Is anyone else loving the abundance of blueberries right now? As much as I’m counting down the days until cooler weather, I don’t want all these glorious blueberries to go away.
Finding ways to use blueberries is part of the fun. I’ve been baking up a storm. I’ve even made jam, but more on that later. I hope you’ll forgive me for posting another quick bread this week. They are one of my favorite things to bake (and eat!), and they’re also a great use of fresh fruits.
I have a longstanding love of banana bread, which is good because I make it relatively often. We have a tendency to buy bananas and not eat them. Anyone else do that? Luckily, overripe bananas are a baker’s best friend. And, there are endless variations of baked goods to be made with them.
I added some fresh blueberries to this round of banana bread. I really love the combination of blueberries and bananas. You get two sweet fruit flavors that play together oh-so well.
In a surprising move on my part, I did not add any nuts to this bread. It really doesn’t need them, although some almonds sprinkled on top before baking might just be perfectly lovely. I did add a bit of sour cream for a little tart punch and for a lovely texture.
Leave your mixer in the cabinet for this recipe. You can easily mix this bread without it. And, if you prefer, you can make 12 standard-sized muffins instead of a loaf.
- 1 & 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 medium overripe bananas, mashed
- 1/2 cup sour cream
- 4-6 ounces (3/4 - 1 cup) blueberries
Preheat oven to 350°. Grease and flour a standard 9”x 5” loaf pan.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
Combine melted butter, sugar, and brown sugar until well-mixed. Mix in egg and vanilla. Stir in bananas and sour cream.
Add flour mixture in 3 or 4 portions, mixing just until combined. Stir in blueberries.
Transfer batter to prepared pan. Bake 40-45 minutes, or until a pick inserted into the center comes out clean.
Cool in pan for 10 minutes. Run a knife around the edges of the bread. Then, transfer bread to a wire rack to cool completely.