Do you have the same problem I used to have when my kids were growing up - meaning you purchase a bunch of bananas and then the last two sit there uneaten? It happened to me many, many times and I never understood why the last two bananas were left to sit there until the skins became brown. Well this is the perfect way to use them up. I know many of you make a dessert bread but this one has a unique flavor profile. I think it's that addition of a bit of sour cream that takes this bread to another level in the taste department.
You probably have most all of the ingredients in your pantry already. I love making this when I can get my berries on sale too. If you don't have access to fresh berries for some reason, use frozen. This bakes in a standard bread pan and if you don't have one use a bundt pan or tube pan.
- 2 medium ripe bananas
- 2 cups all purpose flour
- 3/4 cup sugar
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 cup chopped pecans
- 2 lrg. eggs
- 1/2 cup sour cream
- 1 tsp. pure vanilla extract
- 1/2 cup unsalted butter, melted and extra for greasing the pan
- 1 heaping cup of fresh or frozen blueberries
- Preheat the oven to 350° and grease your pan or spray your muffin tins.
- Mash the ripe bananas with a fork or coarsely puree them in a food processor.
- In a bowl stir together the flour, sugar, baking soda, salt, cinnamon and nuts.
- In another bowl whisk together the eggs, sour cream, vanilla, melted butter and 1 cup of the mashed banana puree.
- Make a well in the dry ingredients and pour in the banana mixture.
- Stir together the wet and dry ingredients until combined. The batter may be slightly lumpy.
- Gently fold in the blueberries.
- Pour the batter into the greased pan. Bake about 1 hour and 15 minutes. The top should be firm to the touch and using a cake tester or wooden skewer see if the middle comes out clean.
- Let cook on a rack for 30 minutes before unmolding the loaf.
Just look at those plump blueberries and the studs of chopped pecans! This forms such a nice outer crust and the middle is just moist and ever so delicious.