Daylight Saving Has Me Going Bananas

I hope you all remembered to set your clocks ahead last night, otherwise you are reading this an hour later than you should be. I made sure I changed mine since this morning I'm attending a Food Photography Workshop taught by Penny De Los Santos.

Penny is an award-winning travel and food photographer, and if you read Saveur Magazine, you've seen
her great work. And yes, that is the same Saveur Magazine which nominated this blog in the video category for their 1st Annual Best Food Blog Awards. I knew I could work that in.

The beautiful banana bread below is a recipe going in the cookbook, so I thought I would post it in case some of you have bananas going bad, and want to give this a try. By the way, just think how good this photo would have looked had I already taken Penny's class.
Thanks and enjoy!

Banana Walnut Bread

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1 cup white granulated sugar
2 large eggs
1 1/2 cups mashed banana (usually 3 bananas is perfect)
1 cup chopped walnuts
2 tablespoons milk

Preheat oven to 325 degrees F.

Whisk together the flour, salt, baking powder, and baking soda in a mixing bowl for a minute; reserve until needed.

Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing thoroughly before adding the next. Mix in the bananas, walnuts, and milk until combined. Add the flour mixture, stirring just until combined.

Pour batter into a buttered and lightly floured 9 x 5 inch loaf pan. Bake for about 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Let cool 20 minutes before removing from the pan.