I am very excited to say that I have now upgraded from a point-and-shoot to my first DSLR camera! (it's a Canon Rebel t1i.) Of course, I still have to figure out how to use it, but that's all part of the fun. Hopefully this means that my photographs will improve. For now, it has been really interesting learning about light manipulation, shutter speeds, and photo composition, not to mention many other aspects of food photography. Here are a few of my first attempts (taken near my apartment): Now, what you are really here for: banana bread. I personally think this is an excellent recipe (and will make your kitchen smell heavenly), and actually, I bought some bananas specifically for the purpose of letting them rot so that I could make this. Perfect with a cup of coffee on a cold January morning This bread is actually better the day after it is baked, so be sure to make it a day before you need it. Of course, it's pretty delicious straight out of the oven as well.
Banana Bread (modified from Bon Appétit)
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 1/3 cups sugar
1 cup solid vegetable shortening, room temperature
1 tablespoon vanilla extract
4 large eggs
1/2 cup buttermilk or sour milk
3 cups mashed very ripe bananas (around 6)
Preheat oven to 350 degrees. Butter and flour two 9x5x3 inch metal loaf pans. In a large bowl, beat sugar, shortening,and vanilla with an electric mixer until well blended. Add eggs one at a time, beating well after each addition. Mix in dry ingredients alternately with milk in two additions each. Stir in mashed bananas. Batter will be very thick.