This bread machine banana bread recipe uses the cake or quick bread setting on your bread machine. The loaf turns out moist and flavorful, and the machine does all the mixing and baking for you.
Last Updated on January 2, 2022 – Originally Posted July 24, 2017
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Wow! Just tried this and my picky husband and I both love it! It tasted super moist and delicious! I used the cake setting on my unbranded bread machine and it only took 1.5 hours! Super easy but great taste! Now I can make it anytime I like! ~ Am H.
I love the aroma of freshly baked banana bread. It brings back memories of my grandmother slicing warm loaves and serving them with melting butter. There’s something comforting about a warm slice straight from the machine.
Banana Facts
Banana bread is so beloved that there’s even a National Banana Bread Day on February 23rd. Bananas are also nutritious — they provide vitamin B6, vitamin C, potassium, dietary fiber, magnesium, manganese, folate, and small amounts of iron and protein.
Use the Cake or Quick Bread Cycle
If your bread machine includes a cake or quick bread setting, this method will produce a consistent, moist banana bread. Quick breads rely on baking powder and/or baking soda rather than yeast, so they’re well suited to the cake or quick bread cycle of a machine.
The Search for a Reliable Bread Machine Banana Bread
I tested many bread machine banana bread recipes and repeatedly encountered the same issue: the loaves often were underbaked, which is a problem when eggs are in the batter. After experimenting and adjusting proportions and technique, I developed a version that consistently bakes through and yields a moist, fully cooked loaf. Once I found the right balance, I tested it several times to confirm it worked every time.
Key Technique
The crucial trick for reliable results is to combine mashed banana with milk so that the total liquid component measured is 2/3 cup. This approach ensures a consistent ratio of banana to liquid across loaves, keeping the batter moisture level steady and helping the loaf bake evenly.
Mash the banana and place it in a measuring cup, then add milk until the combined volume reaches 2/3 cup. If you have more mashed banana, add less milk; if you have less banana, add more milk to reach the 2/3 cup total.
For even distribution, sprinkle the baking powder and baking soda on top of the flour in the pan so they get incorporated uniformly as the machine mixes the batter.
Banana Bread Ingredients
Note: This is not a yeast bread. Use the cake or quick bread cycle on a two-pound bread machine.
- 1 ½ cups bread flour
- ⅔ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla
- ⅔ cup combined mashed banana and milk (see instructions below)
Banana Bread Recipe for the Bread Machine
Recommended Equipment
Ingredients
- 1 ½ cups bread flour (187.5 g)
- ⅔ cup sugar (133.3 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup butter, melted (75.7 g)
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla
- ⅔ cup mashed banana and milk combined (approximately 157.7 ml) — see notes
Instructions
- Use the cake or quick bread cycle of your bread machine.
- This recipe is written for a two-pound bread machine.
- Follow your machine’s instructions for ingredient order. I used the cake cycle and medium crust on my machine.
- Mash banana, place it in a measuring cup and add milk until the total equals 2/3 cup. Add that mixture to the pan with the other wet ingredients.
- Put the dry ingredients in the pan, sprinkling the baking powder and baking soda on top of the flour so they mix in evenly.
- Start the machine on the cake or quick bread cycle and allow it to complete the program. Remove the pan carefully and let the loaf cool slightly before slicing.
Notes
This recipe is for a two-pound machine and uses the cake or quick bread setting.
Using a combined mashed banana and milk measure of 2/3 cup ensures a consistent moisture level. Add baking powder and baking soda on top of the flour so they distribute evenly when the machine mixes the batter.
This recipe was developed and tested using US customary measurements; metric values are provided as conversions.
All information is provided for general informational purposes. Nutritional details are estimates and should be used as a guideline only.