This easy Einkorn banana bread recipe for a bread maker creates a moist, delicious loaf. If you’re not an Einkorn user, use the all-purpose flour you prefer and still get an amazing loaf. Transform basic ingredients into a heartwarming, tastebud-tingling treat. It all starts with simple ingredients, with ripe bananas taking the spotlight. Feel free to add your own twist with ingredients like nuts or vanilla extract. So, let’s mash those bananas, beat those eggs, and let the delicious aroma of banana bread fill our kitchens.
Banana Bread Recipe for a Bread Maker or Oven
If you’re new to Einkorn flour and have questions about what it is, how to convert your recipes to it, or you’re looking for tips for using it, you can find help in our articles on Einkorn. While I use Einkorn as my flour, you can use the all-purpose flour you prefer and get the same amazing loaf of banana bread.
Before anything else, you should have your bananas ripe and ready. If they’re just shy of perfect ripeness, here’s a quick trick: set the temperature to 300°F (150°C). Place the unpeeled bananas on a baking sheet and bake them for about 15-20 minutes, or until the skins blacken and the insides soften. Keep an eye on them to ensure they don’t overcook, as oven temperatures and the initial ripeness of the bananas can vary.
When it comes to banana bread, sugar isn’t just sugar. Use fine granulated sugar to ensure it completely dissolves in the batter, avoiding any grittiness. Remember, we’re crafting texture as much as taste.
Melted butter should be cooled but liquid. If it’s too hot, it will start cooking your eggs when you mix them together, and you definitely don’t want that. Aim for a state that’s just liquid enough to blend well with the other ingredients without altering their temperature.
Eggs, the great binders, should be at room temperature so they integrate more smoothly into your batter. Cold eggs can re-solidify your melted butter, leading to an uneven mix. Simply leave them out for about 30 minutes before you start your prep, and you’ll be set.
I always sift my Einkorn flour before adding it to my cakes or cookies. I find it helps create a lighter batter. Also, I find adding the Einkorn last prevents overmixing, which causes baked goods to collapse when baked.
For all-purpose flour, don’t just scoop it directly from the bag. Fluff it up a bit with a spoon, then spoon it into your measuring cup and level it off with a knife. This method prevents packing and ensures you don’t end up with denser bread than intended.
Baking soda, though a minor player in quantity, is a major one in function. We only use a natural baking soda you can read about it in our dedicated article. Be sure your baking soda is fresh because it loses potency over time. A quick test? Drop a pinch into a cup of vinegar. If it bubbles vigorously, it’s good to go.
Salt, often overlooked, should be fine. It’s there to balance and enhance, not to stand out. We only use real salt. You can read about the different types of salt in our dedicated article.
Finally, if you’re opting for that added crunch of nuts in this banana bread recipe for a bread maker, toast them slightly before adding them to your mix. Toasting enhances their flavor and keeps them from becoming soggy in your bread. A light toss in a dry pan until fragrant, let them get cool to the touch, and they’re ready to be added to the recipe.
Ingredients
- 3 – 4 overripe medium bananas, mashed
- 1/2 cup unsalted butter, softened (or 1/4 cup butter and 1/4 cup coconut oil)
- 3/4 cup sugar
- 1/2 cup (brown sugar) Optional but recommended
- 2 large eggs
- 1/4 cup buttermilk (or whole milk)
- 2 teaspoons Vanilla extract
- 2 cups of Einkorn all-purpose flour or regular all-purpose flour
- ⅓ teaspoon real salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon ground nutmeg
- 2 teaspoons real cinnamon
- 1/8 tsp ground cloves
- 1 Cup chopped walnuts or pecans
Bread Maker Settings for Banana Bread
Now that we’ve covered the crucial elements that go into making a loaf of exceptional banana bread, it’s time to focus on the final yet pivotal step: selecting the right settings on your bread maker. This might seem like a small detail, but it’s the difference between a good banana bread and a great one.
Firstly, understand that not all bread makers have the same settings or options, but most will have a “Quick Bread” or “Cake” mode. This is the setting you’re going to want to find and use. If your machine doesn’t explicitly list either of these, look for a setting that specifies it’s for ‘Breads that do not use yeast’ as banana bread falls into this category.
Why this setting? Simply put, banana bread doesn’t rely on yeast to rise. Instead, it uses the baking soda that we’ve talked about, which interacts with the wet ingredients to give our bread that beautifully tender crumb and lift, without the need for proofing time that yeast requires.
- Preparing the Bread Maker: Before you start adding in your ingredients, ensure that the bread pan is properly inserted into the bread maker and the paddle is properly attached. This might sound basic, but it’s easy to overlook and can lead to significant frustrations later on.
- Layering Ingredients: Most bread makers recommend adding liquids first, then dry ingredients.
- First, add the cooled, melted butter, followed by your room-temperature eggs, and then add your beautifully ripened mashed bananas.
- Next, add your combined dry ingredients on top – your Einkorn or all-purpose flour, sugar, baking soda, salt, and finally, if you’re using them, the nuts.
- Selecting the Setting: Navigate your bread maker’s menu to find the “Quick Bread” or “Cake” setting. Select it, and then, depending on your model, choose the crust color if your machine offers this option. For banana bread, a light crust is generally preferred to prevent the edges from becoming too hard.
- Starting the Process: Once you’ve ensured that your settings are correct, start the bread maker. Now, this is crucial: don’t open the lid to peek! I know it’s tempting, but every time you do, you’re potentially affecting the temperature and humidity inside, which can alter the outcome of your bread.
