Sour Cream-Blueberry Bread

Recipe by Chef #1406216
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READY IN: 1hr 15mins
SERVES: 4-6
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1) Preheat the oven to 350°F Grease a 9-by-5-inch loaf pan.
  • 2) Mash the bananas well with a fork or coarsely purée them in a food processor. Measure out 1 cup and set aside.
  • 3) In a bowl, stir together the flour, sugar, baking soda, salt, cinnamon, and nuts. In another bowl, whisk together the eggs, sour cream, vanilla, butter, and the 1 cup mashed banana pulp. Make a well in the dry ingredients and pour in the banana mixture. Stir together the wet and dry ingredients just until combined. The batter should be slightly lumpy. Gently fold in the blueberries, taking care not to break them up. Pour the batter into the prepared pan. Bake until the top of the bread is firm to the touch and a cake tester inserted into the center comes out clean, 50-60 minutes(It takes 53 minutes in my pre-heated convection oven). Let cool in the pan on a rack for 30 minutes. Turn the loaf out onto the rack and let cool completely.
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