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

This post may contain affiliate links. Please see my full disclosure for details.

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

4.72 from 14 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.

133 Comments

most useful

newest oldest

Inline Feedbacks

View all comments

Lindsay

3 months ago

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

View Replies (1)

Derek Marsellus

7 months 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

1 year ago

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

romana asmat

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

Eileen McAleavey

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

Emma

Can I skip the vanilla essence?

Sindhoora

2 years ago

Hi Gemma

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

Padma

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

Rashmi Sharma

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 ????

Nicole Braun

3 years 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 »