This is a regular morning treat at our house. Usually on Sunday mornings when we are busily getting ready for church. It’s originally a Williams-Sonoma recipe but I’ve tweaked it a bit. The sour cream makes it so moist.Sour Cream Blueberry Bread
2 med-ripe bananas
3/4 cup sugar
2 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 lg. eggs
1/2 cup sour cream
1 tsp. vanilla
1/2 cup butter, melted
1 heaping cup of blueberries, fresh or frozen
Preheat oven to 350 degrees and grease a loaf pan. Mash bananas well w/ a fork and set aside. Stir together flour, sugar, soda, salt, and cinnamon. In another bowl, whisk together eggs, sour cream, vanilla, butter and bananas. Stir wet and dry ingredients until moist. Carefully fold in blueberries. Pour into prepared pan. Bake 50-60 minutes (until done…test it first with a cake tester or knife). Let cool in pan on a rack for 5-10 minutes. Turn the loaf out onto the rack and cool completely. Wrap it up to keep it fresh. This bread freezes well, too!
–I quadruple the recipe to make four loaves at one time, but you’ll need a really big bowl!