I decided to make some banana bread this morning; it was an ex tempore kind of thing based on the fact that we had three blackened overripe bananas oozing with sweetness and a hint of the rot that will eventually devour them. This happens to almost everyone every once in a while - forgotten bananas that go black - but usually I just make some muffins with almond flour, eggs and bananas, it is simple, easy and fast. This time though I went for banana bread - sometimes you just need a change.
This all went well with my new decision to maybe post recipes without thinking about what kind of shots I want out of them, somehow this blogging has made me go a bit overboard with the planning of shots and a new simpler approach would do me some good. I invent recipes more often than I post them, just because I have become some sort of a perfectionist with the shooting; this should really be more about the food than the so called hunt for the perfect shot. I will still try my best to take the nicest photos possible and there is so much I want to learn about photography, light etc. but I do not want it to act as a hindrance for posting recipes.
These bread shots were taken without planning, in natural daylight and it took me less than five minutes to edit them and shoot them; this all felt very relaxing, no more stress about the two things I love so much - photography and food.
Gluten-Free Banana Bread
This bread was made with quinoa flour and almond meal, you can easily replace the quinoa with for example rice flour.
The butter used here can also be replaced with vegetable oil, if you want to make this dairy-free.
-1 cup or 2,5 dl quinoa flour
-1 cup or 2,5 dl ground almonds
-2 tsp (gluten-free) baking powder
-1 tsp cinnamon
-1 tsp ground cardamom
- a pinch of nutmeg
-1 cup or 2,5 dl unrefined sugar, or brown sugar, or half a cup of maple syrup
-a pinch of salt
-3 very ripe bananas
-1 tsp vanilla exctract
-1/2 cup or 1,2 dl melted butter, or vegetable oil
Heat an oven to 340F/170C.
Grease a bread pan and sprinkle some almond meal on it, or just line it with baking paper, this will make it easier to take the bread out of the pan.
Mix the wet ingredients together and mix the dry ingredients together.
Combine these two without over mixing them.
Bake for approximately 1 hour or until a toothpick comes out clean.
The bread is edible right away, but it will be more firm after cooling.
Winter is almost over and I have to say that I will really miss it.
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