Classic Banana Bread | Cleveland Food Photographer

Added on by Brittany Graham.
 

I truly believe there is no greater baked good than the humble banana bread. I once went on quest to find a healthy version in hopes I could indulge in an entire loaf a day for the rest of my life guilt free. I tried several, and while they were good, that was all they were. They were far from amazing and given the chance to eat an obscene quantity every single day, I would gladly pass. 

That was when I finally accepted that there are certain foods in this world (i.e. all pastry and desserts) that are meant to be high in fat, sugar, calories and almighty greatness. They are meant to be eaten in moderation and when that is practiced, one should by all means go all out. Enjoy it for what it is and dream about in between each indulgence. 

Don't get me wrong, I like to shake it up a bit. Maybe throw in a heaping handful of chocolate chips, sprinkle the top with toasted pecans, or toast a slice and slather it with fresh peanut butter (my sister's favorite). But the base, the foundation, should always remain the same. Simple and sugary, just like my Darling Aunt Coletta used to make us.

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Banana Bread

  • 2 cups flour ( I use King Arthur's White Whole Wheat)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • 4 very ripe bananas, mashed
  • 1 teaspoon vanilla
  • 1/2 cup canola oil
  • 1 teaspoon cinnamon
  • 1/2 cup - 3/4 cup toasted pecans, chocolate chips, other filling of your choice (optional)

preheat oven to 350 degrees + grease (2) 9x5 loaf pans

In medium bowl, whisk together flour, baking soda, baking powder, and salt.

In a large bowl, cream together the eggs and salt. Once combined, stir in the mashed bananas, vanilla, oil and cinnamon.

Fold the flour mixture into the banana mixture, 1/3 at a time. If you are mixing anything else in, such as nuts or chocolate chips, fold them in as well.

Divide batter into the two prepared loaf pans. Top with nuts (if using).

Bake for roughly 1 hour (start checking it around 45 minutes), until golden brown and a toothpick comes out clean after pricking the middle of a loaf. 


5 Minutes: Learning | Cleveland Lifestyle Photographer

Added on by Brittany Graham.

Last week my nephew was over for dinner. He's 2 and a half. We are so obviously not a child-familiar household, as we we spent the entire "meal" either telling him to sit down or staring at him in disgust. He joyfully spent his time dipping bread into his mashed up meal, stuffing his slimy little hand in his mouth to properly place what his fork had failed to do, and rubbing and pounding said hand all over the table. Oh and belly laughing in-between each bite, leaving little bits of sogginess strewn all around his place setting. Honestly, I don't know how parents do it day in and day out. 

So after all of that, why I thought it would be fun to photograph Luke eating a banana is beyond me. How it went through post production and now here, into this little journal of mine, yet another mystery. Alas, here it is. Bon Appetit.