Lately, my mind has been pre-occupied with thoughts of the pretty little plates my mother-in-law picked up for me at a thrift store. They have a great shape and the most beautiful pink orchid painted on them and I’ve been wondering what I could shoot on them.
Originally, I’d planned on pistachio wafers…delicate, lacy crisps in that characteristic shade of green against the white plate, complemented by the pinks in the flower. However, that was a no-go because I had forgotten to pick up pistachios on my last grocery trip and, alas, it was -26 degrees Celsius with the windchill today and I was going absolutely nowhere I didn’t have to.
I looked around the kitchen for inspiration and it hit me…banana bread! But, not the cakey, sweet, almost dessert-like café offering: a much more nutritious bread…with very little sugar and fat, something you wouldn’t feel guilty about the second you stopped chewing. Something my mother would call “wholesome”.
To be honest, I had a much clearer idea of how I wanted it to photograph than I did about how it should taste. I set the oven to preheating, greased and floured a small cake pan, and whipped out my trusty wooden spoon.
I was so pleased with the result…both the bread and the photo! Doesn’t it make you think you’ve just glanced down from your book at a cozy little café to see that the server refilled your cup and brought you a piece of that banana bread you’ve been eyeing in the cascade display case?
-1 cup all-purpose flour
-1/2 cup spelt flour
-1/2 cup sugar
-1 tsp. baking soda
-pinch of salt
-1/4 cup whole flax seeds
-1/2 cup unsweetened applesauce
-2 T. ground flax mixed with 1/4 cup + 2 T. water
-3 very ripe bananas, peeled and mashed
Preheat oven to 325. Grease and flour a loaf pan or small rectangular cake pan. Set aside.
Stir together all the ingredients until smooth. Pour into the pan. Bake for 50-55 minutes, or until toothpick inserted in centre comes out clean.
Allow to cool and slice as desired.