I use 3 medium sized bananas which gets just over 1 cup (I’ve found most recipes use 1 cup). I also add an extra 1/4 cup of flour, 1/4 tsp nutmeg, 1/4 tsp cinnamon and 1 tsp vanilla.

Very first attempt was perfect. Second attempt I added chocolate chips and the top of the loaf was soggy (still tasted great), I’m now on my third attempt to see if it yields the same perfect loaf as the first one. Kind of wish I had noted the humidity that day!

None of my attempts have used walnuts. I’m now thinking my batter has always been wet is because of my lack of walnuts and chocolate chips. Thankfully I know what the batter should look like, so was able to add extra flour while it was mixing.

Hmm. Could be. Maybe the sweet bread setting?

I’m sorry, Jan, my machine doesn’t give me size options when I choose the quick bread setting, so I’m not sure what size you’d choose.

I’m glad you were able to remedy things and end up with a tasty dessert, Kristi!

Same thing happened to me in my Oster. Chips melted, no banana taste, and it was very dry at 1 hour 20 minutes on quick bread setting. Maybe there’s a different setting to use on this machine that would work out well?

Thank you for letting me know you enjoyed it! And thanks for the 5-star rating! x

Great to hear, Jess! I’m glad you loved it!

I think I would just look for a pumpkin chocolate chip bread machine recipe, Melissa, so you don’t have to guess at the amount of pumpkin to substitute with.

Thank you for that I have both quick bread and sweet bread.I will use the sweet bread.

Same thing happened to my first loaf. I thought I had done something wrong. I suspect bread machines vary. Mine heats while the ingredients are mixing. I suspect that is why the chocolate chips melted. My loaf was underdone and caved in the middle. As if a hunk of mashed banana didn’t mix completely. I’m really assuming the castropy happened because of the bread machine. It did smell amazing while cooking. I wanted to throw my loaf out as well but hate wasting food. Simply; I gave it to someone else. Made it again the old fashioned way… In the oven. Better result.

Yay! I’m glad it ended up working out for you! Good thought about the chocolate chips/melting!

I thought the same thing.
This will be my second time attempting to try and make bread with a machine. Yes I’m a newbie,Lol. Hopefully it comes out good. Better start studying the manual for my bread maker

You need to use the “quick bread” setting, Beth. On my machine, that setting doesn’t have a defined size, does yours? I think, if you haven’t used your machine yet, you might want to stick the recipes in your machine’s manual. Did you check to see if there’s a similar recipe in the manual?

That’s great! I’m so glad she enjoyed it, Shannon!

1 ounce, Deidra.

Thank you so much!

I don’t think adding chocolate chips and one more ripe banana would make too much of a difference to the baking instructions, Sweta. The extra banana might mean you have to cook it a wee bit longer.

Oh rats! I believe it’s because you chose the “sweet bread” setting instead of the “quick bread” setting, Kindra. I did some googling and found this: “The sweet cycle on most bread makers is designed to prepare and bake sweet yeast breads. Don’t get it confused with the quick bread cycle, however. Quick breads don’t contain yeast, so they cook at a different pace, and require no rise time. An example of a quick bread would be something like a banana bread or zucchini bread, without yeast.”

Woohoo! So glad it went over so well, especially with an Insta-baker in the house and all! Thanks so much for giving it a try and for your rave review, Jade! x

No, similar to a banana loaf that you’d bake in the oven, no yeast is required, Michele.

No, this recipe doesn’t require yeast, Tabby. It’s not a traditional bread recipe that requires the bread to rise. It’s similar to banana bread or banana loaf that you’d bake in the oven.

Good to know about the chocolate chunks! Glad it was such a hit, Marc!

No need to mix them together first, Lyzatik.

That’s what I did.

Yep. That’s the way bread machines work, Nicole. You add the wet first and then the dry, and when you turn your machine on, it will go through a mixing and needing process.

Dear All, I have just tried this bread today and it came out PERFECTLY !!! I have added vanilla and banana syrup and used my bread machine on the “ECO” mode –
It was so delicious and perfect . thank you for sharing.

Mine is a Regal bread machine.

Oh wow! Thanks for sharing your experience, Debbie!

I’m glad you liked it, Alyssa, and that it turned out well for you. I’m always surprised too, when a recipe that works well for me doesn’t work well for others. I have to think that people perhaps make alterations to the recipe or don’t follow the instructions (even if they *think* they did). Either that or different brands of machines may yield different results. I’m really not sure, but I appreciate your feedback, and I’m so glad you found the recipe easy to follow. 🙂

You’re so welcome, Miguel! Thanks for stopping by!

Do you have an Oster Machine? Mine seems to have done that too. They all melted and blended weird. Made this in a loaf pan and worked great…I just add one more banana, some walnuts, and a quarter cup of wheat flour, or any flour (to soak up the extra banana). It was pretty darn good.

Nope. Not for this recipe, Jon.

Haha! Sounds your husband and my husband would get along great, Carol!

Yay! I’m so glad you loved it too, Katie!

