Breads & Doughs

Banana Bread Recipe

4.65 from 31 votes
Learn how to make this banana bread recipe and also try my Banana Split Ice Cream Cake!
Best-Ever Banana Bread Recipe. Incredibly moist and soft, this Banana bread really is the best recipe I have ever tried

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Hi Bold Bakers!

I have used this recipe my entire professional career. It has been made in Ireland, Italy, Australia and now in the United States. It’s from the Avoca Handweavers Cookbook, which is a lovely Cafe nestled in the Wicklow mountains in Ireland. If you ever get a chance to visit it is really a special place. If you have tried my Best-Ever Carrot Cake, it is also an Avoca Handweavers recipe and another fantastic treat.

Also, be sure to check out my Banana Split Ice Cream Cake which is the perfect recipe to use this Banana Bread.

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Banana Bread Recipe

4.65 from 31 votes
Learn how to make this banana bread recipe and also try my Banana Split Ice Cream Cake!
Author: adapted from Avoca hand weavers
Servings: 6
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Learn how to make this banana bread recipe and also try my Banana Split Ice Cream Cake!
Author: adapted from Avoca hand weavers
Servings: 6

Ingredients

  • 1 ⅔ cups (8oz/225g) all-purpose flour
  • ½ cup (4oz/115g) sugar
  • 1 ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 large egg
  • cup  (2 ½ floz/71ml) flavorless oil (Sunflower, vegeatable, canola)
  • 2 teaspoons vanilla extract
  • 2 ½ cups (12oz/360g) bananas (around 3 medium bananas)

Instructions

  • Pre-heat the oven to 350°F (180°C)
  • In a large bowl stir the flour, sugar, baking powder, salt and cinnamon together.
  • In a seperate bowl mash the banana with a fork until very little lumps left.
  • Mix in the egg, oil and vanilla extract into the bananas.
  • Fold the dry ingredients into the mashed banana mix using a fork. Do not over mix, just mix it gently. Spoon into a lined 9x5 loaf tin.
  • Bake for 45- 50 minutes until the loaf is golden brown and springs back when pressed gently with your finger. Leave in the tin for 10 minutes, then turn out on to a wire rack.
  • Enjoy warm! Store leftovers at room temperature for 3 days. It also freezes really well.

   

 

 

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Nikky
Nikky
1 month ago

Hi there
Is it ok to add a drizzle more oil if you only have about 303 not 360g of bananas?
Kind regards

Callie
Callie
2 months ago

Well, that was interesting. While the taste was wonderful, the texture was not good. It was way too wet and never really seemed to cook out…usually my toaster oven OVER cooks everything, so I don’t know if it was that the bananas were too wet, or what. It was my grandson’s first time baking, so he was a little disappointed. We will try baking it at his house next time in the oven. Again – it wasn’t the recipe. <3

Jared Dion
1 year ago

Hi i was wondering is there a way too make banana bread more soft and moist?

Maze
Maze
1 year ago

Hi there Gemma,
Can we use any type of bananas, or just specifically Cavendish bananas and the like?
I have Latundan bananas at home and I’m wondering if it might affect the taste. Thank you.

Lindsay
Lindsay
2 years ago

What a fantastic recipe!! Moist, flavourful, and a perfect texture. Will be a repeat in our house for sure!

Derek Marsellus
Derek Marsellus
2 years ago

I just made the recipe tonight. It comes out very dense. I looked at the ingredients and noticed something odd. For the bananas, it says 2 1/2 cups or 12oz. 2 1/2 cups is 20 oz. 12oz is 1 1/2 cups. Also, I needed 5 good-sized bananas to get 2 1/2 cups, where you call for 3.

Hania Shahiryar
Hania Shahiryar
3 years ago

Can I add a little bit of milk to the batter? Thanks

romana asmat
romana asmat
3 years ago

Hii Gemma! May I know the temprature and time for baking best banana bread in air fryer. TIA

Eileen McAleavey
Eileen McAleavey
3 years ago

Just made this bread this morning. Very easy and turned out great. I added some nuts to mine.

Emma
Emma
3 years ago

Can I skip the vanilla essence?

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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