I've had a craving for banana bread lately and so I bought a bunch of bananas a few weeks ago and froze them after they ripened. Then this weekend, I baked a massive amount of banana desserts. One of them was this blueberry banana bread.
I had a box of plump, juicy, sweet blueberries, so I mixed some into the batter, and then also sprinkled some on top. I like the look of the berries on top of the bread. The sour cream in this bread keeps the bread incredibly moist for days. I really love this recipe and it's pretty simple to throw together.
Even though I know it's nothing new, every time I make banana bread, I am still amazed by what delicious desserts that can be made with overripe bananas. I can't think of any other fruit where people are happy the browner and more mushy it becomes.
This quick bread has been a great morning bite for my family this week as we continue on our neverending moving to a new place. It's been exhausting, horrible, and I never want to do it again. After my last move, I told myself I'd hire movers next time. And I was planning on hiring movers. Then we found a place so close by. So close that we thought it seemed silly to hiring movers. So we decided to move ourselves. BIG MISTAKE. One I have been regretting constantly for the last two weeks. It's mind boggling, the millions of tiny little things that are laying around and the hours upon hours it takes to pack and move them. We've been in the "almost done" stage for three days, and despite working hard, there seems to be no end in sight.
Blueberry Banana Bread (recipe adapted from Esther Nelson on allrecipes)
Yield: Two 7 x 3 inch loaves
- 3/8 cup butter
- 1 1/2 cups white sugar
- 2 eggs
- 3 very ripe bananas, mashed
- 8 ounces sour cream
- 1 teaspoons vanilla extract
- 1 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking soda
- 2 1/4 cups all-purpose flour
- 2 cups blueberries
oven to 300 degrees F (150 degrees C). Grease two 7×3 inch loaf pans or line with parchment paper or foil.
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 half the blueberries. Divide into prepared pans. Sprinkle remaining blueberries on the top surface of the batter.
Bake for 1 hour, until a toothpick inserted in center comes out clean.