Canon

Food Film #2 : Nanny Jean Coleman's Banana Bread

Nanny Jean Coleman's Banana Bread - food photography : food styling from Kelly Neil on Vimeo.

My friend Patrick gave my his Nanny's recipe for Banana Bread a couple of years ago and it's still the best I've ever had, so I thought it would be the perfect choice for my second food film. I'm teaching myself how to make these films, and I see things in this one that I would do differently next time, but that's what learning is right? I can live with it. A huge thank you to Padde for permission to share!

Nanny Jean Coleman's Banana Bread (aka The Best Banana Bread Ever Recipe!!!)

1/2 C butter, room temperature + 1/4 C for greasing pan

1/2 C white sugar

1/2 C brown sugar, packed

2 eggs, room temperature

1 1/2 C flour, sifted

1 tsp baking soda

1 tsp salt

3 very ripe bananas, mashed

1/2 cup sour cream (I use Greek yogurt if I don't have sour cream on hand)

1 Tbsp vanilla

1/2 C dark chocolate chips, tossed lightly in flour (optional)

- Preheat oven to 350°F

- Butter loaf pan w/ 1/4 c butter, lightly flour (I like to use a piece of crumpled up Reynold's Wax Paper to butter my loaf and cake pans - it's what my Mum taught me to do many years ago!)

- In stand mixer with paddle attachment, cream the butter and sugar until light and fluffy, about 10 minutes on medium speed

- Add the eggs, one at a time, beating well until combined

- Sift the dry ingredients together and combine with butter mixture - blend well

- Add the bananas, sour cream, and vanilla - mix well

- Add floured chocolate chips, if desired

- Bake 50-60 minutes - I test with a toothpick at 50 minutes and then continue to check every 3 minutes  until toothpick comes out clean - mine takes about 60 minutes

Enjoy!

My first food video : David Lebovitz's Black Olive Tapenade

David Lebovitz's Black Olive Tapenade - HD from Kelly Neil on Vimeo.

 

Last month, Random House Canada sent me a copy of David Lebovitz's new book My Paris Kitchen for review. I normally shoot still-photos for cookbook reviews, however, filming my own video is something I've wanted to do for a REALLY long time (I've had my Vimeo account for 3 YEARS). After reading through My Paris Kitchen, I thought David's recipe for Black Olive Tapenade would be a simple way to ease into making my own film, so today, after figuring out how to actually use the video function on my Canon 5D Mark II, I shot and edited 'Black Olive Tapenade' (my very first food video!!!) in about two and a half hours.

Other than the fact that I am becoming totally smitten with filming motion, My Paris Kitchen is an amazing book filled with wonderful recipes, jaw-droppingly gorgeous photographs, and hilarious anecdotes that make you feel like you are hanging out with your best friend - you should totally buy it.