Bread Machine Banana Bread is an easy way to use overripe bananas, your bread maker does all the work! Ideal for beginners and busy cooks.
The kiddoes love banana bread, and make it 2, 3 times a month. One of their favorite versions is this Bread Machine Banana Bread. It is super easy, as the bread machine does all the mixing and baking. They pretty much add in some everyday pantry staples, press a button, and ….. foolproof banana bread.
This is my go to recipe, as it is always deliciously moist, the right level of sweet and fluffy, soft and perfectly banana’y. Like my Bread Machine Cinnamon Raisin Bread, it’s a great breakfast on the go, an easy brunch eat, school lunch box staple, after school snack and more.
Table of Contents
Why Make This Recipe
Here’s why this delicious treat is such an regular for me:
- Perfect for beginners. No fancy techniques, no creaming butter, no folding, no mixing bowls. So, so, so simple.
- Minimal prep and effort: After about 10 minutes of prep, dump everything into the bread maker and the machine does all the rest.
- Budget friendly pantry staples: Uses affordable pantry staples and solves the age old question, what to do with overripe bananas.
- Customizable with chocolate chips, nuts, or berries.
Ingredient Notes and Variations
This quick bread is simple, but I’ve shared a few swaps you can make if you want to avoid a grocery run.
- Mashed ripe banana. Make sure your bananas are really ripe before using and be sure to use the correct amount (1 cup, 240 g mashed ripe banana) for the best result. Too much will end up with a soggy bread. I also make this with overripe plantains.
- Room temperature eggs. Room temperature will help the batter mix more smoothly. If your eggs are smaller, then use 3.
- Melted butter. I prefer melted butter for a richer flavor, but oil works too giving an extra soft crumb. It’s all good.
- Sugar. I prefer the caramel flavor of brown sugar but white sugar works too.
- Bread flour. Please do make sure to measure flour correctly as if you have too much the loaf will be dense. If you have a kitchen scale, that’s first prize. If not then lightly spoon it into the cup then level it off. 1 cup is 125 grams.
- Baking soda. I suggest sieving the baking soda as if you get any lumps, these will taste bitter. Add an extra ½ tsp baking powder for a taller rise.
- Salt. Just use your favorite salt.
- Optional. My very fav add ins are 1 teaspoon of vanilla extract (with the wet ingredients) and 1 teaspoon of ground cinnamon or ⅓ teaspoon ground nutmeg (with the dry ingredients).
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How to Make Bread Maker Banana Bread
Get the complete ingredients list and instructions from the recipe card below.
- Spray nonstick cooking spray or lightly oil the inside (including up the sides) of the bread pan along with the fitted kneading paddle.
- Add the mashed banana, eggs, melted butter, and sugar into the bread machine pan.
- Then add the dry ingredients, the bread flour, baking soda, baking powder, and salt on top of the wet ingredients.
- Select the Speciality, Cake, or Quick Bread program on your Panasonic bread machine.
- Press start which will allow the bread machine to mix and then bake the banana bread batter automatically.
- When the cycle finishes, check the centre with a toothpick. If it is not fully baked, then select Bake Only for an additional 10 minutes (or until the toothpick inserted in the center come out clean)
- Remove the pan, let it stand for 10 minutes, then decant and cool on a wire rack for 60-90 minutes before slicing.
Bintu’s Tips and Tricks
So with this being on repeat this whole year, I’ve got it down pat and have a few tips to share.
- Use really overripe bananas. The riper they are, the sweeter they get, which means your bread will have a sweeter banana flavor. Just ripe or unripe banana will taste blander. If you want you can fire or oven roast the banana, which will help with sweetness.
- Make sure to mash the bananas with a fork or in a blender before adding them to the bread pan. As most bread machine paddles will be unable to correctly mash bigger banana pieces, which will affect the final results.
- Double cool. Remove the bread pan from the machine comes, and allow the loaf to sit in the pan for a further 10 minutes to bake a little further. Then remove the bread from the pan to a wire rack to cool completely. It is best to let the bread cool completely (about 90 minutes) before slicing, otherwise it may fall apart.
- Different bread machines have different settings. And programme names can vary by brand. So do check the manufacturer’s instructions. I use the the quick bread options as it just mixes, rises, and bakes straight through with no pauses. If you don’t have this setting then use the Cake programs, though this take much longer because it has a longer mixing, resting, and baking time. Make sure to not use a setting that requires adding yeast.
Storage
- Store: Keep the cooled bread, in an airtight container at room temperature for 3 to 4 days. I find that wrapping it in plastic wrap keeps it moist.
