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Bread Machine Banana Bread

Bread machine banana bread bakes a soft, airy loaf with ripe bananas using the machine’s quick bread/cake cycle. Layers of wet ingredients and dry ingredients are loaded into the pan, then the bread machine mixes and bakes with minimal cleanup.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 ripe bananas Mashed until smooth.
Wet ingredients
  • 0.33333333333333 cup melted butter Melted, then cooled slightly.
  • 0.33333333333333 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt

Equipment

  • 1 bread machine

Method
 

Load the pan
  1. Add the mashed bananas, melted butter, sugar, egg, and vanilla to the bread machine pan and spread into an even layer so everything mixes evenly.
  2. Add the flour, baking powder, baking soda, and salt on top of the wet ingredients in a single even layer to help the batter hydrate correctly.
Bake in the bread machine
  1. Select the quick bread or cake setting on your bread machine so it bakes a banana bread-style loaf without a long rise cycle.
  2. Press start and let the machine mix and bake according to its cycle until the crust looks set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool and serve
  1. Once the cycle completes, carefully remove the pan using oven mitts and keep it level to avoid tearing the loaf.
  2. Let the loaf cool in the pan for 10 minutes before turning out onto a wire rack so the crumb firms up and slices cleanly.

Notes

Pro tip: check your bread machine manual for the exact quick bread/cake program name and expected timing, since cycles vary by model. For best flavor and texture, slice only after the loaf cools completely. Refrigerate leftovers in a covered container for up to 4 days; freeze for up to 2 months. For a dietary swap, you can use a flax egg (1 tbsp ground flax + 3 tbsp water, rested until gelled) instead of the egg for a lower-allergen option, noting the loaf may be slightly denser.