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Banana Split Tone

RyanB

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Maybe being indoors so much is making me a bit bananas but I thought the contrast of the spots and the yellow were quite interesting. Tried going mono but bananas are meant to be yellow so here it is, my cabin fever.
IMG_8857.jpg
 

kayak

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I can't say they're the best bananas I've ever seen, lol. Not sure I'd put them in my basket unless they were in the sale. ;)
 

RyanB

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I can't say they're the best bananas I've ever seen, lol. Not sure I'd put them in my basket unless they were in the sale. ;)
They are destined for some banana bread later on today, just thought I would give them the pop art treatment first. :banana:
 

kayak

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They are destined for some banana bread later on today, just thought I would give them the pop art treatment first. :banana:
I think I would pop them in the bin, lol.
 

RyanB

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I think I would pop them in the bin, lol.
Ye of little faith. They were perfect for mushing up for a baked treat but that's fine as you can't have any banana bread anyway. Its all gone now!
 

Tony Mancini

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SeanNeedham

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Interesting take on the old hang over cure Ryan, they never get to this state around here as the other half would have scoffed them before.
 

RyanB

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Interesting take on the old hang over cure Ryan, they never get to this state around here as the other half would have scoffed them before.
Not heard of that cure before, we use them for smoothies and normally freeze them before they get to this state but I forgot so bread they became.
 

kayak

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I don't buy many bananas now. They no longer have the taste that I remember as a kid.
 

Mike Singh

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Nice work. How was the banana bread?
How did your do the split tone?

This is the recipe I use it’s great. The lady was a member of the forum when she was setting up her photography.
 

RyanB

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Nice work. How was the banana bread?
How did your do the split tone?

This is the recipe I use it’s great. The lady was a member of the forum when she was setting up her photography.
Cheers Mike, First I masked the banana and created a mono layer from its surroundings and then applied a colour balance layer over top tweaking the highlights/ mid/ low till I like what I saw. At least that was the general process, I was really just screwing about and not following a guide or anything and I didn't save the psd file and am struggling a bit to remember exactly what I did. A bit of a Frankenstein's monster really. :)

Thanks for the link, It certainly looks good. I'm supposed to be cutting down on eggs, salt and sugar:rolleyes: but never have been brave enough to experiment with the vegan route for fear of blandness so a personal recommendation goes a long way.
 

SeanNeedham

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Thanks for the link, It certainly looks good. I'm supposed to be cutting down on eggs, salt and sugar:rolleyes: but never have been brave enough to experiment with the vegan route for fear of blandness so a personal recommendation goes a long way.
For replacing sugar, I've found using dates to be a good, albeit not perfect solution (as being used to refined sugar with it's 50% sweetness to 50% chemical taste takes a lot of breaking); as whilst I find them too sweet to eat straight, pulling the pit out of them and smashing them through the blender.
 

RyanB

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For replacing sugar, I've found using dates to be a good, albeit not perfect solution (as being used to refined sugar with it's 50% sweetness to 50% chemical taste takes a lot of breaking); as whilst I find them too sweet to eat straight, pulling the pit out of them and smashing them through the blender.
Yes my parents have replaced a lot of sugars in their baked items with dates. I do like them straight but can never eat many at one time. I went off white sugar long ago and usually use honey and occasionally agave syrup to sweeten stuff. It does remove lots of sponge cake recipes from the menu but, eh...
 

SeanNeedham

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It does remove lots of sponge cake recipes from the menu but, eh...
With honey, when I make stuff (usually use it as the initiator for yeast in bread, but sometimes in some cakes) is to put it on to the fat (usually margarine) and then warm it at around 40ºC until it's all liquid before adding it in with the eggs. I've probably five different flavours of honey in the cabinet at the moment for different stuff.

I can't remember what my other half does, what it's a replacement for (I think it may be eggs and some sugar) is to use naturally sweetened yoghurt as that seems more a common ingredient here in Spain than the weight of egg = sugar/fat/flour English type sponge cake; and I seem to think that oil is used instead of margarine, but I'll have to check on that one.
 
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