Sour Cream Blueberry Banana Bread - Recipe

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SOUR CREAM BLUEBERRY BANANA BREAD
2 c. all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1/2 tsp. ground cinnamon 1 c. softened butter 3/4 c. sugar 2 lg. eggs 1 c. mashed, ripe bananas (2 lg.) 1/2 c. sour cream 1 c. blueberries 1/2 c. coarsely chopped pecans Heat oven 350 degrees. Grease and flour a loaf pan. On a sheet of waxed paper, sift together the flour, baking soda, salt and cinnamon. In a large bowl, with an electric mixer on medium-high speed, cream the butter and sugar until light and fluffy. Add the eggs, bananas and sour cream, and beat until blended. Gradually beat in the flour mixture at low speed, continue beating until batter is smooth. Fold in blueberries and pecans. Spoon the batter into loaf pan. Bake 1 hour. Let bread cool completely in the pan on wire rack.

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Sour Cream Blueberry Banana Bread

· Nov 20 · #51707

Tiffi (Illinois) says:

Would recommend you use 5 bananas and 2 cups of sugar

· Jan 12 · #162720

Leslie (United States) says:

I made this recipe last night replacing the brown sugar for the granulated sugar. The bread turned out delicious, but 1 cup of butter is too much. I would recommend reducing the butter to 1/2 cup. The bread had to bake at least an additional half hour because it was so moist. I might also recommend replacing the saturated fat with an organic light oil, such as sunflower. P.S. I don't see any reason to sift the flour on waxed paper. I used a bowl for the dry ingredients.

· Oct 31 · #182653

Sherri F. (California) says:

I made this recipe tonight. I used 1/2 cup of organic butter and 2/3 cup of monkfruit sweetener instead of sugar. Monkfruit is low on the glycemic index. I used 1 1/2 cups of 1:1 gluten free flour and 1/2 cup of organic oat bran. Very moist.

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