I am drowning in browning bananas.
For some reason, we always end up with one or two from each bunch that are just too ripe to eat plain. I hate to waste, so into the freezer those browning bananas go. I use quite a few of them in my favorite muffin recipe (coming to the blog soon!), but I still have LOTS of bananas in the freezer.
I like banana bread, but most of the time, I’m just too
lazy busy to make banana bread from scratch. But I can throw things in the bread machine. A few minutes work for a fresh loaf? I’m in. I’d never tried banana bread in the machine, but now that I’ve tried this recipe from At Home with Nikki, I’ll be making banana bread in the machine a lot more often. I did make one change to Nikki’s recipe — I omitted the nuts so that my boys can take slices of this delicious bread to school as snack in their nut-free classrooms.
Bread Machine Banana Bread
- 2 large eggs
- 1/3 cup butter
- 1/8 cup milk
- 2 bananas, smashed
- 2/3 cup sugar
- 1-1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1-1/3 cup bread flour
Make sure all ingredients are room temperature. Put all the wet ingredients (eggs, butter, milk and smashed bananas) into the bread machine. In a separate bowl, combine the remaining dry ingredients, mixing well, then add them to the bread machine. You’re ready to bake! Use the Quick Bread setting on your bread machine. Sit back and let the machine do the work! When time’s up, remove the bread from the machine and flip it out of the pan to cool completely before cutting. Bread should be moist and dense.
Some of you may remember that I used to have a recipe blog that I used as my online cookbook. To simplify things, I’m going to start merging the recipes onto this blog instead, with the category “cookbook.”