I added another egg and about 1/4 cup of olive oil and it came out awesome. I read some of the comments about it being dry. Tbh i thought reading the recipe they accidentally forgot to put oil on there. In all the other recipes i have done has about a 1/4 cup of either oil or softened butter. I added it anyways before venturing down to the comment sections when i put it in the machine.
Enter the bread machine settings (Quick Bread, Light Color, 2 lb) and press the start button. FYI – Before making this recipe, please READ the tips section below for more information regarding the Quick Bread setting. This setting can be a little confusing on some bread machines. If you do not use the correct settings, you will have trouble with bread machine recipes (i.e. potentially under or overcooked).
I’m SO happy with this recipe. Have tried others that didn’t cook all the way through. But this turned out fluffy and moist! My substitutions worked out great- packed brown sugar and Bob’s Red Mill 1 to 1 Gluten Free baking flour. I was nervous about not using bread flour but it turned out wonderfully on the cake setting for 1:40. Will be making again! Only thing I’ll slightly tweak next time is opening up my bread machine during mixing to scrape some of the flour off the sides to make sure it all incorporates since I had a little bit of flour on the sides of the bread. Not a big deal at all though, still very tasty! Thank you.
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.
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.