SOUR CREAM-BLUEBERRY BREAD
This dessert bread puts boring ole' banana bread to shame for sure! This recipe is amazing. The use of bananas/sour cream makes it as light as cake, and the sweetness of the bananas and sugar gives it a delightfully light and crunchy crust. I tried it when full and almost had an entire half-loaf. Only use fresh or frozen blueberries(they won't burst or go runny in this bread!), not dried. Mine were days old, but this recipe still brought them back to life! I don't have a food process, so I make the "banana pulp" using a fork and my hands. I also prefer (Emerald brand) glazed pecans, fist-crushed(but only slightly) in a ziplock, b/c normal ones taste too woody and drab for my taste. Another winner from Williams-Sonoma! *makes one 9-by-5-inch loaf*
Provided by jay.mcgow
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 1) Preheat the oven to 350°F Grease a 9-by-5-inch loaf pan.
- 2) Mash the bananas well with a fork or coarsely purée them in a food processor. Measure out 1 cup and set aside.
- 3) 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 1 cup mashed banana pulp. Make a well in the dry ingredients and pour in the banana mixture. Stir together the wet and dry ingredients just until combined. The batter should be slightly lumpy. Gently fold in the blueberries, taking care not to break them up. Pour the batter into the prepared pan. Bake until the top of the bread is firm to the touch and a cake tester inserted into the center comes out clean, 50-60 minutes(It takes 53 minutes in my pre-heated convection oven). Let cool in the pan on a rack for 30 minutes. Turn the loaf out onto the rack and let cool completely.
BLUEBERRY-BANANA SOUR CREAM BREAD
Delicious variation of your "run of the mill" banana breads. Very moist and didn't last long!
Provided by MHudson07
Categories Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. Lightly spray 2 8-5" x 4-5" x 2-5" disposable loaf pans (or reusable pans with same measurements)with cooking spray.
- Mix together 2 tablespoons white sugar and 1/2 teaspoon cinnamon; sprinkle this mixture into the coated pans to dust them.
- Add 6 tablespoons butter and 1.5 cups white sugar to a large bowl. "Cream" together with electric mixer until most of the sugar is blended inches.
- Mix in eggs, 1 at a time, until all sugar, butter and eggs are well mixed. Mix in mashed bananas, sour cream, vanilla, and cinnamon with mixer on low speed.
- Add in flour, baking soda, and salt by hand mixing them in, stirring well.
- Add the blueberries and mix all together by hand. Add the nuts at this point if you are using them.
- Divide the batter equally between the 2 prepared pans. Bake for 70 minutes on center rack of oven. I used a wooden skewer to test after 60 minutes and found that it came out clean after 70 minutes.
Nutrition Facts : Calories 2001, Fat 65.4, SaturatedFat 37.7, Cholesterol 339.8, Sodium 1713.5, Carbohydrate 337.3, Fiber 13, Sugar 203.6, Protein 26.7
BLUEBERRY BANANA BREAD
My family loves banana bread! This has a wonderful twist of blueberries added to the batter. The addition of sour cream (or I substitute with yogurt sometimes - plain, vanilla or lemon) makes this extra moist and delicious. My family would love for me to make this weekly!
Provided by MA HIKER
Categories Quick Breads
Time 1h50m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Spray bottom of regular loaf pan, try not to get too much on the sides; this will help bread rise nicely.
- In bowl mix oil, sugar, and eggs until light and creamy. Add sour cream/yogurt, vanilla and mashed bananas. Mix until combined. Sprinkle in flour, baking soda, and salt. Mix until just combined; it will be thick and sticky.
- Stir in blueberries until just combined.
- Pour batter into loaf pan. Bake 1 hour and 15 minutes. Carefully remove and cool 5 minutes. Run a knife around edges to loosen sides of bread, turn bread out of pan and set it on rack or plate to cool completely.
Nutrition Facts : Calories 302.1, Fat 11.8, SaturatedFat 2, Cholesterol 4.3, Sodium 323.2, Carbohydrate 45.5, Fiber 1.6, Sugar 22.9, Protein 4.5
BLUEBERRY BANANA BREAD
Blueberries and bananas combine in these tender, golden loaves. Whether you enjoy a slice as a snack or for breakfast, this bread is so flavorful, you won't need butter. -Sandy Flick, Toledo, Ohio
Provided by Taste of Home
Time 40m
Yield 3 mini loaves.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream the shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add creamed mixture, beating just until combined. Stir in bananas. Fold in blueberries., Pour into three greased 5-3/4x3x2-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes or. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
SOUR CREAM BANANA BREAD
Make and share this Sour Cream Banana Bread recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Grease 1 large loaf pan.
- Cream margarine, sugar, eggs and vanilla.
- Add dry ingredients, then bananas, nuts and sour cream.
- Mix well.
- Bake at 350 F for 1 hour.
BANANA BLUEBERRY BREAD
Make and share this Banana Blueberry Bread recipe from Food.com.
Provided by Bliss
Categories Breads
Time 1h11m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Oven temp to 350F.
- Sift together flour, sugar, baking powder and salt.
- Stir in oats.
- To the dry ingredients, add eggs, salad oil and bananas; mix until combined.
- Distribute blueberries evenly through batter.
- Turn into greased and floured 8x5" loaf pan.
- Bake 1 hour 10 min.
- Cool in pan 10 min.
- ,remove and cool completely before slicing.
- Yields: 1 loaf.
BLUEBERRY BREAD WITH SOUR CREAM
I got this in my Home Economics class! It's my and my friend Ann's first recipe we did together. The worst thing that kept on happening was when we burnt the lemon glaze! It is originally a blueberry muffin recipe, but the bread/muffins are good any way you bake it! Lemonade fits perfectly with this recipe!
Provided by Smiley:D
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Adjust an oven rack to the middle position and heat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Whisk flour, baking powder, and salt in a medium bowl until combined.
- Whisk egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
- Add blueberries to the dry ingredients and gently toss just to combine. Add sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain, and the batter will be thick. Don't overmix.
- Using a large spoon sprayed with nonstick cooking spray to prevent sticking, spread the batter evenly into the greased loaf pan.
- Bake in the preheated oven until the top is light brown and a toothpick or skewer inserted into the center of the bread comes out clean, 25 to 30 minutes. Rotate the pan from front to back halfway through the baking time. Let cool for 5 minutes.
- While bread is cooling, mix 1/2 cup sugar and lemon zest together in a small bowl. Set aside.
- Bring lemon juice and remaining 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 1/4 cup. Brush the top of the bread with glaze, then sprinkle the lemon sugar onto the glaze.
Nutrition Facts : Calories 350.8 calories, Carbohydrate 59.4 g, Cholesterol 43.5 mg, Fat 11.5 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 6.9 g, Sodium 286.2 mg, Sugar 37.4 g
BANANA-BLUEBERRY BREAD
This banana-blueberry bread is yummy. My 2-year-old grandson loves it. It's great for breakfast.
Provided by Shannon Elizabeth Allgood
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Beat butter in a large bowl until nice and creamy. Add sugar and mix until smooth. Add eggs one at a time, mixing until blended. Mix in bananas and vanilla extract.
- Sift flour, baking soda, and salt together in another bowl. Mix into the banana mixture and fold in blueberries. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and let sit in the pan for 10 minutes before turning out onto a plate.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 47.1 g, Cholesterol 61.6 mg, Fat 10.6 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 6.2 g, Sodium 258.5 mg, Sugar 22.3 g
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