Name: Banana Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
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; ⅓ cup (2 ½ floz/71ml) flavorless oil ((Sunflower, vegeatable, canola)); 2 teaspoons vanilla extract; 2 ½ cups (12oz/360g) bananas ((around 3 medium bananas))

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.

Banana Bread Recipe

4.67 from 30 votes

Print Recipe

Learn how to make this banana bread recipe and also try my Banana Split Ice Cream Cake!

Author: adapted from Avoca hand weavers

Servings:

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:

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
⅓ 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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Jared Dion

1 month ago

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

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Maze

4 months 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.

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Lindsay

1 year ago

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

Derek Marsellus

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.