This is a loaf of my Aunty Betty’s banana bread that I brought into the Skinny laMinx shop for our Wednesday general meeting this week. It’s significant, because this recipe appeared twice on the Design*Sponge blog over the years, along with multiple features of Skinny laMinx products and a home tour, all resulting in a huge increase in awareness of this brand across the world.
Last week, Design*Sponge announced that they were bringing this 15-year-old blog and brand to an end, and so I baked the aforementioned banana bread to give me an opportunity to let my team know that, to a pretty significant extent, we would not be who we are today if it were not for this blog.
I can’t even start to express my gratitude for the inestimable hand up (I call it Sponge*Power) that you gave to this fledgling business at the arse end of Africa when our products, my home (and my Aunty Betty’s banana bread recipe) got a feature. It’s simply not possible to quantify what these endorsements did for my business in those early years.
Me and my team send Grace Bonney and her team lots of love, heaps of thanks, and every best wish for the next chapter.
Aunty Betty’s Banana Bread recipe (for cooking conversions, click here)
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.
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
Add dry ingredients (including salt)
Add mushed up bananas and vanilla essence
Bake in a loaf pan at 350F/180°C for 1 hour.