:max_bytes(150000):strip_icc()/banana-bread-machine-recipe-304378_11-5b1eaad73418c600360db8ce.jpg)
Quick and easy banana bread recipe made in a bread machine.
- Carbohydrate 248.329798508905 g
- Cholesterol 619.531666660039 mg
- Fat 135.396833823943 g
- Fiber 12.8459603965863 g
- Protein 42.9831285121277 g
- Saturated Fat 64.3847875821856 g
- Serving Size 1 1 Serving (907g)
- Sodium 42728.7704612492 mg
- Sugar 235.483838112319 g
- Trans Fat 9.39604699352027 g
- Calories 2361 calories
Step-by-step
- place ingredients in pan
- select dough cycle, mix 3-5 minutes until bananas are mashed and ingredients combined.
- using rubber spatula scrape sides making sure there are no pockets of unmixed ingredients
- select BAKE cycle
- remove pan from machine and allow to cool 10 min
- remove bread from pan and allow to cool completely on wire rack
Managing the Machine Cycles and Temperature
Scrape the interior pan walls with a rubber spatula three to five minutes into the initial dough cycle to eliminate hidden flour pockets before baking begins. Banana bread originated as a resourceful use for overripe fruit following the popularization of commercial chemical leaveners in the twentieth century. Letting the baked loaf rest inside the removed metal pan for precisely ten minutes allows the interior starches to set sufficiently without steaming the crust into a soggy texture. Transfer the loaf to a wire rack after that rest period so air circulates freely around all sides.Flour Substitutions and Structural Consequences
Swapping all-purpose flour for high-protein bread flour alters the crumb structure by developing a denser, chewier gluten network that holds heavy fruit purees differently. Ripe bananas should feature heavily speckled yellow skins for optimal natural sweetness and moisture contribution. Store the fully cooled loaf wrapped tightly at room temperature for up to three days, or refrigerate it to extend shelf life by an additional forty-eight hours.
