Blueberry-Banana Sour Cream Bread

Maureen Hudson

By
@Maureen_Hudson

Delicious variation of your "run of the mill" banana breads. Very moist and didn't last long!


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Rating:
☆☆☆☆☆ 0 votes
Serves:
16
Prep:
15 Min
Cook:
1 Hr 10 Min
Method:
Bake

Ingredients

2 Tbsp
white sugar
1/2 tsp
cinnamon
6 Tbsp
butter
1 1/2 c
white sugar
2 large
eggs
3 large
ripe bananas
8 oz
sour cream
1 tsp
vanilla extract
1 tsp
cinnamon
1/4 tsp
salt
1 1/2 tsp
baking soda
2 1/4 c
all purpose flour
1 pt
fresh blueberries
1/2 c
chopped nuts, optional

Step-By-Step

1Preheat oven to 325 degrees F. Lightly spray 2 8-5" x 4-5" x 2-5" disposable loaf pans (or reusable pans with same measurements)with cooking spray.
2Mix together 2 tablespoons white sugar and 1/2 teaspoon cinnamon; sprinkle this mixture into the coated pans to dust them.
3Add 6 tablespoons butter and 1.5 cups white sugar to a large bowl. "Cream" together with electric mixer until most of the sugar is blended in.
4Mix in eggs, 1 at a time, until all sugar, butter and eggs are well mixed. Mix in mashed bananas, sour cream, vanilla, and cinnamon with mixer on low speed.
5Add in flour, baking soda, and salt by hand mixing them in, stirring well.
6Add the blueberries and mix all together by hand. Add the nuts at this point if you are using them.
7Divide the batter equally between the 2 prepared pans. Bake for 70 minutes on center rack of oven. I used a wooden skewer to test after 60 minutes and found that it came out clean after 70 minutes.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American