Canon 5D Mark II, Canon 70-200 f/4L IS lens, 1/30 sec at f/5.6, ISO 100

I had some bananas that had been sitting on my counter for a few days and were über ripe, so I decided to make banana bread. I also had some fresh cherries just sitting around, so I decided to throw them into the banana bread to see what happened. :) It turned out very nicely, and very yummy! I don’t do a lot of baking, and don’t eat a lot of sweet stuff so it was fun to do something different for a change. The recipe is at the bottom of the post … it’s from an old family cook-book my grandma gave me several years ago (I noted the changes I made in the ingredients).

To photograph it, I didn’t have any cherries leftover to add to the scene, so instead I used a very cute tea-cup that I’d been wanting to photograph for quite some time to add color to the background. I also placed a pat of margarine on the bread and steamed it with a hand-steamer to melt it (see this post for more info on that technique) … it also added a subtle touch of steaminess to the top-right part of the scene, too. I used window-light with two folded white foam-boards to fill in the light on the food, and a black foam-board in the back to soften the light and prevent overexposed areas, and also to lessen any reflection that would appear on the liquid in the tea-cup.

Banana Bread:

1 cup sugar (I used brown sugar)
1/2 tsp salt
1 tsp baking soda
2 cups flour
1/2 cup shortening (I used melted butter)
2 egg yolks
1/2 cup buttermilk
2 ripe bananas, mashed (I used three)
2 egg whites, stiffly beaten
1/2 cup chopped nuts (I used hazelnuts and also added whole, fresh pitted cherries)

Sift sugar, salt, baking soda & flour together. Stir in shortening, yolks and milk. Stir in bananas. Fold in egg whites and nuts. Put in greased and floured 9x5x3-inch loaf pan. (I also sprinkled some sliced almonds on the top before baking.) Bake at 350° F for 60-070 minutes until toothpick inserted in center comes out clean. Cool on rack.