Banana Bread Bread Machine Recipe
This Banana Bread Bread Machine Recipe is a simple, hassle-free way to make moist and delicious banana bread with minimal effort. Just add ripe bananas, eggs, melted butter, milk, vanilla, flour, sugar, and baking essentials to your bread machine, select the “Quick Bread” or “Cake” setting, and let the machine do the work.
Equipment
- Bread Machine The main appliance to mix, knead, and bake the banana bread.
- Mixing bowl For mashing bananas and pre-mixing wet ingredients if needed.
- Measuring cups and spoons For accurate ingredient measurements.
- Spatula or spoon: To scrape ingredients into the bread pan and ensure even mixing.
Ingredients
- 2 large eggs
- 2 large unsalted butter
- ¼ cup milk
- ¼ cup vanilla extract
Instructions
- Add wet ingredients – Mash bananas and place them in the bread machine pan, then add eggs, melted butter, milk, and vanilla.
- Add dry ingredients – Sprinkle flour, sugar, baking powder, baking soda, salt, and cinnamon (if using) on top.
- Set the machine – Select the “Quick Bread” or “Cake” setting and start the cycle.
- Check doneness – Insert a toothpick at the end of the cycle; if wet, bake for 5–10 more minutes.
- Cool and serve – Let the bread cool for 10 minutes before transferring to a rack, then slice and enjoy!
Notes
- Use Overripe Bananas – The riper the bananas, the sweeter and more flavorful the bread. Brown, spotty bananas work best.
- Layer Ingredients Properly – Always add wet ingredients first, followed by dry ingredients, to ensure even mixing.
- Select the Right Setting – Use the “Quick Bread” or “Cake” setting since this is a non-yeast recipe.
- Check for Doneness – Insert a toothpick after baking; if it comes out clean, the bread is ready. Otherwise, bake for 5–10 more minutes.
- Avoid Overmixing – Let the bread machine do the work; frequent lid opening can cause uneven baking.
- Customize with Mix-Ins – Add nuts, chocolate chips, or cinnamon for extra flavor, but toss them in a little flour first to prevent sinking.
- Cool Before Slicing – Let the bread sit for at least 10 minutes before slicing to avoid crumbling.
- Storage Tips – Keep at room temperature for up to 3 days or freeze slices for up to 3 months in an airtight bag.