Description
A delightful twist on classic banana bread with blueberries and sour cream for extra moisture.
Ingredients
- 1¾ cups (220g) all-purpose flour (plus 1 tbsp for berries)
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (about 3) mashed very ripe bananas
- ½ cup (120g) full-fat sour cream
- 1 tsp vanilla extract
- 1½ cups (225g) fresh or frozen blueberries
- 1 tbsp lemon zest (optional but recommended)
- 2 tbsp coarse sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- Beat the softened butter and granulated sugar together until fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas, sour cream, vanilla extract, and lemon zest if using.
- Gradually add the dry mixture to the wet ingredients, mixing just until incorporated. Be careful not to overmix!
- Toss the blueberries with the remaining tablespoon of flour, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and sprinkle the top with coarse sugar.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Notes
For a nuttier flavor, add a half-cup of chopped walnuts or pecans. Store leftovers wrapped in plastic wrap in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American