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This dessert bread puts boring ole' banana bread to shame for sure! This recipe is amazing. The use of bananas/sour cream makes it as light as cake, and the sweetness of the bananas and sugar gives it a delightfully light and crunchy crust. I tried it when full and almost had an entire half-loaf. Only use fresh or frozen blueberries(they won't burst or go runny in this bread!), not dried. Mine were days old, but this recipe still brought them back to life! I don't have a food process, so I make the "banana pulp" using a fork and my hands. I also prefer (Emerald brand) glazed pecans, fist-crushed(but only slightly) in a ziplock, b/c normal ones taste too woody and drab for my taste. Another winner from Williams-Sonoma! *makes one 9-by-5-inch loaf*
Units: US | Metric
Serving Size: 1 (197 g)
Servings Per Recipe: 4