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 in Eshowe, 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 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 my childhood home, my mom wrote me a book full of herown tried and tested recipes, and Aunty Betty’s banana bread is one of them.
AUNTY BETTY’S BANANA BREAD
Ingredients (for cooking conversions, click here)
1 cup sugar
2 cups flour
2 tsp baking powder
4-5 ripe bananas
1tsp vanilla essence
1/2 teaspoon of Salt
Beat butter and sugar until creamy, then add eggs.
Add dry ingredients (including salt)
Add mushed up bananas and vanilla essence
Bake in a loaf pan at 350F/180°C for 1 hour.