The Best Banana Bread Machine Recipe

There are many different types of banana bread machine recipes, so it’s hard to know which ones to choose. While many banana bread recipes use the dough hook and kneading hook, you can buy a cake pan to bake your bread in. Banana bread can be dense if the ingredients are too moist or the pan is too small. Either way, there’s a good banana bread machine recipe to fix the problem.

Banana Bread Machine Recipe

You can also find banana bread in the recipe book of the ultimate bread machine. These loaves are the easiest to make since they don’t require yeast to make a dough ball. Once you set the machine to quick bread, you can add the other ingredients and let it bake for two hours. Banana bread is a great breakfast treat and can be eaten for breakfast or as a mid-morning snack.

Banana Bread Nutrition Facts

Banana Bread nutrition facts

What is Exactly Banana Bread?

Banana bread is a baked item that commonly contains bananas, flour, butter or oil, eggs, sugar, baking soda, baking powder, salt, vanilla, and cinnamon. However, many proud homes have unique recipes, and a traditional banana bread recipe includes ingredients like these.

The recipes for banana bread vary, as with other baked products, and some specify several components. For instance, you can discover several banana bread recipes online that are suitable for low-carb, paleo, and vegan diets. As a result, this dish can be modified to meet various dietary and nutritional requirements.

Banana bread is popular with children and adults due to its sweet flavor and soft texture. This baked product is frequently seen as a healthy dessert option because it is loaded with bananas; in fact, it may be healthier than other baked goods. However, you might question whether this fruity, sweet delicacy is indeed a healthy option.

What is Banana Bread Machine?

Baking banana bread has never been simpler than using a bread maker. Banana bread may be made by the bread maker and maintain the ideal amount of moisture throughout. When you desire homemade banana bread in the sweltering summer heat, it’s a great way to use up ripe bananas without turning on the oven.

When using a bread machine, practically everything is mixed in the pan you’ll bake it in, making for a fairly hands-off and clean operation. However, it’s crucial to remember that every bread maker is unique, so for best results, follow the manufacturer’s directions for the specific model you have. Before you begin mixing, ensure the bread maker is ready to use; as soon as the dry and wet components are put in the pan, the bread needs to be mixed and cooked straight away.

The rapid bread program or manual settings are available if your machine doesn’t already have an option for quick bread. Use a toothpick to test the doneness of your bread after the cycle, and bake it a bit longer if necessary.

The Best Banana Bread Machine Recipe

This recipe is simple enough for a new bread machine user to prepare.


  • Two large eggs, room temperature
  • 1/3 cup unsalted butter, room temperature
  • Two tablespoons milk, room temperature
  • Two medium ripe bananas, mashed
  • 1 1/3 cups bread flour
  • 2/3 cup granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup lightly toasted chopped nuts, such as walnuts, pecans, or almonds

Steps to Follow

Here are the steps to follow:

  1. Gather the ingredients.
  2. Add the eggs, butter, milk, and bananas to the bread pan and set aside.
  3. In a medium mixing bowl, combine the remaining dry ingredients (flour, sugar, baking powder, baking soda, salt, and nuts).
  4. Mix well and add to the bread pan.
  5. Use the setting for quick bread (or equivalent).
  6. When it’s done baking, remove the pan from the machine. Let the bread sit for about 10 minutes, then remove it from the pan and set the loaf on a wire rack to finish cooling.


  • Since the batter for quick bread doesn’t require kneading and is best with minimal mixing, you may need to adjust the mixing setting on your machine. This is especially true if your bread machine doesn’t have a program for quick bread. For example, some machines have a “dough” setting to mix and a separate “bake” setting. Mixing should require just 3 to 5 minutes.
  • Test the bread by poking a wooden toothpick or thin skewer into the loaf. If it comes out clean, the bread is done. If the batter sticks to the toothpick, bake the bread for another 10 minutes before checking it again.
  • When you discover the perfect settings and times that work for your bread machine, write them down so you can repeat them next time. It will likely work for other quick bread as well.

Which Mistakes to Avoid in Making Banana Bread?

Here are some mistakes which you should be avoided while making banana bread:

You Use Underripe Bananas

Green bananas are difficult to mash, as anyone who has tried will attest. For this reason, only extremely ripe bananas should be used to prepare banana bread. Overripe bananas are not only simpler to mash, but they also add additional moisture, sweetness, and taste to the bread.

