Home » » Food Processor Five Banana Bread
Published: · Modified: by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.
Jump to Recipe Print Recipe
Want banana bread without the arm workout? Use a food processor to create an easy banana bread batter. Pour into a loaf pan, bake and voila!
Whenever I visit my mom's, I ALWAYS see a bundle or two of perfectly browned bananas. I ALWAYS leave with those said bananas. Banana bread is ALWAYS the answer on how to use them. Now, maybe I'm picky but mashing bananas doesn't seem like the best way to distribute them. Instead, I'd rather blend them smooth in a food processor. But, why stop there? Let's make the entire batter in the food processor hence this Food Processor Five Banana Bread recipe!
The key is to moist and banana-y bread is to freeze your banana first and then completely thaw. The bananas are release all of there juices and deliver an intense-banana rich flavor in this dense and moist banana bread. I love when the banana bread is room temperature and served with a layer of soft butter and topped with sea salt!
I love myHamilton Beach Food Processor! It holds up to 12 cups and has 3 modes including puree which I used for this recipe. In just a few minutes with a few clicks, this batter comes together. This allows the bananas to be evenly distributed in the batter.
Love Nutella and bananas together? You have to check out my Food Processor Banana Nutella Swirl Bread recipe!
How to Make Food Processor Five Banana Bread?
- Preheat oven to 350 F. Line a 9x5 loaf pan with parchment paper and spray with nonstick spray. Set aside.
- In a 12-cup food processor, add in 5 bananas (previously frozen now thawed), 1 cup of granulated sugar, and 1 stick of unsalted butter melted. Puree for a few seconds until combined.
- Add in 2 eggs and 2 teaspoon of vanilla extra. Puree for a few seconds until combined.
- Add in all dry ingredients. Puree for a few seconds until combined.
- Carefully remove the blade and set aside. Using a silicone spatula, scrape sides of the bowl and give a quick stir to make sure everything is combined.
- Pour batter into the prepared loaf pan and spread evenly. Bake for 60-70 minutes or until a wooden skewer comes out clean.
- Cool bread in pan for 10 minutes. Remove and cool to room temperature and enjoy!
- Store Banana breadin plastic wrap, tin foil or in an airtight container at room temperature for up to 4 days.
Food Processor Five-Banana Bread
Mara
Looking for a delicious moist banana breadrecipe? This recipe is easy to make, no need for a mixer!The batter is completely made in a food processor.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Resting time 10 mins
Total Time 1 hr 20 mins
Course Breakfast
Servings 9 slices
Calories 359 kcal
Ingredients
- 5 bananas* frozen then thawed**
- 1 cup granulated sugar
- ½ cup unsalted butter melted
- 2 eggs
- 2 tablespoon vanilla
- 2 cups all-purpose flour
- 1 and ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
Instructions
Pre-heat oven to 350°F. Line a 9x5 loaf with parchment paper, spray with non-stick spray and set aside.
In a food processor, blend thawed bananas, sugar, and melted butter until combined.
Remove the top and add in eggs and vanilla. Place the top back on and blend.
Remove the top and add in the rest of ingredients. Place the top back on and blend until combined.
Carefully remove the top and blade. Using a silicone spatula, stir a few times until completely combined.
Pour batter into the prepared loaf.
Bake for 60-70 minutes or until a wooden skewer comes out clean.
Keep banana bread in the loaf pan and cool for 10 minutes.
Carefully remove loaf from the pan, move onto a cooling rack and cool until room temperature.
Store bread wrapped in plastic wrap, tin foil, or an airtight container at room temperature for 4 days.
Notes
*Use browned overripe bananas for optimal moist banana bread
**to thaw bananas: I like to take my frozen unpeeled bananas which are bagged in a large gallon bag out of the freezer and set in the fridge with a bowl underneath overnight. OR if you forget to take them out the night before put the unpeeled frozen bananas in a large gallon bag and submerge the sealed bag into the hot-warm water and let it sit for 10-20 minutes.
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.
Nutrition
Calories: 359kcal | Carbohydrates: 59g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 233mg | Potassium: 282mg | Fiber: 3g | Sugar: 31g | Vitamin A: 410IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 2mg
Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara
« Strawberry Red Wine Sauce
Strawberry Pop-Tart Bark »
Reader Interactions
Comments
Wendy says
Do you have any modifications for high altitude?
Reply
Mara says
Hi Wendy! I've been working on a High Altitude Banana Bread recipe. Not sure when I will make it live on the website but it is in the works. Thanks for asking!
Reply
Mir Delisle says
Wow! I also made this after a long day at work - those bananas on the counter were either going to get tossed, or going into a bread... I loved how easy it was in my new food processor! I did switch 2/3 of the flour for oats - I love oats in baking!Reply
Bj says
Just made this for the first time. Came home from work, so tired, but wanted to use my frozen bananas.. found this great recipe online, and was so happy to not have to go through a lot of mess to make it. It’s Super Bowl Sunday and I figured the men would want to have something sweet after watching the game so came out of the oven and it is wonderful. I will use this recipe time and time again.
Reply
