Category Archives: Sour Cream

Super Soft Chocolate Chip Sour Cream Banana Bread


Food photography is something that every food blogger has probably done some research on.

I am by no means a professional, but I have picked up a few tips along the way and in my photography class I took last semester, so I want to share with you guy’s what I’ve learned!!  Add me to the list of 3 million photography tips on the net. 🙂

1.  Use natural light.  This is the best piece of advice that helped me.  I was using flash in all of my photos and it was not pretty.  Wait until you have a great amount of light flowing in from a window, set up your food, and shoot!
2.  Get down on your foods level.  Make sure that you get down on the same level as your food when you’re photographing.  You’ll feel really weird all bent over, but the results are worth it!
3.  Don’t use too many props, but do use some.  I usually use a cute material and maybe a glass of milk or a fork or something.  Using too much distracts from the actual food.
4.  Get close.  Food photography is all about using macro.  The more detail we can see, the more we drool.
5.  Focus on the food, blur the background. Sometimes backgrounds can be distracting, so it’s important to use a shallow depth of field.
6.  Learn how to use Photoshop.  Even the best photographers do a lot of their work in Photoshop.  Even will work! The tools that help me the most are the Color Balance tool, the Exposure tool, and the Focal Soften tool.
7.  Take tips from the pros.  Just look at your favorite food photographers pictures and try to mimic them.  Some of my favorites:  Joy the BakerKarly at Buns in My OvenDeb at Smitten KitchenRee at The Pioneer WomanJessica at How Sweet It Is. There are many, many more, but those are just a few!  This is not a food photography site, but I have a friend who is a great photographer and you may be able to pick up some tips from his site, too: Matt Rogers.

So, I had sour cream left over from that delicious Red Velvet Cake and 4 almost-rotting bananas and had no choice but to make some banana bread.  Although I said it’s boring and I’ve already made it a few times, I use a different recipe every time.  I must say this is probably one of my favorites!! I actually made it into muffins, but those all got eaten before I could even photograph them!  That should tell you how good these are.  Plus, this recipe is from Smitten Kitchen, so it’s automatically good.  Mmmm!!

Super Soft Chocolate Chip Sour Cream Banana Bread
Adapted from: Smitten Kitchen


3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 cup light brown sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon

1/4 cup sour cream
2 cups of flour

1 1/2 cups chocolate chips

1. Preheat the oven to 350°F. With a wooden spoon, mix butter and sour cream into the mashed bananas in a large mixing bowl. 
2. Mix in the sugar, egg, vanilla and cinnamon. 
3. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Mix in chocolate chips.  Pour mixture into a buttered 4×8 inch loaf pan. 
4. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.
Note: I split this into two mini-loaf pans. It took 45 minutes to bake two perfect halves, but of course, may run longer or shorter in your oven.