Best Bread Machine Banana Bread

Here is my favorite bread machine banana bread recipe, with perfectly ripe mashed bananas, warm spices like cinnamon and nutmeg, and optional walnuts for a nice crunch.

This banana bread is the easiest way to use up those brown bananas sitting on your counter. I love that the bread machine does most of the work for me, so I can have fresh banana bread without all the fuss. Plus, my kids think it’s perfectly acceptable to eat this for breakfast!

What Kind of Bananas Should I Use?

The best bananas for banana bread are the ones sitting on your counter that have turned brown and spotty – yes, those ones you thought were past their prime! Overripe bananas are actually perfect for this recipe because they’re sweeter and mash more easily, giving your bread that classic banana flavor. If your bananas are still yellow and firm, you can speed up the ripening process by placing them in a paper bag for a day or two, or even baking them in their peels at 300°F for about 15 minutes until they turn black. Don’t worry if your bananas look almost too far gone – as long as they’re not moldy, they’ll work great in your bread machine banana bread.

Options for Substitutions

This banana bread recipe is pretty forgiving, so here are some swaps you can make:

• Butter: You can use vegetable oil or melted coconut oil instead of butter. Use about 6 tablespoons of oil to replace the 8 tablespoons of butter.
• Brown sugar: White sugar works just fine if that’s what you have. You can also try honey or maple syrup (use ¾ cup), but you’ll need to reduce the liquid slightly by cutting back on the mashed banana a bit.
• Eggs: For each egg, you can substitute ¼ cup of applesauce or 1 mashed banana (though you’ll have extra banana flavor). Flax eggs work too – mix 2 tablespoons ground flaxseed with 6 tablespoons water and let it sit for 5 minutes.
• Walnuts: Pecans, almonds, or chocolate chips make great alternatives. You can also leave the nuts out completely if you prefer or have allergies.
• Flour: All-purpose flour is best here, but you can use half whole wheat flour for a heartier texture. Just know it might be a bit denser.
• Baking soda and baking powder: Don’t substitute these – they’re essential for the bread to rise properly in the bread machine.

Watch Out for These Mistakes While Baking

The biggest mistake when making bread machine banana bread is adding ingredients in the wrong order, which can throw off the mixing process – always add your wet ingredients first, then carefully layer the dry ingredients on top without stirring them together beforehand.

Another common error is using bananas that aren’t ripe enough, so make sure your bananas have plenty of brown spots and are soft to the touch, as underripe bananas won’t give you that sweet, moist texture you’re looking for.

Don’t skip the 10-minute rest period after baking, because pulling the bread out of the pan too early can cause it to fall apart or stick to the sides.

Finally, resist the urge to slice into your banana bread right away – waiting the full 2 hours for it to cool completely prevents it from turning gummy and makes for cleaner, prettier slices.

What to Serve With Banana Bread?

Banana bread is perfect for breakfast or an afternoon snack, and it’s even better when you slather a warm slice with some butter or cream cheese. I love pairing it with a hot cup of coffee or tea – the cinnamon and walnut flavors really shine through when you’ve got something warm to sip on. If you’re serving it for brunch, it goes great alongside scrambled eggs and fresh fruit, or you can toast it up the next day and spread some peanut butter on top for a quick breakfast. For a dessert twist, try serving it with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Instructions

Store: Keep your banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It actually gets even more moist as it sits, so don’t worry if you can’t finish it right away!

Refrigerate: If you want to keep it longer, pop it in the fridge where it’ll stay fresh for up to a week. Just let it come to room temperature before eating, or warm up a slice in the microwave for about 15 seconds for that fresh-baked feel.

Freeze: Banana bread freezes really well for up to 3 months. Wrap individual slices in plastic wrap, then put them all in a freezer bag so you can grab just what you need. Thaw at room temperature or microwave from frozen for a quick snack.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2650-2850
• Protein: 38-45 g
• Fat: 110-120 g
• Carbohydrates: 390-420 g

Ingredients

For the wet ingredients:

• 4 bananas (very ripe and mashed with a fork)
• 8 tbsp butter (melted and cooled to room temperature)
• 2 eggs (large, at room temperature for better emulsion)
• 1.5 tsp vanilla

For the dry ingredients:

• 1.25 cups brown sugar
• 2 cups flour (I always use King Arthur all-purpose flour)
• 1.25 tsp baking soda
• 1 tsp baking powder
• 0.5 tsp salt (I prefer Redmond Real Salt for best minerals)
• 1 tsp cinnamon
• 0.25 tsp nutmeg
• 0.5 cup walnuts (chopped into 1/4-inch pieces, optional but recommended for crunch)

Step 1: Prepare Ingredients and Mise en Place

• 4 bananas, mashed
• 8 tbsp butter, melted and cooled
• 2 large eggs, at room temperature
• 0.5 cup walnuts, chopped

Mash the very ripe bananas with a fork in a small bowl until mostly smooth with just a few small lumps remaining—this texture creates the best crumb in banana bread.

Melt the butter and let it cool to room temperature; this prevents the eggs from cooking when combined.

Ensure eggs are at room temperature as well, which helps them emulsify properly with the wet ingredients for a more tender crumb.

Chop walnuts into roughly 1/4-inch pieces if using.

Measure out all dry ingredients (flour, baking soda, baking powder, salt, cinnamon, and nutmeg) and set aside separately from the wet ingredients.

