The key to great banana bread is… RIPE bananas!!! If you use bananas that are hard & yellow or even worse green, they will contain too much starch and not enough natural sugars. As bananas ripen, they convert this starch into sugar. According to Wikipedia, “The greener, less ripe bananas contain higher levels of starch and, consequently, have a “starchier” taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations”. FYI – You will know if a banana is ripe when it is soft and shows small brown & black spots on the yellow exterior of the banana.
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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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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This works equally well baked. I wanted to try making it in the bread machine but my machine was not working on sweet bread so I took it back out and mixed it in a bowl, put it in a loaf pan and baked it in my toaster oven.I threw another batch together and added chocolate chips and put that in my convection oven. 350 in the toaster oven and 325 in the convection oven. approx 45 min. to an hour and it as done.
I feel bad for low-rating this recipe, because I did change it...I doubled the filling as others suggested, and used 1tsp of bread machine yeast as that was the conversion for instant yeast vs. active dry yeast. I'm not sure where I went wrong, but my dough didn't rise and I basically ended up with 2 cinnamon roll logs. They didn't taste terrible, but it would've been nice if they had some more air in them. Read More

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Flour sticking to the sides of your bread machine banana bread? Unfortunately, bread machines have a harder time mixing moister quick bread recipes (versus drier sandwich bread dough). Therefore, after the first mixing cycle has fully stopped (and before the second & final mixing cycle has begun), I like to scrape the sides of the bread pan with a flexible silicon spatula (not a metal spatula). This loosens any flour that may be sticking to the sides of the bread pan (because a bread machine mixing “paddle” doesn’t quite reach the sides of the bread pan). For safety purposes, I do not scrape the sides of the bread pan when the mixing blade is moving. In addition, people should not stick their hands inside bread machines. Moreover, people should always wear oven mitts when dealing with a bread machine because the bread pan & bread machine interior can get quite hot.
I got a bread machine for Christmas and this is ALWAYS my go-to black banana recipe!! My quick bread setting is 1hr 43min so I make it the night before and it’s ready for breakfast in the morning. My kids are always thrilled. I do reduce the sugar to 1/3c and use half whole wheat flour (no walnuts) to try for a more wholesome recipe and it’s just as good!! <3

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I feel bad for low-rating this recipe, because I did change it...I doubled the filling as others suggested, and used 1tsp of bread machine yeast as that was the conversion for instant yeast vs. active dry yeast. I'm not sure where I went wrong, but my dough didn't rise and I basically ended up with 2 cinnamon roll logs. They didn't taste terrible, but it would've been nice if they had some more air in them.

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Add the eggs, butter & bananas into the bread pan and then add the other ingredients. Try to follow the order of the ingredients listed above so that liquid ingredients are placed in the bread pan first and the dry ingredients second. Be aware that the bread pan should be removed from the bread machine before you start to add any ingredients. This helps to avoid spilling any material inside the bread machine. The bread machine should always be unplugged when removing the bread pan.

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Select Sweet and Light settings on your machine and add raisins as per your manufacturer’s instructions. They can be added in with everything else. Start your bread machine. After the first kneading cycle is over, the bread should be smooth and stretchy. It should feel dry when you touch it. If necessary, add flour by the tablespoon to adjust the bread.

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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!

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Select the Dough setting, and press Start. Mix the bread for 3 to 5 minutes until the bananas are mashed and all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. When 3 to 5 minutes have passed on the clock display, press Stop. Do not continue mixing. Smooth out the top of the loaf with the rubber spatula.

If you have a problem with a banana bread recipe, please make sure that you are following the recipe exactly. You will need to make sure that you are inputting the correct bread machine settings, using the exact ingredient measurements (i.e. don’t eyeball the measurements versus using a measuring cup), using the exact ingredients called for in the recipe (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes unless you are willing to live with your experiments!

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Yes. Bread machine banana bread is a sweet quick bread. Quick breads are muffin-like “breads” made with baking soda and/or baking powder. Quick breads are not sandwich-type breads that use yeast to rise. Other sweet quick bread recipes that use a bread machine include cornbread and pumpkin bread. For additional quick bread recipes, please visit Bread Dad’s Sweet Quick Bread Recipes section.

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Same thing happened to my first loaf. I thought I had done something wrong. I suspect bread machines vary. Mine heats while the ingredients are mixing. I suspect that is why the chocolate chips melted. My loaf was underdone and caved in the middle. As if a hunk of mashed banana didn’t mix completely. I’m really assuming the castropy happened because of the bread machine. It did smell amazing while cooking. I wanted to throw my loaf out as well but hate wasting food. Simply; I gave it to someone else. Made it again the old fashioned way… In the oven. Better result.

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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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