I have been throwing all my ripened bananas in the freezer now for well over 2 years. When I need to use banana, I just go to the freezer and pull out what I need. They thaw ridiculously fast and I think the texture of a frozen banana is so much easier to work with than a ripened banana that has not been frozen. I wish I would have known about this ten years ago. I have no idea how many bananas I have tossed in the garbage.
This turned out delicious! Super Moist. Not overcooked; not dry; just perfect. I have a Cuisinart bread maker and didn’t have a “Quick Bread” button so I used the “Ultra Fast” setting for 1 1/2 pounds at 2:03 hrs and added 7 tbsp of water since I live in high altitude 7,100 ft (1 Tbsp/1,000 ft). The only thing I would do different is .add the chocolate chips later during the “add” time; they melted completely. Thank you for sharing. Please continue to share more bread machine yummy recipes!

I used this recipe in the oven and not the bread machine and it turned out great. I mixed the bananas, egg, oil together, then added the sugar and baking soda/powder (mix very well to get slightly fluffy). (I usually use more than the suggested # of bananas, by at least 1/2 extra banana) Then added all that to a larger bowl with the flour and some cinnamon. Baked for 40ish minutes at 350-375 (depending on your oven). Took it out when the toothpick came out clean. I also added blueberries to the mix. Very tasty. Light and Fluffy.

Bake loaves in the preheated oven until lightly golden brown and bread sounds hollow when tapped, about 30 minutes. If loaves brown too quickly, lightly cover with aluminum foil for the last 10 minutes of baking. Let bread cool for 10 minutes before removing to finish cooling on wire racks. Sprinkle tops of each loaf with 1 teaspoon confectioners' sugar.
Excellent! I could tell from the recipe that there would not be enough filling without the walnuts and since I planned to omit them I too doubled the cinnamon/sugar mixture. When baked and thickly sliced the texture of this bread is smooth and soft the sticky cinnamon-spicy sweetness oozes out and it creates the perfect ratio of bread to filling. The kids slathered their slices in homemade apple butter a friend gave us for Christmas but even plain this stuff is heavenly! Read More

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This cinnamon bread is excellent. I followed the recipe ingredients but made rolls instead of a loaf and added raisins. I LOVE the filling so I doubled the ingredients to satisfy my sweet tooth and I'm glad I did because to my liking there was barely enough to cover both rectangles. I added 1 cup Thomson raisins, soaked for 30 min. in 1/4 cup brandy with a 1/4 tsp sugar sprinkled over them (kills the bitterness) stirring a few times to coat them evenly. The dough is great to work with and not sticky at all. When I sprinkled the raisins over the sugar mix I put a sheet of wax paper to cover it and ran the rolling pin over it lightly a few times to press the mixture into the dough (makes rolling it up easier and less filling leaks out). I rolled it up from the long end and sliced it into 1" pieces and popped them into Pam-sprayed muffin tins. I always brush my rolls with soft butter and sprinkle a little brown sugar over them, about 1/8 tsp on each (to keep some yummy, gooey syrup on the tops). It only took 15 min to turn golden with syrup spread over the tops.Even though I doubled the filling very little of it leaked out. I lifted each to a rack and while still warm I drizzled the tops with basic milk/icing sugar glaze. When they cooled I drizzled a 2nd layer of glaze over the tops as it will not soak into the roll and disappear. Then I ate 4 of them! My goodness, this beautiful bread makes accidental rolls a great mistake. Thank you MN Nice for sharing.

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This is a delicious and super easy way to bake banana bread. I used my Oster brand bread machine on the quick setting and it baked the bread perfectly. About halfway through the baking time I sprinkled some chocolate chips and nuts on top to make it look pretty. Next time I’m going to try using brown sugar instead. I think that would provide a bit of extra flavor and moisture to the loaf.


The only thing I did was sub the butter for the oil. When I first start making recipes with my bread machine, I did a little research and everything I could get my hands on said to use oil instead of butter (save the butter for the outside when you are eating it–not the inside when you are cooking it) and the reasons for it (can’t recall the reasons listed, but they made sense and I remembered the mantra!). I do use bread flour though.

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I made this yesterday. It came out perfectly. The only difference from the original recipe was that I used chocolate chunks instead of chocolate chips because it’s what I had in the house. I wouldn’t recommend it because they migrated to the edges. And I added 1/2 teaspoon of vanilla extract. My wife doesn’t like bananas or walnuts and she loved it.

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