Blueberry-Banana Sour Cream Bread

Maureen Hudson


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


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15 Min
1 Hr 10 Min


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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


  • 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.

Printable Recipe Card

About Blueberry-Banana Sour Cream Bread

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

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