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.”
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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.
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I know I have a winning recipe on my hands when my husband and 3 year old start snacking on it as soon as its cool enough to handle and immediatly ask me to make it again soon. This bread turned out so well, just like a cinnamon roll in loaf form. I don't have a bread machine so I did have to adjust the directions for use in my stand mixer. I combined the white sugar and warm milk in my mixer bowl and added the yeast to proof. Once proofed I mixed in the eggs and softened butter until the butter was broken up into chunks and the eggs were mixed in. I then added the flour/salt that had already been mixed to combine. I let the dough hook do all the kneading and when finished I lightly oiled the bowl and the top of the dough, covered with plastic wrap and let it rise until doubled. From that point on I followed the recipe except for doubling the sugar/cinnamon part of the filling. I made one loaf with walnuts and one without since my husband isn't crazy about them. We can't wait to try this bread toasted tomorrow morning. The only change I'll make next time is to brush the dough with an egg wash before baking so it comes out nice and glossy. Highly recommend!
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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Indescribably delicious! I usually make banana bread by hand, so I was a touch skeptical about using the bread machine, but it came out dense and golden and smelled wonderful while baking. I began with the recipe Dee provided, then I added an extra banana, 1/2 tsp. ground cinnamon, a splash of vanilla, and in lieu of nuts, a heaping tbsp. of poppy seeds. I also added 4 oz. of plain applesauce (one of those individual cups). I used a Breadman Rapid Deluxe machine, which does not allow you to stop and then bake. Instead, I used the 1 pound setting and the "fruit/nut bread" option. It takes about 3 hours and 15 minutes to produce the loaf, but it mixes and stops and mixes and stops: the actual baking part is about an hour long. The banana bread had a more cakelike than breadlike texture (due to the addition of the applesauce) and was very dense, but oh so good! I love the ease and convenience of this recipe and I will use it often. A word of caution: use a rubber spatula to scrape the corners during the mixing phase to integrate all of the flour (be careful of the machine's mixing paddle), or some of the dry ingredients may get stuck in the corners of the pan. Enjoy!
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 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.
Please mash the ripe bananas with a fork before adding them to the bread pan. Ripe bananas are soft and are very easy to mash. Most bread machine paddles/mixers will not mash large banana chunks properly (just stirs them around) and the banana bread will not come out correctly if you have not mashed the bananas. Thanks Tom for pointing out the problem with large chunks!
I have made this bread several times. The results have been great each time, and it taste just like a cake. I’ve received positive reviews about this bread from others. My only suggestion is to add the chips after the liquid ingredients, as they melted when I added them with the dry ingredients the first time I made this bread. The bread came out dark, but it was still good.
