When it comes to comfort food, banana bread tops the list for many. It’s a simple yet satisfying treat that combines the sweetness of ripe bananas with the warmth of a freshly baked loaf. But for me, this particular banana bread served a dual purpose beyond just being a delicious dessert—it was a canvas for honing my photography and editing skills.
Why Banana Bread?
As I continue to develop my personal photography style, I’ve noticed a recurring theme in my work: simplicity. This theme not only runs through my images but also through my recipes, which are often straightforward yet rich in textures, colours, and flavours. Banana bread, with its natural golden hue and soft, moist crumb, offered the perfect subject for this exploration.
A Twist on Tradition
To add a bit of visual intrigue, I opted for a baking pan instead of the traditional loaf tin. This choice created a more expansive surface area, allowing the bread to spread out and develop a unique shape. I also decided to use a third banana as a decorative element. This addition might seem chaotic, but it’s an appealing chaos that draws the eye and keeps it there—a balance of simplicity and complexity that I strive for in my photography.
Photography Meets Baking
My goal was to take this simple dessert cake and turn it into something you would immediately crave when you see it. By focusing on the natural beauty of the banana bread and enhancing it with thoughtful styling, I aimed to create an image that is as delicious to the eyes as the bread is to the taste buds.
The Perfect Banana Bread Recipe
For those wondering, "What is the formula for banana bread?" or "At what point should you not use bananas for banana bread?"—the key lies in the ripeness of the bananas. Overripe bananas with brown spots are ideal, as they bring out the natural sweetness and moisture. And yes, while banana bread is a delightful treat, whether it’s healthy or unhealthy depends on the ingredients you choose to use.
Classic Banana Bread Recipe
Prep Time: 10 minutes
Cook Time: 60 minutes
Servings: 8 slices
Pan Size: 9x5 inch (23x13 cm) loaf tin or 8x8 inch (20x20 cm) baking pan
Ingredients:
3 ripe bananas (plus one extra for decoration, optional)
1/3 cup (80 ml) melted butter
3/4 cup (150 g) sugar (you can reduce to 1/2 cup for less sweetness)
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
A pinch of salt
1 1/2 cups (190 g) all-purpose flour
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf tin or 8x8 inch baking pan.
In a large mixing bowl, mash the bananas with a fork until smooth.
Stir in the melted butter.
Add the sugar, beaten egg, and vanilla extract, mixing until well combined.
Sprinkle the baking soda and salt over the mixture, then stir in the flour until just incorporated. Do not overmix.
Pour the batter into the prepared pan. If desired, slice an extra banana lengthwise and place it on top for decoration.
Bake for 60 minutes or until a toothpick inserted into the centre comes out clean.
Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Vegan Banana Bread Recipe
Prep Time: 10 minutes
Cook Time: 60 minutes
Servings: 8 slices
Pan Size: 9x5 inch (23x13 cm) loaf tin or 8x8 inch (20x20 cm) baking pan
Ingredients:
3 ripe bananas (plus one extra for decoration, optional)
1/3 cup (80 ml) coconut oil or vegetable oil
3/4 cup (150 g) sugar (or 1/2 cup for a less sweet option)
1 teaspoon vanilla extract
1 teaspoon baking soda
A pinch of salt
1 1/2 cups (190 g) all-purpose flour
1/4 cup (60 ml) almond milk or any plant-based milk
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf tin or 8x8 inch baking pan.
In a large mixing bowl, mash the bananas with a fork until smooth.
Stir in the coconut oil or vegetable oil.
Add the sugar, vanilla extract, and almond milk, mixing until well combined.
Sprinkle the baking soda and salt over the mixture, then stir in the flour until just incorporated. Do not overmix.
Pour the batter into the prepared pan. If desired, slice an extra banana lengthwise and place it on top for decoration.
Bake for 60 minutes or until a toothpick inserted into the centre comes out clean.
Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