How far along is too ripe? Anything from bananas with spots to complete black is fair game. If all you have are almost ripe bananas and you need to prepare banana bread immediately, roast them. Discover our simple methods for ripening bananas.

You Overmix the Batter

Avoid overmixing as you carefully fold the wet ingredients into the dry for moist, delicate banana bread. Gluten will increase in development as you stir more, and a slice of tough, rubbery banana bread will be the result. Just whisk until the mixture is wet, and stop. In conclusion: Work less, get nicer bread.

You Use too Much Banana.

Resist the impulse to add more bananas than your recipe calls for. When you use too much banana, your bread may get heavy and moist in the middle, making it seem underdone and unpleasant. You can always freeze extra bananas to use at a later time.

You Measure Flour the Wrong Way

When making banana bread, moisture is essential, and the flour to banana ratio is crucial. Dry bread will result from too much flour, and your bread will be too soggy if you don’t use enough. How you measure the flour is the key.

Using a scoop straight from the bag could result in significantly too much flour being placed in your measuring cup. Instead, use the “spoon and level” technique by spooning flour into a measuring cup and removing any excess with a flat-edged knife or straight edge.

You don’t Check to Make Sure it’s Done.

Avoid the error of cutting into your banana bread only to find that the core is still raw. Place a skewer in the center while it’s still baking. It is prepared if the skewer emerges clean or with just a few crumbs attached. Put the bread back in the oven for around 5 minutes, then check if any raw batter is still sticking to the skewer.

You don’t Allow It to Cool.

After the bread comes out of the oven, you should take it out of the pan quickly. The bottom will grow soggier the longer it rests in the pan. Before transferring the bread to an airtight container or wrapping it in plastic wrap, let it cool completely on a cooling rack. Mold develops as a result of moisture on warm bread that has been wrapped in plastic. Additionally, cooling the bread strengthens its structure and produces cleaner slices. You can always reheat your slice of bread in the oven if you enjoy eating warm bread.

How to Store Banana Bread?

Banana Bread Machine Recipe

The best way to store banana bread depends on when you plan to eat it.

If you Plan to Eat it in the Next Few Days

Store it at room temperature.

Banana bread kept at room temperature will stay fresh for about four days.

  1. Cool the bread completely. When we say “completely,” we mean it. Since you’re about to seal the bread in a container tightly, it’s a bad idea to trap warmth (which can produce moisture) inside with it.
  2. Place a paper towel in the bottom of an airtight storage container OR an airtight bag. Then place the cooled loaf on top of it. The paper towel will absorb any excess moisture that may leak over the next few days.
  3. Cover the bread with another paper towel. At this point, the loaf should be sandwiched between two paper towels.
  4. Seal. If your bread is in a storage container, firmly seal the lid. If your bread is in an airtight bag, ensure the top is completely secure.
  5. After four days, throw the bread away or freeze whatever’s left.

If you Plan to Keep it Longer…

Freeze it

When stored properly, frozen banana bread will keep for about three months.

  1. Cool the bread completely. This is an important step, no matter how you plan to store your banana bread.
  2. Wrap the bread tightly in plastic wrap. You can also use beeswax and wrap it a few times to ensure it’s completely secure.
  3. Wrap the bread again in aluminum foil OR place it in an airtight bag. Double up with a few layers of aluminum foil. You can use an airtight freezer bag if you don’t have foil.
  4. Store. Once you’re sure the bread is completely covered under multiple layers of protection, you can store it in the freezer for two to four months.

Tip: Instead of freezing an entire loaf, you could freeze individual slices for a ready-to-eat snack or breakfast. If you choose this route, it’s extra important to double—even triple—wrap the slices since the interior is exposed.


You can create your ingredients, but many of the greatest banana bread machine recipes call for a combination. Before kneading, many individuals prefer to PREMIX their components, lowering the possibility of flour clumping and sticking. The best banana bread maker recipe should require 10 minutes of preparation time, and it won’t take long to prepare the dough once it has been stirred. This recipe works well for pumpkin spice, chocolate chip banana, and banana bread.

Make sure to read the instructions before starting the recipe. The majority of bread maker manuals include recipe instructions. Additionally, some manufacturers give their settings names that are similar. This means you must carefully follow the directions to avoid poor outcomes. Fortunately, there is a way to preserve extra bananas for banana bread in the future. Make banana chocolate chip cookies instead, or freeze them for later.