entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: skinny laminx’s banana bread

by Grace Bonney

I don’t remember exactly when Heather Moore of Skinny laMinx submitted her recipe for banana bread to us, but it was almost two years ago, I think! Unfortunately, whenever Heather had time to shoot the images, it was winter and light was not plentiful. So I took the opportunity to carry the recipe with me to my mini food styling and photography workshop with Adam Pearson and Matt Armendariz, and we made the banana bread in the great sun of southern California in mid-December! I dashed out to the supermarket to buy some missing ingredients for another recipe, and when I got back I noticed some of the cake was missing. I asked Adam what happened. He said, “It fell.” I said, “Oh…then we can’t eat it?” He said,”It fell into my mouth!!” We thoroughly enjoyed eating this banana bread, and hope you will too. Do you have your own favorite way of eating banana bread? If any of it survives more than one day, we recommend trying this one toasted, with butter.

About Heather: Heather Moore is an illustrator and designer from Cape Town, South Africa. She illustrates for magazines and advertising, and also loves to make fabric designs for her label Skinny laMinx, which she sells through her online shop and in an increasing number of boutique stores all over the world. {Portrait by Mr. laMinx. Food styling by Adam C Pearson, food photography by Matt Armendariz}

CLICK HERE for the full recipe (and more pictures) after the jump!

Banana Bread recipe (for cooking conversions, click here)

1 stick + 1 tablespoon butter (125g)

1 cup sugar

2 eggs

2 cups flour

2 tsp baking powder

4-5 ripe bananas

1tsp vanilla essence

1/2 teaspoon of Salt

(Bake using a 9x5x3 or 8x4x4 loaf pan)

I can’t say for sure that this is an original recipe, but it’s been around for as long as I can remember. My mom got it from my Aunty Betty who lived inland from the subtropical east coast of South Africa. Aunty Betty always had a great arm of bananas ripening at the back door of her Eshowe home, and had to make ingenious solutions to cope with each season’s deluge of bananas. She would even make banana jam!

When I left home, my mom wrote me a book full of her tried and tested recipes, and Aunty Betty’s banana bread is one of them.

Beat butter and sugar until creamy

Add eggs

Add dry ingredients (including salt)

Add mushed up bananas and vanilla essence

Bake at 350F/180°C for 1 hour.

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    • krisstein

      sorry about that, it should work now. also, if for some reason i make a typo in that “click here” link, the “Read more” link below should always work, since that’s generated automatically by wordpress.

      i added the extra big “click here” because it seemed like people weren’t clicking on the “read more” and always seemed to miss that it was there.


  • that looks good. We just made some mini banana muffins. I always throw in a handful or two of mini chocolate chips too.

    I don’t use vanilla in mine, but that sounds really good. I will have to try that.

  • Mmm, I have a couple of too-ripe bananas at home. I think I know what I’ll be doing with them tonight!

  • I’m so thrilled to see my mom’s and Auntie Betty’s old recipe here, so beautifully styled and shot! I think I may well dig it out again myself this weekend – bananas are two a penny this summer!

  • Every time I see an awesome-looking banana bread recipe, I try to force myself to NOT EAT the bananas in my kitchen and let them go overripe…but somehow I always fail!

    This time, I’ll try harder. Looks SO good.

  • I recently made an improvisational banana bread cake for my family in Norway – it was a hit and we discovered that it was amazing with a dollop of softly whipped cream and a drizzle of cognac! (As if anything would taste bad with heavy cream and cognac added)

  • I love Heather and her stunning fabrics! These recipe sounds perfect for a rainy Seattle afternoon, I am off to the kitchen!

  • Happened to have five over-ripe bananas on hand and whipped this up this afternoon. I added walnuts and cooked it a bit more than one hour for it to be done. This is absolutely my new favorite banana bread recipe. With a stick plus a tablespoon of butter in it, how could it NOT be delish! xo,

  • After many years of eating this delicious banana bread I would recommend leaving it for a day before eating – especially if the bananas you used were not over-ripe. The flavour is so much fuller. Whether you can resist for that long is another question. We always spread butter/marge on a lovely thick slice, wolfed it down and came back for more!

  • This recipe looks great as the fat content is low – which is a good thing if you eat banana bread my way! Toasted with a scoop of icecream on top and a dash of maple syrup. Ooops, did I say that out loud?

  • I can never get enough banana bread recipes in my recipe box… thanks for adding another! This looks perfect for a lazy Saturday breakfast… toasted with butter and coffee.

  • Every essential ingredient is in this post! From delicious looking banana bread to a super cool photo shoot with Matt and Adam. Just genius! I bet you guys had a blast. I love Adam’s “fell into my mouth” comment!
    Maybe I would spread some peanut butter on my warm banana bread. Or my new favorite Artisana Amazon Bliss Coconut Butter……

  • I don’t normally spend a lot of time in the kitchen, but the pictures make it look too good to pass up. I can’t wait try this recipe!

  • Heather is awesome and this banana bread looks amazing. I have never heard of anyone toasting banana bread, but I love to nuke it a bit and add cream cheese.

