This deliciously moist and flavorful bread machine banana bread is super easy to make in any model bread maker. It's almost completely hands-off, as the bread machine does the mixing and baking for you. This recipe makes a soft, delicious and perfectly moist banana bread.
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This bread machine banana bread is a tried and true recipe with little hands on work and a whole lotta sweet banana flavor!
It can easily be turned into a fruity banana bread, a banana nut bread and even a chocolate banana bread. See my variation suggestions below for more ideas to turn this classic, delicious bread into one that suits your taste buds.
Banana bread is a quick bread, meaning it doesn't use yeast to form a dough ball nor does it need time to knead and rise. Instead, the wet and dry ingredients are quickly mixed into a batter and it's immediately baked. When making banana bread in a bread machine, the entire cycle takes about minutes.
It's super simple and a perfect recipe for those new to bread machines or who haven't used theirs in a while and may feel a bit rusty.
MORE BREAD MACHINE QUICK BREADS YOU'LL LOVE
Loaf Size and Bread Machine Settings
Loaf size: 1.5lb
Yield: 8-10 servings, depending on how big you cut the slices.
Setting: Quick Bread (see Tips section below if your machine doesn't have this setting)
Time: 1 hour and 45 minutes
I have Cuisinart CBK-100 and CBK-200 bread makers, and banana bread turns out wonderfully in both. No matter your brand and model, you should be able to successfully bake banana bread in it.
Ingredients
- Buttermilk: or make your own by combining ¼ cup of milk with ¼ teaspoon of white vinegar and let it sit for 5 minutes
- Butter: the butter should be unsalted, at room temperature and cut into small pieces
- Ripe bananas: make sure they are a little over ripe for the most flavor. The peel should be beginning to get brown spots
- All-purpose flour: or bread flour for a slightly higher rise
- Eggs: at room temperature
- White sugar: or use coconut sugar or light brown sugar
- Vanilla extract
- Cinnamon
- Baking soda
- Baking powder
Quick breads use a combination of baking soda and baking powder for the rise rather than yeast. They don't require any kneading, just a few minutes of mixing. Quick breads shouldn't be overmixed and need to be baked immediately.
Step-By-Step Instructions
- Spray the bread pan with a little olive oil to ensure the bread does not stick once baked (optional, unless you're sure your pan does not cause breads to stick!).
- Add all ingredients to the bread pan in the order listed. For non-Cuisinart bread makers, check your manual for the correct order to add ingredients (this is usually liquids first and dry ingredients last but it's always best to check).
- Select the "quick bread" setting. Choose the 1.5lb loaf and select your preferred crust color.
- After 5 minutes of mixing, use a spatula to mix in any ingredients that have stuck to the sides or bottom of the bread pan. When the button chimes that it's ready to start baking, remove the kneading paddle (if you miss this part, it can be removed after baking). Give the batter a good, final mix to ensure everything is incorporated evenly.
- Once the bake cycle has finished, allow to cool in the bread pan for 10 minutes. Then unplug the machine and remove the pan using oven mitts. Turn the pan on it's side and carefully ease out the banana bread with the help of a spatula if needed. Cool completely on a wire rack before slicing. If you haven't removed the kneading paddle, carefully pull it out of the bottom prior to slicing.
- Store uneaten banana bread in bread bags at room temperature for up to 3 days or in the freezer for up to 6 months in freezer safe bags
Make sure to read the tips below for helpful information on how to successfully make this recipe and to avoid common problems when using bread machines.
Tips For Making Banana Bread In Bread Machines
- Different model bread machines may refer to the quick bread setting differently. Read your manual for determining which setting on your bread maker is made for quick breads. It may be called "quick", "quick bread", "cake", "cake/quick bread" of "sweet quick bread".
- Use ripe bananas for the best outcome. Avoid bananas that still have green on the peel, as they will not be sweet enough. Also avoid bananas that have become too ripe. Bananas that are too ripe will have a peel that is mostly brown or black, with very little yellow. The bananas you use should be mostly yellow but have brown spots starting to appear.
