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Bread Machine Banana Bread

Bread Machine Banana Bread uses ripe mashed bananas and pantry staples for a hands-off, caramelized-top loaf. Everything mixes and bakes in the bread machine for a tender crumb with minimal active effort.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Wet ingredients
  • 3 bananas Ripe bananas, mashed.
  • 0.333 cup melted butter
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt

Equipment

  • 1 bread machine

Method
 

Load the bread machine
  1. Add the mashed bananas, melted butter, sugar, eggs, and vanilla extract to the bread machine pan in that order.
  2. Add the all-purpose flour, baking soda, and salt on top of the wet ingredients, keeping the dry ingredients grouped so they don’t fully mix at once.
Bake and check doneness
  1. Select the quick bread or cake setting on the bread machine.
  2. Start the machine and let it run through its full mixing and baking cycle with no additional hands-on steps.
  3. When the cycle finishes, check doneness with a toothpick; it should come out with only a few moist crumbs.
  4. If the center needs more time, add extra bake time per your machine’s instructions until the toothpick tests clean.
Cool and slice
  1. Carefully remove the pan and let the loaf cool on a wire rack before slicing, so the crumb sets and doesn’t tear.

Notes

For best results, use very ripe bananas with visible speckling so the loaf stays moist without extra fat. Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; freeze sliced portions for up to 3 months (wrap well). For a lighter option, replace half the sugar with light brown sugar or a 1:1 baking sugar substitute if your substitute is formulated for quick breads.