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 9×5x3 or 8×4x4 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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