The instructions that came with my (gifted) Hamilton Beach machine included a mixing, kneading, cooking time chart for each setting. I searched and found that one or two other brands also had somewhat similar charts. But most of the machines I researched did not. So, there may be no way to compare settings, and no way to predict outcome from an incomplete bread machine recipe. I even tried to identify the machine used by this author (from the pix of his control panel) but I had no luck. So, I have no idea how the settings on his machine might compare with the settings on mine.

Producing a successful loaf of bread is an exercise in chemistry and physics. As far as I can tell, successful results comes down to the controlling the mass of the ingredients, interaction between the active ingredients, and the time and wattage of the cooking cycle. Any variation from those specified (or unspecified) by the recipe’s author could result in a disappointing result.

Yay! Glad you liked it!

Thank you!!!

My Belleville bread machine came with a gluten-free banana bread recipe… I think the manual is online, so you could look and see what they do there.

You can remove the paddles just after mixing/before baking and it leaves minimum holes in the bottom. 🙂

If you’re from the UK like I am, just buy the cup measurements from any supermarket/Amazon and you can follow this recipe without converting it!

The only thing I did was sub the butter for the oil. When I first start making recipes with my bread machine, I did a little research and everything I could get my hands on said to use oil instead of butter (save the butter for the outside when you are eating it–not the inside when you are cooking it) and the reasons for it (can’t recall the reasons listed, but they made sense and I remembered the mantra!). I do use bread flour though.

I have been throwing all my ripened bananas in the freezer now for well over 2 years. When I need to use banana, I just go to the freezer and pull out what I need. They thaw ridiculously fast and I think the texture of a frozen banana is so much easier to work with than a ripened banana that has not been frozen. I wish I would have known about this ten years ago. I have no idea how many bananas I have tossed in the garbage.

I will make again but just stop baking at 70 minutes and test it. My actual baking time on my bread machine for this option is 81 minutes (out of the 1:50).

Oh yeah, I forgot….I did add a few more chips….peanut butter chips to be exact because peanut butter and banana, well, you know…..delicious. And I used pecans instead of walnuts because hubby hates walnuts.

Extra 30 mins turns out great! About to make my 3rd bread 🙂
Everybody loves it! Luv!! Thanks for the great recipe!

How strange. With that many ingredients in the bread pan, how could it only turn out an inch tall. Did your ingredients not half-way fill the bread pan before you began baking? Are you certain you didn’t leave out the flour? That’s the only way I can imagine it “not looking like bread”, being far too wet, and only being an inch tall.

My machine is a Tefal.
I use program 6 (dough mix), for 5 mins. I scrape the sides down to help mix better too.
Stop machine. And reset to program 10 (bake only).
Adjust time to 1:10 and press start.
When time up check if cooked by inserting wooden squewer. If it comes out wet and gooey cook another 10 mins.

My family loves it. Baked daily in my house.

I’m not sure, Diana. I’ve never tried any gluten free recipes. Have you searched Google and Pinterest?

No, because the rapid setting is so quick, you can only use recipes that have been modified for that setting.

Thanks, Tom! I’ll fix that!

It’s missing the “cup” after “½”.

FYI, it does not work on the rapid bake setting – from personal experience!

Sadly, I’m a bread/baking dummy, so I have no idea what to do. The model of my Oster has Quick Breads as #7 on the menu. 🙁 Perhaps you can Google some alternative steps to take? Also, not sure if you saw Scott’s comment a few down, but here’s what he says:

“What I do is use the dough setting and mix for 5 minutes using a rubber spatula to get the flour off the sides of the pan, and then press bake and bake it for about an hour and ten minutes.I then take the pan out of the machine and let the bread set for about 10 minutes before taking it out of the pan.”

I hope you get it figured out! Wish I could be of more assistance!

I have an Oster also but it does not have a quick bread setting! Help!

Thank you!

Yay! So glad you loved it, Goda! And yes! That hole in the bottom from the bread machine paddle is always a pet-peeve of mine too! lol

Yay! Glad you liked it, Linda!

Thanks for the tips!

My spam filter might have caught your first message, Becca. Sorry you didn’t enjoy the recipe. I can’t make any sense of what might have happened. When you bake chocolate chips in a banana bread in the oven, the don’t melt and make the bread brown. You can see in my photo that mine did not do that in my bread machine either. Even if they did melt, how would all that chocolate flavour disappear? Also, I’m not sure how your bananas were flavourless. We quite enjoyed the recipe, and the above commenter (April) said it worked perfectly in her machine. Sorry it didn’t work for you. 🙁

Yay! Glad you loved it, April!

For this recipe, you use the “quick bread” setting, Katie, instead of the 1.5 or 2 lb setting. Thanks for the heads up about the missing “cups”. I’ve corrected the post. 🙂

I’m not sure if it would work on the rapid setting, Tammy. I’m inclined to think that it wouldn’t. Try googling “banana bread rapid setting”, and see if anything comes up.

Eek. I’m not really sure how you’d save that. I wonder if you could set the bread pan in a regular oven to finish cooking.

All jokes aside, great recipe and I will definitely look for more from your blog!

Certainly. If you type “measurement conversion” into your google tool bar, you’ll be able to convert all of the measurements.