My First Banana Bread

February’s been a tough one for  me. There’s been tons of schoolwork, which has left me sprawled out on my bed every night, defeated. But don’t think that I haven’t been baking, because I have. Weekends are when I’m in baking mode. But of course, being a natural perfectionist, I ended up not posting all that I have been making for a manifold of reasons. For example, I’ve been trying to get this cookie bar recipe just right for the longest time. The first time I made it, it was too mushy , and the second time, it was too hard. I learned I valuable lesson about pans and timing that day.

What's with the weird oozing chocolate?


And then of course there were the nutella brownies! Looking through foodgawker, I am most drawn to the sweets, and anything that looks dense, chewy, and sinful. But right then and there I wanted something chocolatey, but not a full out production to make. And I also didn’t want it to be that rich, because I was a little full from what I ate before. So I made these cute little things, and they turned out perfect- but low and behold, the camera wasn’t charged. And the charger was nowhere in sight. I shed several internal tears, and in my watery emotions of sadness and aggravation, ate up the last of the brownies.

One of the most challenging things of food blogging is photographing the food. I’m constantly inspired by the progress that I’ve seen when I look through other food bloggers’ archives. I find it intriguing to observe their progression through pictures,to where they went from a simple point-and-shoot photo to a shot where all the elements of lighting, staging, and food are just right.Sometimes all I want is just a good picture worthy to post on my blog, but it never seems to be that simple. It makes you want to tear your hair out sometimes, but I am gradually learning as I page through numerous food blogs, tutorials, and Google searches.

Photographing food sometimes seems like a race against time. I’m chasing to find the best natural light to take pictures, which is usually the bright, soft, and gentle light of the late morning and early afternoon sun. But I can’t always bake around that time, so making do with a light-reflecting foam board and white balance works out perfectly fine. Except when I can’t figure out how to present my food. That’s just annoying.

Luckily, this banana bread did enough to get me out of the rut! Three ripe bananas sitting on the table, what could be a more perfect opportunity? So searching on Google, I found one quick, easy, and moist loaf from Whipped that deemed successful. Just take care not to eat too much of the batter.

Banana Bread

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup white sugar
  • 2 eggs, lightly beaten
  • 3 large, ripe bananas, mashed (but make sure to leave some small chunks!)
  • 1/4 cup butter, melted
  1. Grease and flour 1 loaf pan. Preheat oven to 350 F
  2. Whisk together flour, soda, salt, and sugar in a bowl. Mix in the eggs and bananas. Slowly stir int he melted butter until just incorporated. DO NOT OVER MIX THE BATTER.
  3. Bake 45-50 minutes. It is done when a toothpick comes out clean from the center.
  4. Let cool in pan 5 minutes and then put it out onto a rack to cool completely.


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