Breads & Doughs Banana Bread Recipe 4.72 from 14 votes Create a Profile! × Please sign up to save your favorite recipes Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Learn how to make this banana bread recipe and also try my Banana Split Ice Cream Cake! By Gemma Stafford | June 9, 2015 | 133 Last updated on October 23, 2019 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. Try These Recipes! Best-Ever Banana Bread RecipeEasy Funnel CakeDeep Dish PizzaSteakhouse-Style Pumpernickel Bread Banana Bread Recipe 4.72 from 14 votes Print Recipe Add to Favorites Loading… 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 Dessert Fruit Baking Pans Prep Time 15 minsCook Time 50 minsTotal 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 flour½ cup (4oz/115g) sugar1 ½ teaspoon baking powder1 teaspoon salt1 teaspoon ground cinnamon1 large egg⅓ cup (2 ½ floz/71ml) flavorless oil (Sunflower, vegeatable, canola)2 teaspoons vanilla extract2 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.