- Freeze: Wrap the cooled whole loaf tightly in plastic wrap, then aluminum foil and then add to an air tight containers for up to 3 months. I also love freezing individual slices the same way, perfect for quick breakfasts and snacks.
- Warm: I prefer to warm it in a skillet on medium low heat, but you can warm in the microwave for 10 to 15 seconds for that fresh-baked feel.
Serving Suggestions
I love it as is, however I also serve it warm with some butter or honey butter, or drizzle on some melted chocolate, honey and this Cream Cheese Fruit Dip. For added texture, I sprinkle on some mini chocolate chips, shredded coconut or broken up banana pieces.
It goes well with Strawberry Sweet Tea as well as this Chai Tea Latte and family favorite Party Punch.
Other Recipes You Might Like
If you love this, then you might want to check out these other recipes.
- I love this Bread Machine Cinnamon Raisin Bread.
- Kids love making these Stuffed Croissants Breakfast Boats.
- Pull out the Air Fryer for these Puff Pastry Breakfast Bites.
- I am a fan of these Peanut Butter Jelly Baked TikTok Oats.
FAQs
Can I freeze overripe bananas till later?
Yes you can. Put the unpeeled bananas in a freezer bag, remove all the air and freeze for up to 3 months.
Can I use frozen bananas?
Yes! Just make sure to thaw and drain the excess liquid before using them.
Why did my banana bread sink?
It’s often from too much moisture, aka too much banana, but will still taste good. So do measure the correct mashed banana amount as per the recipe.
How To quick ripen bananas?
If your bananas aren’t quite ripe, place them on a baking sheet and bake at 250°F for 15 to 25 minutes, depending on how ripe they are. Alternatively, if you have time, and can wait for a few days, bag the bananas and store them at room temperature for a couple of days to speed up their ripening.
Tools To Make This
- I use the awesome Panasonic SD-ZB2502 Machine.
- Measuring cups and spoons to make sure you use the right amounts.
- And for the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon!
Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
Get The Bread Machine Banana Bread Recipe
Bread Machine Banana Bread
Ingredients
- 1 cup (240 g) mashed ripe banana (about 2–3 bananas)
- 2 large eggs room temperature
- ⅓ cup (75 g) melted butter
- ¾ cup (150 g) sugar
- 1½ cups (190 g) bread flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder for a taller rise
Instructions
- Spray nonstick cooking spray or lightly oil the inside (including up the sides) of the bread pan along with the fitted kneading paddle.
- Add the mashed banana, eggs, melted butter, and sugar into the bread machine pan.
- Then add the dry ingredients, the bread flour, baking soda, baking powder, and salt on top of the wet ingredients.
- Select the Speciality, Cake, or Quick Bread program on your Panasonic bread machine.
- Press start which will allow the bread machine to mix and then bake the banana bread batter automatically.
- When the cycle finishes, check the centre with a toothpick. If it is not fully baked, then select Bake Only for an additional 10 minutes (or until the toothpick inserted in the center come out clean)
- Remove the pan, let it stand for 10 minutes, then decant and cool on a wire rack for 60-90 minutes before slicing.
Notes
- Use really overripe bananas. The riper they are, the sweeter they get, which means your bread will have a sweeter banana flavor. Just ripe or unripe banana will taste blander. If you want you can fire or oven roast the banana, which will help with sweetness.
- Make sure to mash the bananas with a fork or in a blender before adding them to the bread pan. As most bread machine paddles will be unable to correctly mash bigger banana pieces, which will affect the final results.
- Double cool. Remove the bread pan from the machine comes, and allow the loaf to sit in the pan for a further 10 minutes to bake a little further. Then remove the bread from the pan to a wire rack to cool completely. It is best to let the bread cool completely (about 90 minutes) before slicing, otherwise it may fall apart.
- Different bread machines have different settings. And programme names can vary by brand. So do check the manufacturer’s instructions. I use the the quick bread options as it just mixes, rises, and bakes straight through with no pauses. If you don’t have this setting then use the Cake programs, though this take much longer because it has a longer mixing, resting, and baking time. Make sure to not use a setting that requires adding yeast.
- Store: Keep the cooled bread, in an airtight container at room temperature for 3 to 4 days. I find that wrapping it in plastic wrap keeps it moist.
- Freeze: Wrap the cooled whole loaf tightly in plastic wrap, then aluminum foil and then add to an air tight containers for up to 3 months. I also love freezing individual slices the same way, perfect for quick breakfasts and snacks.
- Warm: I prefer to warm it in a skillet on medium low heat, but you can warm in the microwave for 10 to 15 seconds for that fresh-baked feel.
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