Friday, July 9, 2010

Sour Cream Blueberry Bread

I had some ripe bananas that needed used. I also happened to have a lot of blueberries in the fridge. So I decided to try this recipe. It turned out great! I quadrupled the recipe and baked it in mini Bundt pans, mini loaf pans, and bug muffin pans. All the shapes turned out great! (I tend to have trouble baking one large loaf of a quick bread--the crust always seems to get overdone by the time the middle is baked through.) I just adjusted the baking time appropriately for the size of pan used.

Sour Cream Blueberry Bread

2 medium-ripe bananas (6 ounces blended)
2 cups (10 oz) all-purpose flour
¾ cup (6 oz) sugar
1 ½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
½ cup (2 oz) chopped pecans
2 large eggs
½ cup (4 oz) sour cream
1 tsp pure vanilla extract
½ cup (4 oz) unsalted butter, melted
1 heaping cup (4 oz) fresh or frozen blueberries

Preheat the oven to 350°F. Grease a 9x5-inch loaf pan (or desired pans) or spray with baking spray.

Mash bananas well with a fork or coarsely puree them in a food processor. (Note: I used the food processor to chop the nuts before I mashed the bananas in it.) Measure out 6 oz and set aside.

In a bowl, stir together the flour, sugar, baking soda, salt, cinnamon, and nuts. In another bowl, whisk together the eggs, sour cream, vanilla, butter, and the 6 oz (1 cup) mashed banana pulp. Make a well in the center of the flour mixture, add the banana mixture, and stir just until combined. The batter should be slightly lumpy. Gently fold in the blueberries, taking care not to break them up or mash them. Pour the batter into the prepared pan.

Bake the bread until the top is firm to the touch and a cake tester inserted into the center comes out clean, 50 – 60 minutes. Let cool in the pan on a wire rack for 30 minutes. Unmold the loaf onto the rack and let cool completely. Cut into thick slices to serve.

Recipe source: The Williams-Sonoma Baking Book

1 comment:

  1. Mmmm. . . I want to try one of the bug muffins!