By Chef #1406216 on March 30, 2010
"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*"
Serving Size: 1 (197 g)
Servings Per Recipe: 4
"This was the exact perfect recipe that I was looking for! I make them into muffins for my Bed n Breakfast, and they are loved by all! Thank you for sharing, I didn't change the recipe at all, just made them into muffins instead of loaves. Will continue to make again and again!"