Banana Bread Recipe For Bread Maker Uk

We always seem to have a few bananas left over each week that are perfectly ripe for turning into tasty banana bread.

Banana bread is perfect to eat as an afternoon snack or to pop in the kid’s lunch boxes for a special treat.

There are many banana bread variations; I’ve tried a variety of combinations and cooking times but have found these ones to produce the best results.

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The bananas I use tend to be medium-sized. If you use larger bananas, you might find that the bread turns out ‘wetter’ in texture, perhaps even a little soggy. I either use two or three bananas,

Make sure this is at room temperature, or if need be, you can melt it. I make it with unsalted butter but you can use salted butter.

You can substitute the butter for vegetable oil if you prefer. As a general rule of thumb, substitute with 3/4 oil for the amount of butter in the recipe (in the case of this recipe, you’ll put in 90ml of vegetable oil).

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I usually make it with brown sugar but it can be made with caster sugar if that is all you have. You can also reduce the amount of sugar in the recipe if you wish; bananas can provide quite enough sweetness sometimes!

The eggs are beaten before they are added to the mixture. You can make this recipe without eggs, whether that’s for health reasons, or you just don’t have any eggs available.

What you should know if you don’t include eggs is that the banana loaf will turn out denser and not as moist but it will still be a tasty recipe.

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Some recipes include applesauce as a substitute or increased bananas. I’ve never made an eggless one before but this one looks pretty amazing if you want to give it a try.

If you don’t have any self-raising flour you can substitute it with plain flour and add in some baking powder. If you have bread flour, this can also be used instead, as can whole wheat flour.

If you’ve used any of my other recipes from this blog before, you’ll know that I love using cinnamon when I bake! This is an optional extra in the list of ingredients, but well worth adding. I stir it into the mixture when I’m sifting the flour in.

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If a banana is yellow, with a hint of green, and no brown speckles, the chances are it isn’t ripe enough. The browner and more speckled brown the banana is, the riper it will be.

Not only will a ripe banana be easier to mash, but it’ll also be much sweeter. That’s not to say you can’t use a less ripe banana; just be aware that it might not be as moist and sweet.

If the bananas you are using are ripe enough you will be able to easily mash them using either a fork or a potato masher.

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You’re now ready to transfer it to the greased loaf tin before putting it in the preheated oven, ready to be baked.

After the cake is ready – between 45 minutes and 1 hour, take it out and leave it to cool for around 20 minutes before removing it from the tin.

At the end of the suggested cooking time use a skewer or sharp knife to insert it into the centre of the loaf. If it comes out clean, it’s ready.

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Make sure you are not using too many bananas, sometimes, if you are using larger bananas, the extra will throw out the ratio of the ingredients and leave it with a wetter texture on the inside.

If you feel you are using the right amount of banana, it could be that you need to cook it for longer.

You should cook it for longer but without burning/overcooking the outside. Try covering the loaf pan with some foil and cooking it for a further 10 minutes.

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If by some miracle you have some leftovers to store, you will want to try and prevent them from drying out. If you store it in an airtight container it will last for a few days – don’t put it in a fridge or you will dry it out.

Yes, it can be baked in a cake tin, but you may need to reduce the cooking time. This is because the batter will be thinner in depth as it has more space to spread out.

If you are not eating it on the day that it is baked, you can lightly toast it and put some spread on it – honey or peanut butter tastes amazing! It also tastes good with some cream cheese.

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Yes. Wait for the banana bread to completely cool down. You can freeze it whole, or sliced. Wrap it in cling film or foil.

Loved this recipe! I added white and dark chocolate chips with flakes walnuts. It was delicious! I also sprinkled some Demerara sugar on top.

It is something I have thought about doing, I will try to where I can moving forward. Thanks for your comment :)

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Made this lovely banana bread recipe today. Used Doves gluten free flour and a dairy free marg so everyone in our home could eat it. Totally yummy and not too sweet. Thank you 💕The home of easy and delicious banana loaf recipes and a wealth of articles to answer all your banana loaf baking needs.

If you own a breadmaker, you'll know what a magic gadget it is. Fresh loaves to rival any professional baker's are yours at the press of a button. Not to mention the smell of home-made bread wafting through the house and impressing the visitors. However, many models have a bake-only function and we think the resultant cake-making abilities are often overlooked, particularly when it comes to loaf cakes.

The breadmaker's small size means it is cheap to run so you could easily make up our signature banana loaf recipe, line the breadmaker's bucket, pour in the mixture and bake it with delicious results. However, we have taken the gadget one stage further and got it to do our mixing as well.

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The sheer delight of the convenience of mixing and baking in one pan makes this recipe a huge winner for us - in a busy family kitchen anything that saves us time and money is celebrated! The sugars in the mixture will react to direct exposure to the heat of the pan creating a darker, crisper crust than with our oven-baked recipe- delicious, particularly when served warm as a pudding - see our article on Banana Loaf as a Pudding for more inspiration.

Please note, many breadmakers recommend lining your bucket when using the bake-only function. This recipe involves going against this advice. You must do this at your own risk. www. takes no responsibility for your choice to follow this recipe.

1. Melt the butter - either in a saucepan or in the microwave for 20 to 30 seconds depending on the microwave power.

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3. Put the bucket into the bread maker and choose a function that will immediately mix the ingredients. For some bread machines, the best function is the dough setting. If you have a pizza dough setting, this is usually even better. You need a function that does not have a rest portion but goes straight into mixing.

5. Using a rubber or silicone spatula, scrape around the inside of the bucket and into the bottom to ensure nothing has been left out of the mixing process.

7. Scrape around the bucket with the spatula again, add the raisins and mix for another 30 seconds or so until the raisins are mixed in then press Stop.

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9. Set your breadmaker to the Bake or Bake-Only setting. If you have a crust option, you may wish to set this to Light. Select the baking time. This will vary from machine to machine but start with 45 minutes.

10. When the machine beeps, open the machine slowly and see how your loaf is doing. Be very careful as everything in the machine is hot. The top should have risen slightly and a skewer inserted into the cake should come out clean.

11. If there is still batter on the skewer, gently close the lid and continue to bake for 5 or 10 minute increments until the loaf is done. In our breadmaker this takes 1 hr 10. Others take only 45 minutes.

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12. Once you are satisfied the loaf is done, stop the machine and remove the bucket using oven gloves and place it on a heat proof surface. Allow the bucket to cool for approximately 5 minutes. As the loaf cools, it will shrink slightly and will be easier to shake out from the bucket.

13. Tip out the loaf. If the cake is stuck in the bucket, loosen it from the sides of the bucket using a non-stick spatula.Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. 

*The % Daily Value (DV) tells you how much a nutrient in a food serving

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