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Bread Machine Banana Bread

Bread machine banana bread made with mashed ripe bananas and pantry staples for a hands-off, golden loaf. Layer dry ingredients on top and let the quick bread/cake cycle bake for a soft, tender crumb.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Banana bread base
  • 3 very ripe bananas, mashed Mash until mostly smooth with a few small lumps.
  • 0.333 cup melted butter Melt and cool slightly so it doesn’t cook the egg.
  • 0.75 cup sugar Use granulated sugar.
  • 1 large egg Lightly beat before adding if desired.
  • 1 tsp vanilla extract Pure vanilla extract recommended.
  • 1.5 cup all-purpose flour Spoon into the measuring cup and level.
  • 1 tsp baking soda Make sure it’s fresh for proper rise.
  • 0.25 tsp salt Use fine salt for even distribution.

Equipment

  • 1 bread machine

Method
 

Load the bread machine
  1. Add the mashed bananas, melted butter, sugar, egg, and vanilla to the bread machine pan in an even layer.
  2. Layer the flour, baking soda, and salt on top of the wet ingredients without stirring.
Bake
  1. Select the quick bread or cake setting on your bread machine and close the lid.
  2. Start the machine and let it run through the full cycle without opening the lid mid-cycle.
Cool and slice
  1. When the cycle ends, carefully remove the pan and let the loaf cool for 10 minutes before removing.
  2. Cool completely on a wire rack before slicing for the best tender crumb and clean cuts.

Notes

Pro tip: keep your bananas very ripe for a deeper banana flavor and a softer texture. Store baked banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days; slice-and-freeze for up to 2 months. For a slightly lighter option, swap the sugar to an equal amount of a 1:1 baking sweetener if your preferred brand measures cup-for-cup.