Breads & Doughs

Banana Bread Recipe

4.73 from 11 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

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

4.73 from 11 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 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
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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Emma
Emma
1 month ago

Can I skip the vanilla essence?

Sindhoora
Sindhoora
1 year ago

Hi Gemma

Can we use baking soda in the place of baking powder in this recipe?

Padma
1 year ago

I guess you’ve missed rolled oats measurement ????

Rashmi Sharma
1 year ago

Hi Gemma
I have tried a lot of your recipes and they come out amazing. I really wanted to try this one as well. Can you please tell me the best egg substitute for this recipe? Should I use one of the substitute given for cakes in your egg substitute chart?
Thanks ????

1 year ago

I’ve been following Gemma for a while on social media but this is the first recipe I’ve made from biggerbolderbaking.com and also the first time I’ve ever made banana bread. And I’m very impressed! It is a dense bread but I love it that way, because it doesn’t fall apart when cutting it or adding butter once served like SO many banana breads I’ve had in the past. So the crumby mess is at a minimum, but still tastes amazing! The ONLY thing I did different from the recipe is I added 1T water + 3T brown sugar (mixed together… Read more »

Sanchita
3 years ago

Can I substitute egg with condensed milk

Binu
3 years ago

Came out soft n fluffy. Yummy bread!!

Binu
3 years ago

Hello, I m baking this recipe with 1/2 cup curd instead of egg. Will let you know how it turns out. Batter looked good, guessing it will be a great bread. 🙂

Akriti
3 years ago

This is a great recipe Gemma. Love all that you make. I replaced the egg with flax seed and it came out perfect!!!☺

3 years ago

Hi Gemma 🙂
I was wondering if I could add peanut butter to the batter for the extra bit of flavour …..

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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