Chocolate Chunky Monkey Bread_6of9
In March, we went over the camera and lenses. This month we’ll get into lighting, which is one of the biggest components in food photography. So go out and spend everything you have on lots of lights! No, I’m just kidding — here are a few simple things you can do to help improve your food photography without spending a ton of cash.
Try out this recipe for Chunky Monkey Bread to practice your new lighting skills. Experiment with setting up your lighting to really highlight the texture of the loaf and the color of the freshly baked crust — then see how long you can hold out before you stop shooting and start nibbling!
CHUNKY MONKEY BREAD
1½ cups flour
1¼ teaspoons salt
¾ teaspoon baking soda
⅓ teaspoon baking powder
8 tablespoons butter
1¼ cup sugar
3 large eggs, lightly beaten
4 ripe bananas, mashed
¾ cups chocolate chunks or chips
1. Preheat your oven to 350°F (176°C).
2. Whisk together the flour, salt, baking soda, and baking powder.
3. In your stand mixer, mix butter and sugar on high for 2-3 minutes.
4. Add in the flour mixture until the consistency is similar to brown sugar.
5. Gradually beat in the eggs.
6. Fold in the mashed bananas and the chocolate chunks or chips.
7. Spread the batter evenly in a buttered 4″ x 9″ (10cm x 23cm) loaf pan. You can also use parchment paper to line the edges and bottom to prevent the bread from sticking to the pan.
8. Bake at 350°F (176°C) for 50-60 minutes or until a toothpick comes out clean from the center of the bread. Let the loaf cool for 5-10 minutes, then pull it from the pan and let cool completely on a wire rack.