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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.
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Oh rats! I believe it’s because you chose the “sweet bread” setting instead of the “quick bread” setting, Kindra. I did some googling and found this: “The sweet cycle on most bread makers is designed to prepare and bake sweet yeast breads. Don’t get it confused with the quick bread cycle, however. Quick breads don’t contain yeast, so they cook at a different pace, and require no rise time. An example of a quick bread would be something like a banana bread or zucchini bread, without yeast.”
Banana bread may be served at tea time or at breakfast, although there is no rule as to when you may eat it. This banana bread recipe turns out really well in a bread maker and it's a great way to to get rid of overripe bananas sitting in the bowl. In our family nobody touches bananas if the skin has any sign of black. I guess we all worry that they are spoiled. So, rather than wasting them, into the bread maker they go.
My spam filter might have caught your first message, Becca. Sorry you didn’t enjoy the recipe. I can’t make any sense of what might have happened. When you bake chocolate chips in a banana bread in the oven, the don’t melt and make the bread brown. You can see in my photo that mine did not do that in my bread machine either. Even if they did melt, how would all that chocolate flavour disappear? Also, I’m not sure how your bananas were flavourless. We quite enjoyed the recipe, and the above commenter (April) said it worked perfectly in her machine. Sorry it didn’t work for you. 🙁
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Also be aware that some people go beyond just scraping the sides of the bread pan in order to avoid any leftover flour sticking to the sides of their finished banana bread. They will first mix all of the ingredients by hand in a mixing bowl and then add it to the bread machine bread pan (versus adding all of the ingredients to the bread pan and letting the bread machine mix everything). While this is an extra step, premixing the ingredients greatly reduces the potential for any unwanted small flour “clumps” and/or flour sticking to the sides of the finished banana bread. After hand mixing the ingredients, you should just follow the rest of the recipe instructions (i.e. enter proper bread machine settings and so on). However, always remember to add the ingredients (or hand mixed batter) to the bread pan when the bread pan is out of the bread machine and the bread machine is unplugged.
Producing a successful loaf of bread is an exercise in chemistry and physics. As far as I can tell, successful results comes down to the controlling the mass of the ingredients, interaction between the active ingredients, and the time and wattage of the cooking cycle. Any variation from those specified (or unspecified) by the recipe’s author could result in a disappointing result.
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iv tried this recipe twice and so far im loving it. infavt the second time i did it i doubled the amount yo get a bigger loaf. But i have to warn you if your bread mechine does not have a bake only function itz definitely a risk. my quick bread cycle was 2hrs 10min long.i had to add additional 20min bake time to it as the inside was still underbaked. Must must use extremely ripe bananas and iv noticed significant difference in the taste from the 2 loafs i did because of the banana. i live in a south east asia so we have so many types of banana and they all taste different. so getting the right banana does make a difference in the taste. but overall its a very very easy and tasty banana bread.! highly recommend.!
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
Once you have mastered how to make this delicious bread machine banana bread, you can experiment by adding other ingredients such as raisins, blueberries, cranberries, chocolate, walnuts, etc. See the tips section below in order to learn how to make bread machine banana nut bread, bread machine chocolate chip banana bread & bread machine blueberry banana bread. For many other bread machine & oven-baked banana bread recipes (i.e. Blueberry Banana Bread, Chocolate Chip Banana Bread, Gluten Free Banana Bread, Vegan Banana Bread and Walnut Banana Bread), please visit Bread Dad’s section on Easy Banana Bread Variations.
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However, oven-baked banana breads are a little more forgiving as you can stir more gently if needed (and thus less crushed fruit or shattered chocolate chips). In addition, oven-baked banana breads will not have a bread machine mixing paddle “hole” in the bottom. For oven-baked banana bread recipes, please visit our Easy Banana Bread Variations section.
Optional – If you want to make bread machine banana nut bread, you can add 3/4 cup of chopped walnuts to this recipe after the first bread machine mixing cycle and before the second mixing (final mixing). I like to add the chopped walnuts after the first mixing and before the final (second) mixing in order to minimize any mixing “breakage” of the chopped walnuts.
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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.
