If your bread machine has a cake or quick bread function, you’ll love this recipe. The banana bread is moist and delicious. It’s also really easy to make because your bread machine does all the stirring and baking.
I love the smell of freshly-baked banana bread. It brings to memories of Grandma serving up slices of warm banana bread to my brother and I. The bread was warm from the oven and had a slice of melting butter on top. Heaven!
I tried for ages to make banana bread in the bread machine. All the recipes I tried had the same problem. The bread never fully baked. Since the recipe has eggs, it’s important that the bread be fully cooked.
So I tried every recipe that I could find for banana bread from the breadmaker. Most of them turned out tasty bread, but none of the loaves were fully cooked.
When I finally figured out this recipe, I was so shocked and excited that I made it three times in a row to make sure I really had it right. Every loaf was delicious and came out fully cooked.
Here’s the key to success with this recipe. You’re going to go for 2/3 cup of mashed banana combined with milk. By doing it this way you’ll always get a consistent amount of moist ingredients per loaf of banana bread. That’s why this recipe works and the bread is always done.
Mash the banana and put it in a Pyrex measuring cup. Then fill the cup with milk to the 2/3 cup mark. If there’s more banana, you’ll add less milk. If there’s less banana, you’ll add more milk.
I also think that it’s best to add the baking powder and baking soda on top of the flour. That way it gets worked into the batter more evenly.
- 1 ½ cups bread flour
- ⅔ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla
- ⅔ cup mashed banana/milk – see note
This recipe is for a two-pound machine. I used the cake and medium crust settings on my Zojirushi. Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first.
The recipe contains 2/3 cup of mashed banana combined with milk. Mash the banana and put it in a Pyrex measuring cup. Then fill the cup with milk to the 2/3 cup mark. If there’s more banana, you’ll add less milk. If there’s less banana, you’ll add more milk.