- Completion and Cooling: After the bread maker indicates that your banana bread is ready, don’t rush to take it out. Allow it to sit in the machine for about 10-15 minutes. This lets it begin to cool down gently, making it easier to remove and helps prevent the bread from falling apart.
- After allowing it to sit, turn your loaf out of the pan onto a wire rack to cool completely.
- Wait until it’s completely cooled (if you can) before cutting to prevent the loaf from being crumbly. I know I don’t always make it. I love that first piece with fresh butter on it! Enjoy!
To Bake the Banana Bread in the Oven
- To bake it in the oven, prepare your pan (I butter mine)
- Pour the batter into the pan
- Bake for an hour in a preheated oven at 350 F.
- Then, do the toothpick test to see if it’s done. If it’s not, check it every 5 minutes.
- When it’s done, place the pan on its side on a cooling rack for 10 minutes before you turn out the loaf. This helps prevent settling and collapse when you turn it out.
- Allow to cool completely, slice, and Enjoy!
Einkorn Banana Bread Recipe for a Bread Maker
Ingredients
- 3 – 4 overripe medium bananas mashed
- ½ cup unsalted butter softened (or 1/4 cup butter and 1/4 cup coconut oil)
- ¾ cup sugar
- ½ cup brown sugar Optional but recommended
- 2 large eggs
- ¼ cup buttermilk or whole milk
- 2 teaspoons Vanilla extract
- 2 cups of Einkorn all-purpose flour or regular all-purpose flour
- ⅓ teaspoon real salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon ground nutmeg
- 2 teaspoons real cinnamon
- ⅛ tsp ground cloves
- 1 Cup chopped walnuts or pecans optional
Instructions
- Before you start adding in your ingredients, ensure that the bread pan is properly inserted into the bread maker and the paddle is properly attached. This might sound basic, but it’s easy to overlook and can lead to significant frustrations later on.
Most bread makers recommend adding liquids first, then dry ingredients.
- First, add the cooled, melted butter, followed by your room-temperature eggs, and then add your beautifully ripened mashed bananas.
- Next, add your combined dry ingredients on top – your Einkorn or all-purpose flour, sugar, baking soda, salt, and finally, if you’re using them, your toasted nuts.
- Selecting the Setting: Navigate your bread maker’s menu to find the “Quick Bread” or “Cake” setting. Select it, and then, depending on your model, choose the crust color if your machine offers this option. For banana bread, a light crust is generally preferred to prevent the edges from becoming too hard.
- Start the bread maker once you’ve ensured that your settings are correct. Now, this is crucial: don’t open the lid to peek! I know it’s tempting, but every time you do, you’re potentially affecting the temperature and humidity inside, which can alter the outcome of your bread.
- After your banana bread is ready, don’t rush to take it out of the bread maker. Allow it to sit in the machine for about 10-15 minutes. This lets it begin to cool down gently, making it easier to remove and helps prevent the bread from falling apart.
- After allowing it to sit, turn your loaf out of the pan onto a wire rack to cool completely.
- Wait until it’s completely cooled (if you can) before cutting to prevent the loaf from being crumbly. I know I don’t always make it. I love that first piece with fresh butter on it! Enjoy!
Nutrition
Banana Bread Recipe for a Bread Maker: FAQ
- What type of bananas should I use in a banana bread recipe for a bread maker?
The best bananas for banana bread are ripe to overly ripe ones, as they are sweeter and mashed easily. - Can I add nuts or other mix-ins to my bread maker banana bread?
Absolutely! Feel free to add nuts, chocolate chips, or dried fruits to your banana bread. Just make sure to fold them into the batter before you start the bread maker. - What’s the ideal setting on my bread maker for banana bread?
Most bread makers have a specific setting for ‘Quick Bread’ or ‘Cake’. Use this setting for banana bread. - How do I prevent the banana bread from sticking to the bread maker?
To avoid sticking, lightly grease the bread pan of your bread maker with butter or a non-stick spray before adding your ingredients. - Can I use alternative flour in my banana bread recipe for a bread maker?
Yes, you can use alternative flour like almond flour or whole wheat flour. However, keep in mind that this might change the texture and density of the bread. You may also have to alter the liquid ingredients for these types of flour. - How do I know when my banana bread is done in the bread maker?
Banana bread typically takes about 1 hour to bake in a bread maker. To test for doneness, insert a toothpick into the center of the bread. If it comes out clean, your bread is done. - Can I make banana bread in my bread maker without eggs?
Yes, you can make egg-free banana bread. Substitute each egg with a mix of baking powder, water, and vinegar, or use a commercial egg replacer available in stores. I have been told these change the texture and taste of the bread.
You May Also Enjoy
- Easy, Moist Einkorn Carrot Cake with Cream Cheese Frosting (Works With Any All-Purpose Flour)
- Einkorn Cinnamon Bread Recipe (Works With Any All-Purpose Flour)
- Instant Pot Einkorn Banana Bread Recipe
Wrap UP
Remember, patience is key. From the careful selection and preparation of your ingredients to the final waiting period before enjoying your creation, each step is a testament to the dedication you’ve put into crafting this banana bread.
So there you have it. With the right settings on your bread maker and a mindful approach to adding your ingredients, you’re well on your way to creating a banana bread that not only nourishes the body but also warms the soul. Enjoy the process, savor the aromas, and most importantly, relish the moment you finally get to taste the banana bread recipe for a bread maker you’ve created. May your kitchen always be filled with the aromas of adventure and the warmth of homemade joys. Happy baking!
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