If you've ever wondered how to make banana bread in a bread machine that actually turns out moist and bakery-quality every time, this recipe is for you! This recipe uses simple pantry staples and is hands-off. The bread machine does all the mixing and baking- and it does it all using 1 pan so there are no mixing bowls to clean!
Banana bread is super simple to make 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. It's perfect for morning breakfast or anyone craving a warm, comforting homemade bread. Make sure to check out my complete guide to using a bread machine for helpful tips and tricks to making the perfect loaves!
Table Of Contents
This bread machine banana bread is a tried and true recipe with little hands on work and a whole lotta sweet banana flavor! It's a favorite- one we always keep extras of stored in the freezer so we can enjoy it on demand. It's made on repeat, especially in the fall along with our pumpkin pecan bread and classic pumpkin bread.
Why This Recipe Works
- The bread machine doesn't over mix, which is a common cause of dense bread when we mix them by hand.
- Ripe or over ripe bananas are perfect for this recipe and give it the best flavor - you know the ones I'm talking about - the bananas you're kids loved a week ago but are now sitting the fruit stand because suddenly everyone hates bananas now.
- It's foolproof and beginner friendly.
Banana Bread 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. More info on how to do that here.
- 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 and powder
If you want to get creative, add in a handful of chocolate chips, dried fruit or nuts.
How To Make Banana Bread In A Bread Machine
- 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, or the order your manual states.
- Select the "quick bread" cycle. Choose the 1.5lb loaf and select your preferred crust color (if your machine has these settings).
- 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.
kristina's tips
For Making Perfect Banana Bread
- Use very ripe bananas for the best flavor. Spotty or blackened peels are the best!
- If adding mix-ins, don't overload them. Just a cup of chocolate chips, nuts or fruits are enough.
- Let bread cool before slicing it for the best texture.
- Use the right setting- 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".
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
- Dairy free: use oat milk instead of buttermilk and olive oil instead of butter
- Egg free: substitute the eggs with flax eggs
How To Store
Fridge: 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.
Freezer: Banana bread can 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 Frequently Asked Questions
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.
Recipe
Bread Machine Banana Bread
Ingredients
- ¼ cup buttermilk warmed
- ½ cup unsalted butter room temperature and cut into small pieces
- 2 eggs
- 1 teaspoon vanilla extract
- 3 medium ripe bananas mashed
- ¾ teaspoon salt
- ⅔ cup white sugar
- 2 cups all-purpose flour
- ½ teaspoon ground 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 (or the one that your manual states).
- Select the "quick bread" cycle. Choose the 1.5lb loaf and select your preferred crust color (if your machine has these settings).
- 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.
Notes
- Use very ripe bananas for the best flavor. Spotty or blackened peels are the best!
- If adding mix-ins, don't overload them. Just a cup of chocolate chips, nuts or fruits are enough.
- Let bread cool before slicing it for the best texture.
- Use the right setting- 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".
Gerry says
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 says
Gerry- I am so glad you liked it! Thank you for the feedback!