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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Comments

  • 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.

  • 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!

  • 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!

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