This is a classic batter bread recipe that uses over-ripe bananas to create a creamy texture and a burst of banana flavor. Like most batter breads this recipe calls for the use of baking soda and baking powder instead of yeast. The bread rises as it bakes. We’re going to use the Pizza dough setting for this bread because we’re going to finish it in the oven, and batter breads don’t need the rising cycle in the bread machine that you would get with the standard dough setting.
This bread makes a great dessert and also goes great with tea at tea-time or with coffee at breakfast. Kids love the soft and creamy texture and it’s wonderful with a small pat of soft butter. Like all batter breads you won’t see the traditional dough ball in the bread machine, but rather a batter like consistency. That’s okay and to be expected.
INGREDIENTS:
1/2 cup buttermilk (room temperature)
2/3 cup unsalted butter, 1/2 inch pieces (room temperature)
2 eggs (room temperature)
1 1/2 teaspoons pure vanilla extract
1 1/2 cups mashed bananas (The perfect bananas for this bread are slightly overripe, but not brown.)
1 teaspoon salt
1 1/3 cups sugar
2 2/3 cups unbleached flour
1 teaspoon baking powder
1 1/2 teaspoon baking soda
3/4 cups chopped walnuts
DIRECTIONS:
1Put all of the ingredients into the bread machine in the order indicated. Reserve the nuts and either add them at the beep towards the end of the mixing/kneading cycle or add them to a fruit and nut hopper if your machine has one.
2Preheat the oven to 375° F./ 190° C.
3Rub butter across a bread pan and pour the batter into the pan.
4Bake for 45 minutes up to one hour until a toothpick or skewer can be inserted into the center of the bread and comes out dry.
5When done let the bread rest in the pan for 10 minutes and then remove and serve.
Ingredients
INGREDIENTS:
1/2 cup buttermilk (room temperature)
2/3 cup unsalted butter, 1/2 inch pieces (room temperature)
2 eggs (room temperature)
1 1/2 teaspoons pure vanilla extract
1 1/2 cups mashed bananas (The perfect bananas for this bread are slightly overripe, but not brown.)
1 teaspoon salt
1 1/3 cups sugar
2 2/3 cups unbleached flour
1 teaspoon baking powder
1 1/2 teaspoon baking soda
3/4 cups chopped walnuts
Directions
DIRECTIONS:
1Put all of the ingredients into the bread machine in the order indicated. Reserve the nuts and either add them at the beep towards the end of the mixing/kneading cycle or add them to a fruit and nut hopper if your machine has one.
2Preheat the oven to 375° F./ 190° C.
3Rub butter across a bread pan and pour the batter into the pan.
4Bake for 45 minutes up to one hour until a toothpick or skewer can be inserted into the center of the bread and comes out dry.
5When done let the bread rest in the pan for 10 minutes and then remove and serve.
AuthorSteve Nubie
Hi – can I make it in my bread maker machine if it has a Cake cycle?
For this recipe is it all purpose unbleached flour or can you use bread flower I have the judycooks essentials bread machine
Bread flour has more gluten. All-purpose flour has less. Both should work well with this recipe but bread flour will give you a better rise.