Banana Bread Recipe

4.67 from 30 votes

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

By Gemma Stafford | June 9, 2015 | 139

Last updated on October 23, 2019

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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 youhave 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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4.67 from 30 votes

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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 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes 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
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.
See Also
Our Best Banana Bread Recipes These Irish Cookies Are the Perfect Buttery Treat for St. Paddy's Day: 2 Easy Recipes Paul Hollywood's Soda Bread (No Yeast) - My Gorgeous Recipes 24 St. Patrick's Day Recipes, From Corned Beef and Cabbage to Irish Soda Bread

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Jared Dion

1 year ago

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

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Maze

1 year 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

2 years ago

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

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.