- Mash the bananas before adding them to the pan. The mixing paddle won't be strong enough to break down large banana chunks and incorporate them evenly into the batter. Mashing them with a fork or your hands before putting them into the pan ensures they will mixed through evenly. g
- Make sure the batter has been thoroughly mixed before it starts baking. With my machine I need to take a spatula and scrape the bottom and sides throughout the mixing cycle in order not to have pockets of unmixed dry ingredients in my baked bread.
- When the baking cycle has ended, insert a long toothpick into the center to check for doneness. If it comes out wet, bake it for 5-10 more minutes on the "bake only" setting.
- Remove the kneading paddle before the bread starts baking. This will let the bread bake with a nice flat bottom instead of with a kneading paddle inside it. If you forget, you'll need to remove it once the bread has completely cooled. It's a little more difficult to remove a baked banana bread loaf that still has a kneading paddle in it from the bread pan. So be careful and use oven mitts because it will be very hot!
- Let the bread cool for 10 minutes in the pan before trying to remove it. If you remove it right away, it will be so soft and fragile that it could fall apart. Let it cool entirely on a wire rack, which may take about 2 hours, before slicing. If you slice it when it's too warm it could crumble.
And as always, remember that all bread machines are different. It's important to follow the instructions for making quick breads in your owner's manual to ensure success.
Banana Bread Variations
- Make banana nut bread: add 1 cup of chopped walnuts, pecans, or almonds. Save some for the top!
- Make fruity banana bread: add 1 cup of raisins or dried cranberries
- Make chocolate banana bread by adding chocolate chips
- Make it healthier: use olive oil instead of butter or
- Dairy free: use oat milk instead of buttermilk and olive oil instead of butter
- Egg free: substitute the eggs with flax eggs
Yes. Substitute bread flour for of all-purpose using a 1:1 ratio. Bread flour contain more gluten and will give the banana bread a slightly higher rise and chewier crumb.
For bread makers that have a "quick bread" setting, use this. Some machines have a "sweet quick bread" program, and in that case you would use this setting. For bread makers without either, you can use the rapid rise program or the manual settings.
Slice the bread and keep it at room temperature stored in plastic bags, a bread box or cloth bread bag. It will stay fresh for up to 3 days. It can be kept in an airtight container in the fridge for up to 1 week. Banana bread can also be frozen for up to 6 months in freezer safe bags. Defrost at room temperature or in the fridge overnight. A quick defrost in the microwave also works great too!
Recipe
Bread Machine Banana Bread
Equipment
- soft spatula
Ingredients
- ¼ cup buttermilk warmed
- ½ cup butter room temperature and cut into small pieces
- 2 eggs
- 1 teaspoon vanilla extract
- 3 medium-sized ripe bananas mashed
- ¾ teaspoon salt
- ⅔ cup white sugar
- 2 cups all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- 1 ¼ teaspoon baking soda
- 1 cup walnuts optional
- ½ cup chocolate chips optional
Instructions
- Spray the bread pan with a little olive oil to ensure the bread does not stick once baked (optional, unless you're sure your pan does not cause breads to stick).
- Add all ingredients to the bread pan in the order listed. For non-Cuisinart bread makers, check your manual for the correct order to add ingredients (this is usually liquids first and dry ingredients last but it's always best to check).
- Select the "quick bread" setting. Choose the 1.5lb loaf and select your preferred crust color (see notes).
- After 5 minutes of mixing, use a spatula to mix in any ingredients that have stuck to the sides or bottom of the bread pan. When the button chimes that it's ready to start baking, remove the kneading paddle (if you miss this part, it can be removed after baking). Give the batter a good, final mix to ensure everything is incorporated evenly.
- Once the bake cycle has finished, allow to cool in the bread pan for 10 minutes. Then unplug the machine and remove the pan using oven mitts. Turn the pan on it's side and carefully ease out the banana bread with the help of a spatula if needed. Cool completely on a wire rack before slicing. If you haven't removed the kneading paddle, carefully pull it out of the bottom prior to slicing.
- Store uneaten banana bread in bread bags at room temperature for up to 3 days or in the freezer for up to 6 months in freezer safe bags.
Gerry
Made this banana bread today, and it is superb! I followed the recipe exactly as written. The only problem was that it didn’t fully bake in my BM, so I had to finish it off in the oven. Otherwise, it is perfect!
Kristina Tipps
Gerry- I am so glad you liked it! Thank you for the feedback!