I’ve been making banana loaf in my Cuisinart Compact Automatic Bread Maker (CBK-110) for a year. I bought it on sale for about $120. Scrolling through the customer reviews on Best Buy convinced me it was worth a spot on my counter.
I live in a small Chicago apartment, and my oven runs hot. The bread maker keeps the kitchen cool and calm. Plus, the house smells like a bakery. That part still makes me smile.
If you want the granular scoop on how the machine holds up, I put together a full banana loaf bread maker review with extra photos and troubleshooting tips.
Why I wanted a “banana loaf machine”
I bake banana bread a lot. It’s our Saturday thing. My 8-year-old likes to mash the bananas with a fork. I like pressing one button and walking away. The bread maker has a Cake/Quick Bread program, which works for banana loaf. No yeast. No guesswork.
Is it perfect? Not quite. But it makes a tall, moist loaf with little fuss. On school nights, that’s gold.
My first loaf: messy, tasty, and a little loud
Here’s what I did the first time:
- Used 3 very ripe bananas (about 1½ cups mashed)
- 2 eggs
- ½ cup melted butter
- ¾ cup sugar
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla
- A big pinch of cinnamon
- ½ cup chopped walnuts (Costco bag, nothing fancy)
I put wet stuff in the pan first (bananas, eggs, butter, vanilla). I whisked the dry stuff in a bowl. Then I poured it on top of the wet. I picked the Cake program, crust “Light,” and pressed Start.
The machine mixed for a bit and beeped for add-ins. I tossed in the walnuts. It shook the counter more than I thought it would—nothing crazy, but I did slide a cutting board under it to keep it steady. The cycle ran about 1 hour 35 minutes. When it ended, I checked with a toothpick. Clean. Done.
The loaf was tall and golden. The edges were a little darker than the center. The crumb? Soft and moist, like a bakery muffin. My kid stole the first slice while it was still warm. Honestly, I did too.
Little wins (and little oops)
- One time I used cold eggs and cold bananas. The top sank a bit. Room temp works better.
- I tried coconut oil instead of butter. It worked, but the loaf was denser.
- I swapped half the white sugar with brown sugar. Great flavor. Slightly darker crust.
- Nuts set off my neighbor’s allergy, so I used chocolate chips. No one complained.
- The paddle sometimes sticks in the loaf. I use the tool to pop it out. It leaves a small hole in the bottom. Not cute, but I don’t mind.
If you’re curious about tackling sourdough in a bread maker (sticky dough and all), I recently tried a sourdough bread maker and shared what helped me avoid a gummy mess.
You know what? The machine beeps are loud. Fine during the day. Not at 6 a.m. So I start it around breakfast, not before.
My best banana loaf setup (simple and steady)
- Light crust
- Cake/Quick Bread program
- Room temp ingredients
- Scrape down the sides once during the first mix (rubber spatula)
- Check doneness with a toothpick
- If it’s a tad wet, I hit “Bake” for 10 more minutes
I let the loaf sit in the pan for 10 minutes, then flip it out. I cool it on a rack. If I wrap it while it’s still warm, it stays extra moist by morning. Next-day slices are peak slices.
Cleaning and care (nothing scary)
The pan is nonstick. I don’t use the dishwasher. I rinse with warm water and a soft sponge. The paddle loosens if I soak the pan for 10 minutes. I wipe the inside walls of the machine after it cools; banana splashes happen.
Small tip: Don’t park it right under a cabinet. The steam vent can leave a damp spot above it.
When the machine’s off duty, a fitted bread-maker cover from CoverMaker keeps dust off and your counter looking tidy.
When it beats the oven (and when it doesn’t)
- Bread maker wins when I’m busy. I load, press Start, and walk away.
- It’s also great in summer. My oven turns the kitchen into a sauna.
- Oven wins if you love a deep, crunchy crust. The bread maker loaf is softer all around. If I want crispy edges, I pull the loaf and finish it in the oven for 8–10 minutes at 350°F. Easy fix.
Handy tips I wish I knew sooner
- No ripe bananas? Freeze them (peel off), then thaw. Or microwave a banana (in its peel) for 30 seconds, cool, and use.
- Don’t use the delay timer with eggs or fresh banana. Not worth the risk.
- If the top cracks, that’s fine. It’s normal for quick breads.
- If the machine skids, set it on a silicone mat or a thick cutting board.
The good vs. the not-so-good
What I loved:
- The loaf stays moist and tall
- One-button bake, low hassle
- Mix-in beep is great for nuts or chips
- Small footprint; easy to stash
What bugged me:
- Tall, narrow slices (vertical pan shape)
- Paddle hole in the bottom of the loaf
- Loud beeps; mild shaking during mix
- Edges can brown faster than the center on Dark crust
A quick comparison note
I also tried my friend’s Zojirushi Home Bakery Mini. Its Cake course ran a little shorter and made a smaller, neater loaf, perfect for two people. My Cuisinart makes a bigger loaf and costs less. Both made yummy banana bread. The Cuisinart just fits my family better.
Final take: should you get one for banana loaf?
If you bake banana bread often, this is worth it. It saves time, and the results are steady. If you only bake once in a while and crave a crisp crust, stick with the oven.
Me? I keep the bread maker on the counter. Saturdays smell like banana, vanilla, and a tiny bit of cinnamon. That’s a good way to start a weekend, don’t you think?
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For anyone baking in the Treasure Valley and craving post-loaf spontaneity, Nampa locals can check out the dedicated scene at OneNightAffair’s Nampa hookups page, where location-based matching and real-time chat let you lock in same-night plans without endless scrolling.
And if your Saturday mood ever shifts from loaf to waffles, my weekend with a cast iron waffle maker was another cozy kitchen adventure worth checking out.
My go-to banana loaf recipe (bread maker)
- 3 ripe bananas, mashed (about 1½ cups)
- 2 large eggs, room temp
- ½ cup melted butter (or neutral oil)
- ¾ cup sugar (half white, half brown if you like)
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla
- ½ teaspoon cinnamon (optional)
- ½ cup walnuts or chocolate chips
Steps:
- Add wet to pan: bananas, eggs, butter, vanilla.
- Whisk dry in a bowl; pour on top.
- Select Cake/Quick Bread, crust Light, press Start.
- Add nuts/chips at the beep. Scrape sides once if needed.
- Toothpick test at the end. If sticky, press Bake for 10 extra minutes.
- Cool 10 minutes in pan, then on a rack. Slice when warm, or wait for tidy slices.
Need a different-sized loaf? The folks at Bread Dad have a handy 1-lb bread machine banana bread recipe that scales down nicely.
That’s my real-life take. Messy counters, happy kid, soft slices. I’ll keep making it.