Ripe, well-mashed bananas bring natural sweetness and moisture to this loaf, deepened with a hit of brown sugar, vanilla, and warm cinnamon in every slice. Your bread machine does all the heavy lifting here — just layer the wet ingredients with the dry on top, let the Quick Bread cycle run its course, and walk away while it mixes and bakes itself into a tender, golden loaf. Chopped walnuts scattered over the top add a nice bit of crunch if you want it, though the bread is plenty satisfying on its own. The toothpick test takes the guesswork out of timing, so you'll know exactly when that center is set and ready to rest. Once it's cooled and sliced, you get a moist, banana-forward crumb that's just as good toasted with butter the next morning. It's an easy one to add to a gluten free baking rotation, especially on days when you want homemade bread without much hands-on effort.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →10 servings
Mash the peeled bananas in a bowl with a fork or potato masher until smooth with only small lumps remaining, about 1 1/4 cups total.
Add the eggs, melted butter, brown sugar, and vanilla extract to the mashed bananas and stir until evenly combined.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
