About this recipe:This is mega simple and it doesn't have to be dairy free - just substitute dairy items for non-dairy in list. My breadmaker has a mix and cook setting so I just load it all in and let the machine do all the work. If your machine only cooks, or you are cooking in a conventional oven, just mix all the ingredients together in a bowl with a fork first.
4 to 5 tablespoons soya milk (or water) - optional
1 handful raisins, nuts, chocolate chips or sultanas
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Method Prep:10min › Cook:50min › Ready in:1hr
In the breadpan of a bread machine, roughly combine all the ingredients and any 'extras' with a fork except the milk.
Add the milk (or water) if using - if you prefer a firmer, drier bread you don't need this; if you want a softer, cakier texture, use the liquid.
My machine mixes and cooks for 1 hour 50 minutes. If you are just cooking, put on cake or rapid setting, or in the oven about 45 to 50 minutes at 180 C / Gas 4 (check that a skewer comes out clean to see if it's done, if not leave a little longer).
Take pan out of bread machine (or tin out of the oven), leave to cool for 20 to 30 minutes, then run a butter knife around the edge to help it out of the tin. Turn out and try not to eat it all in one go!
Try taking out 2 tablespoons of sugar and replacing with 2 tablespoons of honey or peanut butter.
Fantastic recipe. It's so hard to find yummy recipes for my son who is allergic to everything. I substituted the flour with spelt flour and replaced one spoon of sugar with a spoon of maple syrup. Came out a great deal better than any banana bread I've ever made with eggs and it's scrumptious. Thank you DeniseMace - 15 May 2010
Very easy to make. Did it almost as per recipe, in the oven, but with milk and half butter/half vegi fat. It was perfect, as good as in any cafe, but strangely that was disappointing. It lacked character! Will definitely add nuts and darker sugar when I make it next time, to make it more interesting. - 07 Oct 2012