I love my iPhone 4. It's the most amazing smart phone I have ever owned. It also takes very nice photos for a cell phone. I get every shot I need instantly, because I always have my phone with me. I can instantly add nostaglic filters to them. I can instantly share them on Facebook, Twitter and Instagram.
But by this instant nature, they feel very temporary, because that photo never has to leave that iPhone to get where it's going to go. And while my Polaroid Super Shooter Land Camera produces a real product to satisfy this tangible desire, I really needed a more modern solution to solve my dissatisfaction with my blog imagery. Two friends have the Canon Powershot S90 and adore it (and so do the consumer report sites). And since Canon released the S100 model, the retail outlets put the S95 on sale, making it an affordable option to put on my Christmas list.
I needed to test my brand new toy. And I needed to get rid of these:
So I decided to bake my mother's famous banana bread with chocolate chips.
Using a recipe I found on epicurious instead of hers, because this one is on an iPad app and I'm that person now.
Look how fluffy that butter gets.
I needed two hands to get a shot with an iPhone, so this was nearly impossible before. Because this is a test run of the camera, I hope you'll forgive that my nail-polish is chipped. And my hands are so pale and chapped. It's December. In Minnesota.
I couldn't let this entire blog post go without some of my iPhone's charm. I hastily created an animated gif from Gif Shop to demonstrate the layering technique of this recipe.
This lovely baking dish is courtesy of my mother. Dancing vegetables are always winners.
A baking skill I've been strongly missing my entire life has been the buttering and flouring of the pan as evidenced here. When I tried to flip the bread onto the rack, only the top half followed orders. I tasted this specimen though and it was fantastic nonetheless.
Banana Bread with Chocolate Chips and Walnuts
Makes: 1 9-inch loaf
1-1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
3/4 cup walnuts, toasted, chopped
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup mashed ripe bananas
2 tablespoons fresh lemon juice
1-1/2 teaspoons vanilla extract
- Preheat oven to 350 degrees Fahrenheit. Butter and flour 9x5x2 1/2-inch metal loaf pan.
- Whisk first 4 ingredients in medium bowl to blend.
- Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture toss to coat.
- Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture.
- Spoon 1/3 of batter in prepared pan. Sprinkle half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern.
- Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool.