It is blueberry season here in Michigan and Mom has been buying them left and right to keep in the freezer. So I tried this delicious recipe that not only used up some blueberries, but also those over ripe bananas on the counter. The bread was very soft and good. It makes two 9x5" loaves or one 13x9" pan. You may want to half it.
Sour Cream Blueberry Bread
4 c. sifted flour
2 t. baking soda
1 t. salt
2 sticks butter, at room temp.
3/4 to 1 c. sugar
4 eggs
2c. mashed ripe bananas (3 lg, 5 sm.)
1 c. sour cream
1 t. vanilla
2 c. blueberries
1c chopped pecans
Preheat oven to 350.
Stir together flour, soda, and salt. In large mixing bowl cream together butter and sugar. Add lightly beaten eggs. Add bananas, sour cream and vanilla; stir until combined. Fold in blueberries and pecans. Pour into greased loaf pans and bake for 40 to 50 minutes. Enjoy!
2 comments:
That recipe sounds extremely good!
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Yummy! :) These sound really good. We don't have any sour cream on hand at the moment, otherwise I would go and try the recipe out now. :) I plan on trying it after we go shopping. :)
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