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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.
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
- 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)
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.
This Recipe Made By Bold Bakers