Sour Cream Blueberry Banana Bread
User Reviews
5
Sour Cream Blueberry Banana Bread
Description
Sour Cream Blueberry Banana Bread starts with creaming vegetable oil and sugar, then incorporating lightly beaten eggs, mashed bananas, sour cream, and vanilla extract for a moist, flavorful base. The dry ingredients of flour, baking soda, and salt are whisked separately, with a portion mixed with blueberries to prevent sinking. Adding the blueberry-coated flour to the wet mixture and folding gently keeps the berries suspended throughout the batter.
Baked in two 9x5 pans at 325°F for 50-60 minutes, the bread develops a golden crust while maintaining a soft, tender crumb inside. A toothpick test ensures full doneness. Once cooled, the loaves slice cleanly, showcasing bursts of blueberry amidst the banana-sweetened bread.
The combination of bananas and sour cream results in moistness and a subtle tang that complements the sweet blueberries. This bread works well for breakfast, a snack, or light dessert, offering fruit and dairy flavors in each slice.
Ingredients
- ⅓ cup vegetable oil
- 1 cup granulated sugar
- 2 egg lightly beaten
- 1 ½ cups bananas about 3 large overripe bananas, mashed
- ⅔ cup sour cream
- 1 ½ teaspoon vanilla extract
- 2 ½ cup flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cup blueberries fresh or frozen
Instructions
- Preheat the oven to 325 degrees Fahrenheit and spray two 9×5 bread pans with pan spray.
- In a large bowl, beat ⅓ cup vegetable oil and 1 cup granulated sugar together with a hand mixer until combined. Add 2 eggs, and beat until light and fluffy, about 2 minutes.
- Beat in 1 ½ cups mashed bananas, ⅔ cup sour cream, and 1 ½ teaspoon vanilla extract until combined.
- In a medium bowl, whisk together 2 ½ cup flour, 2 teaspoons baking soda, and ½ teaspoon salt. Remove one tablespoon of the flour mixture and toss it in a small bowl with 1 ½ cup blueberries,.
- Add the flour mixture to the wet ingredients and mix on low until just combined. Fold in the blueberries by hand.
- Separate the batter evenly into the two prepared pans and bake for 50-60 minutes or until a toothpick comes out clean. Let the loaves cool for 30 minutes before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 1712 kcal
% Daily Value*
| Calories | 1712kcal | 86% |
| Carbohydrates | 278g | 93% |
| Protein | 26g | 52% |
| Fat | 58g | 89% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 23g | 135% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 209mg | 70% |
| Sodium | 1769mg | 74% |
| Potassium | 1020mg | 22% |
| Fiber | 11g | 44% |
| Sugar | 135g | 270% |
| Vitamin A | 883IU | 18% |
| Vitamin C | 26mg | 29% |
| Calcium | 142mg | 14% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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