About the Type

Orpheus Pro

The original Orpheus design by Walter Tiemann, done for Klingspor between 1926 and 1928, was certainly a masterpiece. Unfortunately, like so many typefaces of that inter war era, it was overlooked when type technology changed over to film, and again when digital type came around. But during the decade or so when it was available on the metal type market, it was quite popular in Germany.

La Bohemienne

La Bohemienne is a graceful modern calligraphy script. It’s Open Type features replicate the personality of handcrafted penmanship. With clean elegant lines, it’s a natural choice for weddings and sophisticated events. This script is designed to mimic handcrafted writing with natural idiosyncrasies. Beautiful, sophisticated, unpredictable and free spirited, her Open Type magic automatically selects the ideal glyph through standard ligatures creating an organic feel. Bonus swashes and botanical flourishes included to elevate your words and are perfect

The surprising genius of Orpheus at the time was how it managed to seamlessly combine an expert vision of the traditional empire caps with a lowercase that precisely injects the efficient rhythm of modern minimalism that was all the rage in Germany at the time, which of course lives on to this very day. Since then, it has been revived with added variations of letters, ligatures, and over 1,000 glyphs.

Recipe by Amanda Batcher Design & Photography by Taylor Allred

for logos and stationery. This font was designed by Crystal Kluge, a hand-lettering artist from the United States. An expanding collection of digital fonts based on her work are used by designers around the globe. She has created custom fonts for Google, Nestle and Neapolitan. Her personal foundry Tart Workshop has received acclaim as Top Fonts of the Year.

Yields: Makes about 2 loaves or 48 mini muffins

Ingredients

6 large overly ripe bananas

1 cup butter, softened

2⁄₃ cup granulated sugar

1⁄₃ cup brown sugar

1 tablespoon vanilla extract

3 large eggs

2 ¼ cup all purpose flour

1 teaspoon baking soda

¼ teaspoon salt

Optional toppings of your choice

Instructions

Preheat the oven to 350 ° F. Grease an 8½ x 4½ inch loaf pan or muffin pan with your choice of cooking spray, butter, or margarine.

Optional: Browning Bananas

I find the best banana bread uses overly ripe bananas and I like ones that don’t have any yellow visible on the peel. If your bananas aren’t ripe enough for your preference, here are some tricks to speed up the process.

Ñ Place your bananas on a baking sheet lined with parchment paper. With peels still on, use a fork to puncture the peels.

Ñ Place the sheet of bananas in your oven until you’re satisfied with the consistency and color. This could be anywhere from 10–20 minutes depending on the ripeness of your bananas and your preference.

Tip: You can also place the bananas on a plate in the microwave for 1 minute on high to ripen them. For both methods, make sure to let the bananas sit for a few minutes until they’re cool enough to handle.

Browning Butter

Place your softened butter into a medium-sized saucepan. I suggest using a saucepan with a light-colored bottom to see the color of the butter easier.

Place the saucepan on the stove on medium heat and stir constantly. Once the butter completely melts, it will start to foam. Monitor the heat and pan to make sure the bubbles don’t overflow the pan.

After 5-8 minutes, the color of the butter will change from a light yellow to a deeper caramel color and there will be a rich aromatic smell. Once you’re satisfied with the color, take it off the heat to prevent the butter from burning.

Make sure to let this sit to the side for a bit to cool.

Batter

Ñ Place your 6 large ripened bananas in a large bowl and mash them with a fork or potato masher.

Ñ Once the bananas are fully mashed, pour your browned butter into the banana mixture and combine with a whisk. Use a rubber spatula to scrape the brown bits at the bottom of the saucepan into the batter.

Ñ Next, add your granulated sugar, brown sugar, and vanilla into the banana batter and fully combine. Then, add your three eggs in, one at a time, combining after each one.

Ñ In a separate medium-sized bowl, sift your flour, salt, and baking soda together. Use a fork to quickly distribute the ingredients.

Ñ Pour the flour mixture into the banana batter and use a rubber spatula to fold the flour into the batter. Keep folding until you’re left with uniform consistency.

Ñ Pour the batter into the greased loaf pan and/or muffin pans. If you would like, you can add chocolate chips, nuts, or other add-ins into your batter before placing it into the oven.

Baking

Ñ Place your pans into the oven at 350 ° F.

Ñ If you are using a mini muffin pan, flip the pan at 10 minutes and bake for a total of about 15 minutes or until golden brown.

Ñ If you are using a loaf pan, make sure to flip the pan about every 15 minutes to ensure a consistent bake. The loaf takes a bit longer, so let it bake for about 50 minutes or until a deep golden brown color.

Ñ To ensure your banana bread is fully cooked, place a knife in the center of your muffin or loaf and if it comes up clean, its ready!