Step 2: Combine Wet Ingredients in Bread Machine Pan

• mashed bananas from Step 1
• melted butter from Step 1, cooled
• 2 large eggs
• 1.5 tsp vanilla

Add the mashed bananas to your bread machine pan first, followed by the cooled melted butter.

Crack in the room-temperature eggs and add vanilla extract.

Stir these wet ingredients together briefly with a spoon until just combined—you don’t need to beat them, as the bread machine will do the mixing work.

This layering method helps the machine incorporate all the wet ingredients evenly when it starts its first cycle.

Step 3: Add Dry Ingredients and Sugar

• 1.25 cups brown sugar
• 2 cups flour
• 1.25 tsp baking soda
• 1 tsp baking powder
• 0.5 tsp salt
• 1 tsp cinnamon
• 0.25 tsp nutmeg

Pour the brown sugar over the wet ingredients in the pan, spreading it evenly.

Then add the dry ingredient mixture (flour, baking soda, baking powder, salt, cinnamon, and nutmeg) on top of the sugar.

I like to add the dry ingredients last and slightly mounded so the bread machine’s initial mix cycle can properly incorporate everything without overworking the batter.

Do not stir; let the machine handle the mixing.

Step 4: Start Bread Machine and Add Mix-ins

• 0.5 cup chopped walnuts from Step 1

Close the bread machine pan lid and select the Quick Bread or Cake setting with Light Color option.

Press start to begin the cycle.

After the machine completes its first mixing cycle (usually 2-3 minutes), open the lid and add the chopped walnuts if using.

I find that adding nuts after the initial mix prevents them from breaking apart too much, which keeps them crunchier throughout the bread.

Close the lid and allow the machine to continue its baking cycle.

Step 5: Bake and Cool in Machine

Allow the bread machine to complete its full baking cycle, which takes approximately 1 hour and 20 minutes.

Once the cycle finishes, the bread machine will beep to alert you.

Remove the pan from the machine and let the banana bread sit in the pan for 10 minutes—this resting period allows the interior to set slightly, making it easier to remove without breaking.

Step 6: Remove and Cool Completely

Carefully turn the pan upside down onto a cooling rack, gently tapping the bottom and sides to release the bread.

If it doesn’t release easily, run a thin knife around the edges and try again.

Let the banana bread cool completely on the rack for at least 2 hours before slicing—this allows the interior to continue setting and makes for cleaner, more attractive slices.

Cutting too early will result in a slightly gummy crumb, so patience here pays off.

Best Bread Machine Banana Bread

Delicious Best Bread Machine Banana Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings 10 slices

Calories 2750 kcal

Ingredients

  

For the wet ingredients::

• 4 bananas (very ripe and mashed with a fork)
• 8 tbsp butter (melted and cooled to room temperature)
• 2 eggs (large, at room temperature for better emulsion)
• 1.5 tsp vanilla

For the dry ingredients::

• 1.25 cups brown sugar
• 2 cups flour (I always use King Arthur all-purpose flour)
• 1.25 tsp baking soda
• 1 tsp baking powder
• 0.5 tsp salt (I prefer Redmond Real Salt for best minerals)
• 1 tsp cinnamon
• 0.25 tsp nutmeg
• 0.5 cup walnuts (chopped into 1/4-inch pieces, optional but recommended for crunch)

Instructions

 

• Mash the very ripe bananas with a fork in a small bowl until mostly smooth with just a few small lumps remaining—this texture creates the best crumb in banana bread. Melt the butter and let it cool to room temperature; this prevents the eggs from cooking when combined. Ensure eggs are at room temperature as well, which helps them emulsify properly with the wet ingredients for a more tender crumb. Chop walnuts into roughly 1/4-inch pieces if using. Measure out all dry ingredients (flour, baking soda, baking powder, salt, cinnamon, and nutmeg) and set aside separately from the wet ingredients.
• Add the mashed bananas to your bread machine pan first, followed by the cooled melted butter. Crack in the room-temperature eggs and add vanilla extract. Stir these wet ingredients together briefly with a spoon until just combined—you don't need to beat them, as the bread machine will do the mixing work. This layering method helps the machine incorporate all the wet ingredients evenly when it starts its first cycle.
• Pour the brown sugar over the wet ingredients in the pan, spreading it evenly. Then add the dry ingredient mixture (flour, baking soda, baking powder, salt, cinnamon, and nutmeg) on top of the sugar. I like to add the dry ingredients last and slightly mounded so the bread machine's initial mix cycle can properly incorporate everything without overworking the batter. Do not stir; let the machine handle the mixing.
• Close the bread machine pan lid and select the Quick Bread or Cake setting with Light Color option. Press start to begin the cycle. After the machine completes its first mixing cycle (usually 2-3 minutes), open the lid and add the chopped walnuts if using. I find that adding nuts after the initial mix prevents them from breaking apart too much, which keeps them crunchier throughout the bread. Close the lid and allow the machine to continue its baking cycle.
• Allow the bread machine to complete its full baking cycle, which takes approximately 1 hour and 20 minutes. Once the cycle finishes, the bread machine will beep to alert you. Remove the pan from the machine and let the banana bread sit in the pan for 10 minutes—this resting period allows the interior to set slightly, making it easier to remove without breaking.
• Carefully turn the pan upside down onto a cooling rack, gently tapping the bottom and sides to release the bread. If it doesn't release easily, run a thin knife around the edges and try again. Let the banana bread cool completely on the rack for at least 2 hours before slicing—this allows the interior to continue setting and makes for cleaner, more attractive slices. Cutting too early will result in a slightly gummy crumb, so patience here pays off.