Saturday, December 8, 2012
Sour Cream-Blueberry Bread
So I love love love banana bread. Really any breakfast bread or muffin or scone, but especially good banana bread. This recipe (from Williams-Sonoma) just took banana bread and like ELEVATED IT. Just when I did not think that was possible. Yes. It has banana. And blueberries. And pecans, man. And sour cream. This is like really really good stuff. I could write an ode to this bread. Oh bread of banana and blueberry and pecans... how you make me long for you... (hahah OK enough). Here's the deal with this bread.
You need this:
2 medium ripe bananas
1 stick (1/2 cup) butter
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
2 cups unbleached all-purpose flour
3/4 cup sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1-1/2 tsp baking soda
1 heaping cup fresh or frozen blueberries
1/2 cup chopped pecans
You do this:
Preheat the oven to 350 and grease a 9 X 5 inch loaf pan.
Mash up the bananas with a fork and measure out 1 cup.
Melt the butter.
Sift together the dry ingredients (flour, sugar, salt, cinnamon, baking soda).
Whisk together the eggs, sour cream, vanilla, cooled butter, and mashed bananas.
Add wet ingredients to the dry ingredients.
Mix until just combined.
Add the blueberries (if using frozen, toss in a bit of flour first so they don't clump)...
And the pecans, and fold in gently.
Pour batter into greased loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean (this took about 70 minutes in my oven).
Cool in pan on rack for 30 minutes. Run a butter knife carefully along edges of loaf, and turn loaf out onto rack to cool completely.