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Bread Machine Banana Bread - Easy & Moist

If you own a bread machine but only use it for white bread, bread machine banana bread will make you fall in love with the machine all over again. Dump everything in, press one button, and two hours later you have a moist, sweet loaf studded with banana flavor — no kneading, no proofing, no oven pre
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Cook Time 1 hour 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 185
Ingredients Method

Ingredients
  

  • 3 overripe bananas (skins with black spots are best, about 350g peeled)
  • 2 large eggs
  • ⅓ cup melted butter (or vegetable oil)
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • Optional: ½ cup chopped walnuts or pecans

Method
 

  1. Step 1: Mash Bananas and Mix Wet Ingredients: Place the 3 overripe bananas in a large bowl and mash with a fork — don't puree completely. Leaving some small chunks gives the bread more texture and personality. Add the eggs, melted butter, and sugar, and whisk until well combined.
  2. Step 2: Pour Batter into Bread Machine Pan: Pour the banana mixture into the bread machine pan. Then add the flour, baking soda, and salt directly on top — liquids first, dry ingredients second, so the paddle can mix evenly. If using walnuts, add them now.
  3. Step 3: Insert Pan into Bread Machine: Place the pan into the bread machine and lock it into position. Make sure the kneading paddle is properly installed. Close the lid.
  4. Step 4: Select the Quick Bread Setting: Choose the "Quick Bread" or "Cake" cycle — do NOT select "Basic" or "Whole Wheat," as those cycles include kneading and proofing stages that don't work for baking-soda-leavened breads. Set the weight to 2 pounds and the crust color to "Light" or "Medium." Press start.
  5. Step 5: Remove, Cool, and Slice: When the cycle finishes (usually 1.5–2 hours), use oven mitts to remove the pan. Invert onto a cooling rack — if the loaf sticks, run a silicone spatula around the inside edge. Let cool for at least 15 minutes before slicing — hot banana bread is too soft and will fall apart. Use a serrated knife to reveal the moist crumb and walnut distribution.