• 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!