Baking Magazine Step 18

Prepping/Taking Photos: Double Page Spread

The next blog is how I made my chocolate chip banana bread. This will be the one of the four recipes in my baking magazine. I think this was my easiest recipe because I have made this recipe countless times. 

The first step was to grab all my ingredients, which helped me assure everything was organized to make the baking process smoother.

To start the batter, I mixed together sugar, softened butter, and eggs in a stand mixer until incorporated. 

Next, I grabbed the banana's, peeled them, and moved them to a bowl so I can mash them up.

Here I used a fork to make the texture mostly smooth, with little chunks. 

After, I added the banana's into my stand mixture and poured a little vanilla extract, and mixed all that till is was combined.  

In a separate bowl, I combined flour, baking soda, and salt. 

Then, I added my flour mixture into my batter and mixed. 

After my batter was fully ready I added mini chocolate chips and stirred it together. 

Next, I grabbed a loaf pan and glided a small piece of butter all around to make sure the batter doesn't stick. I also added a little flour and moved the pan in different directions so it would distribute easily. 

Lastly, I baked the banana bread at 350 F for about 45 minutes, allowing it to rise and obtain golden brown edges by the end. 

When the banana bread was done baking I let it sit for 10 minutes, and set up the counter area, where I took the photos. 

I thought this design looks very simple and nice so I decided i will place my banana bread on the wooden board. 

I then took many pictures to try and figure out which angel and position my banana bread would look best in for my magazine and concluded this was the perfect one.