—leave space for airflow on top.
- Bake at 160°C (320°F) for about 35–40 minutes. Check doneness with a skewer; it should come out clean.
The Result
The cake came out incredibly moist, fluffy, and golden brown on top. Honestly, I was shocked at how good it turned out given it was my first bake in this new kitchen. No oven? No excuses!
Final Thoughts
This banana moist cake was such a success that I’ll be making it again and again. Whether you’re baking with an air fryer out of necessity or curiosity, this recipe proves that it’s totally doable—and delicious! In fact, I have made this with my dearest daughter, Sarah. She put in all the ingredients while I helped with putting it the oven (and of course, the washing of the utensils).
P.S. I link some of my favorite kitchen tools and ingredients. These may include affiliate links that help support the blog at no extra cost to you.
Happy baking!
Soft and Moist Banana Cake (by using Thermomix)
Course: DessertDifficulty: Easy6
Pieces5
minutes1
hourIngredients
2 Eggs, A-sized (250g in total)
75g Brown Sugar
90g Vegetable Oil (I replaced mine with Olive Oil)
130g Cavendish Bananas (about 3 bananas)
90g Plain Flour (I replaced with Einkorn flour)
1/2 tsp Baking Soda
1/2 tsp Baking Powder
4cm piece of Vanilla Bean, split and seeds scraped (or substitute with 1/2 tsp vanilla essence)
[Optional] Chocolate chips (for sprinkling on top)
[Optional] Medjool Dates, pitted and torn into pieces (for sprinkling on top)
Directions (by using Oven)
- Preheat oven to 150°C. Grease a loaf tin (10cm x 23cm) with oil or butter and lightly dust with flour. Set aside.
- Insert butterfly whisk. Place eggs, brown sugar and vegetable oil in mixing bowl, mix 5 min/speed 3.5. Remove butterfly whisk.
- Add bananas, mix 15 sec/speed 5.
- Add flour, baking soda and baking powder, mix 45 sec/speed 3. Transfer batter to prepared loaf tin.
- Sprinkle chocolate chips or pitted dates on top of batter (optional).
- Bake for 45-60 minutes (150°C) or until a cake tester skewer comes out clean when inserted in the centre of the cake. Allow cake to cool in loaf tin for 5 minutes. Then transfer to a cooling rack to cool completely. Slice and serve.
Notes
- To use: split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Add both seeds and pod to your mixture for full flavor.
- You can use your favorite toppings for the banana cake.
FAQ & Affiliate Disclosure
Do you earn from links in this post?
Yes—some of the product links on this blog may be affiliate links. If you click on them and make a purchase, I may earn a small commission at no extra cost to you. Thank you for supporting my kitchen adventures!
Can I trust the product recommendations?
Absolutely! I only recommend tools or ingredients I personally use and love. My goal is to share helpful tips that make baking fun, easy, and accessible—no matter where you are.
I live outside the U.S.—will these links still work?
Most of the links are for U.S. readers, but I’ll be looking into ways to offer global-friendly options soon.
Part-time Dreamer, Full-Time Mama wrangling 3 kids & 3 kitts. I craft like it’s a superpower. I firmly believe Chocolate is a love language. Welcome to my little corner of chaos and creativity.
