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.
Put 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.
Preheat the oven to 375° F./ 190° C.
Rub butter across a bread pan and pour the batter into the pan.
Bake 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.
When done let the bread rest in the pan for 10 minutes and then remove and serve.