I loved the sour cream banana bread I made a few months ago for the first time. Since then I've been trying out different variations of the banana bread. The other day I decided to try putting some blueberries in the batter and making a blueberry banana bread.
I followed the same recipe I used before, a modified version of the recipe submitted by Esther Nelson on allrecipes.com, and added a cup of blueberries. Here is the recipe I used:
Yields: Four 7×3 inch loaves
- 3/4 cup butter
- 3 cups white sugar
- 3 eggs
- 6 very ripe bananas, mashed
- 1 (16 ounce) container sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 teaspoons baking soda
- 4 1/2 cups all-purpose flour
- 1 cup chopped pecans
- 4 cups blueberries
oven to 300 degrees F (150 degrees C). Grease four 7×3 inch loaf pans.
In a large bowl, cream butter and sugar. Mix in eggs, mashed
bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and
flour. Stir in nuts and blueberries. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
I liked the color of the blueberries. However, I found the blueberries took away from the taste of the banana. I prefer just regular banana bread. Boyfriend liked it more than the regular banana bread though.