Blueberry-Banana Sour Cream Bread

Maureen Hudson


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


☆☆☆☆☆ 0 votes

15 Min
1 Hr 10 Min


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

How to Make Blueberry-Banana Sour Cream Bread


  1. Preheat 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.
  2. Mix together 2 tablespoons white sugar and 1/2 teaspoon cinnamon; sprinkle this mixture into the coated pans to dust them.
  3. Add 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.
  4. Mix 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.
  5. Add in flour, baking soda, and salt by hand mixing them in, stirring well.
  6. Add the blueberries and mix all together by hand. Add the nuts at this point if you are using them.
  7. Divide 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.

Printable Recipe Card

About Blueberry-Banana Sour Cream Bread

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

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