  • Banana bread is my favorite and I love to slather extra butter on top.

    now that I have a one year old, I have an excuse to make it even more often, since she loves it too.

  • Yum! I just made this with gluten-free flour & slightly less sugar – it’s incredible! So quick & simple. And delicious with plenty of butter, of course. Thanks so much for passing on this little gem.

  • Oh I want that banana bread just like that a little warm with melted butter. Those pictures really do tell the story.

  • Oooh what a perfect pair. Thanks ladies.
    “Is there anything in the world better than butter?” The Chief Geek is busy beating PHp into submission, so I decided to make your banana bread and to watch Julia and Julia at the same time. Thanks a million. I just had a sweet time cooking.

  • I tried this receipe yesterday night and it came out perfect! It was so easy and fast to make! I’m eating it right now for breakfast with my boyfriend. Just perfect! Yummy! Thank you for that great receipe!

  • My favourite little cafe in Sydney serve banana bread with a lemon curd butter, it’s absurdly good!

  • Thank you for this recipe. I made it within 30 minutes of reading it.

    I misread the ingredients and used CAKE flour and I also used 1.5 times as much of the ingredients except for the bananas and baked it in a bundt pan. I also drizzled powdered sugar glaze over it after taking it out of the oven.

    Delicious!! Thank you.

  • I just made some banana bread and was so disappointed with the faint banana flavor from only 2 bananas, but this one calls for 4-5 bananas and I am more than thrilled to go find some ripe bananas and make banana bread again.

  • i’m not very good baking. can someone tell me what is 1 stick + 1 tablespoon butter (125g) means? thank you

    • pamela

      i think that just means 1 stick of butter and an extra tablespoon, so a total of 1 stick + 1 tablespoon. (i think the 125g was the equivalent of 1 tablespoon)


      • hi guys!

        just added the amount (1/2 teaspoon)

        it is part of the dry ingredients, so i added a note there just to remind people :)


  • 1 stick of butter = 114g
    1 table spoon of butter is I guess by those calculations 11g (although it actually is a little more like 14g).

    So to make it neat, we just made it 125g, although if you’re using a scale, there’s no reason you can’t make it 128g.

  • Help!
    2 cups of flour – being a brit is that plain flour or self-raising flour – and how much is a cup

  • I made this last night for my hubby, and he LOVED it. He said to def keep this recipe! I just added chopped almonds to the top. It adds a little bit of crispiness. Also, I brought some to have at work this morning, and YUM with my cup of tea! Definitely a keeper! Thanks.

  • Does anyone know how much salt? A pinch, teaspoon…please tell me I’m dying to try this

  • Hello! I’ve made the banana bread this weekend and we love it!

    Thanks a lot for the recipe :o)

  • just made the banana bread tonight and my kids can’t get enough! super yummy!

    i doesn’t look like anyone else made this mistake, but i greased the loaf pan which resulted in the bread frying a little bit on the outside, but some mistakes are mean to be … it gave the bread a bit of a chewy toffee crust!

  • I just made two loaves this morning, and love how banana-y it is. Like someone above said, some recipes only call for two bananas, but to use four or five, it is excellent. It’s great! I put some chopped macadamia nuts on top, which were well received, too. Great recipe. Thank you!

  • I love banana bread and used to make it all the time. I like adding ground flax seeds to it for extra health benefits. Also substitute some of the flour for almond meal. Then I add walnuts. Gets very moist!

  • I am a big fan of banana bread so I couldn’t wait to test this recipe! I decided to tweek it a bit. I added chopped dates to the batter and sliced half bananas sprinkled with sugar covering the entire top. When cooled you can sprinkle powdered sugar over the top and enjoy! Needless to say it was a happy marriage of ingredients! Thanks for the incentive!

  • Thanks for sharing a great bread… and South African at that!. I am also from Cape Town but now live in Italy. I also have a very good friend in packaging design called Ann Sandiland/Cook, maybe you know of her. Thanks again for this and maybe some other recipes in the book could be posted here ??. Nicky

  • I tried this recipe today, and it is *amazing*! I’ve used the same banana bread recipe for years, but this is my new favorite. I love that it is so simple – easy to remember, and hard to mess up. :) I think next time I might try adding walnuts, but it is truly perfect as is. Thanks for sharing!

  • Hmmmm, my favourite thing to do with banana bread is to put two slices into a sandwich toaster with a piece of 85% cocoa chocolate in between! It’s so goooood!

  • I just made this last night and it is oh so good! My favorite by far- I might suggest sprinkling the top with sugar for a little extra sweetness :)

  • gosh… your pics really make me hungry. i need to find something to eat right away.
    thanks for the recipe.
    for sure, i will bookmark this site to see another recipe from you.

  • Thank you so much for this gorgeous recipe! I’ve been making it regularly for the last year and have been meaning to comment to say how scrumptious it is! I’ve now started to add bits like various nuts, raisins, some cinnamon, wholemeal flower – yum yum :)

  • I have made a million batches of banana loafs in my time… but this is one of THE BEST! so light and fluffy!

  • This is still the banana bread I make, all these years later… Thank you for being part of my life!