Quick breads are some of the easiest recipes in baking. We’ve simplified the process even more by putting the bread machine to use for this banana bread: It’s oven-free, mixer-free and practically foolproof. No matter what bread machine you have at home, with just a whisk and a spatula you can have a fantastic banana bread with very little effort.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 10 min |
| Yield: | 1 loaf |
Ingredients
- 1 3/4 cups all-purpose flour (see Cook’s Note)
- 1 cup toasted pecans, chopped, optional
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/2 cup melted unsalted butter or vegetable oil
- 2 large eggs
- 1/4 cup buttermilk, sour cream or yogurt
- 1 teaspoon pure vanilla extract
- 4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups)
Instructions
- Whisk together the flour, pecans, brown sugar, granulated sugar, baking soda, cinnamon and salt in a large bowl. Remove the loaf pan from a 2-pound capacity bread machine, making sure the paddle is attached. Add the melted butter, eggs, buttermilk, vanilla and bananas to the loaf pan. Pour the flour mixture on top of the wet ingredients in the pan. Place the pan in the bread machine and program the machine for the cake or yeast free setting (see Cook’s Note). Once the mixture has stopped stirring or kneading, about 15 minutes, use a rubber spatula to scrape down the sides and bottom to make sure there are no pockets of unmixed ingredients.
- Bake until the cycle is over, or until a toothpick inserted into the center comes out completely clean. Remove the pan from the bread machine. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 290 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugar | 20 g |
| Protein | 4 g |
| Cholesterol | 52 mg |
| Sodium | 223 mg |