Thursday, August 14, 2014

Blueberry Sour Cream Banana Bread

I found this recipe in my recipe card index box recently.  It is hand written on a small piece of paper, and my notes on the back of the paper written in big letters reads, "ENTIRELY TOO GOOD."  I wish I could remember the source who gave me this recipe, part of me thinks that it belongs to my grandmother, but I could be wrong.  

This bread is so moist & tender due to the addition of sour cream.  Normally if a recipe calls for sour cream I would sub it out for Greek yogurt.  Same with butter for coconut oil.  I like to make my recipes a bit more nutritionally sound, but the thought of doing that to my Grandmas recipe {if it is hers} is sacrilegious.  And besides, some things in life are just way better with the addition of a little butter and sour cream.  

Hope you enjoy!


2 medium ripe bananas
2 cups flour {I used white rice flour}
3/4 c. sugar
1 1/2 tsp. baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 chopped pecans
2 room temperature eggs
1/2 c. sour cream
1 tsp vanilla extract
8 tbsp unsalted butter, melted
1 heaping cup blueberries, washed & patted dry


Preheat oven to 350 degrees F.  Grease a 9x5" loaf pan.

Mash bananas with a fork, and measure out 1 cup.  Set aside.

In a large bowl, stir together flour, sugar, soda, salt, cinnamon, and pecans.  In another bowl, whisk together eggs, sour cream, vanilla, butter, and bananas.

Make a well in the flour mixture and pour in the banana mixture.  Stir together until just combined.  The batter should be slightly lumpy.  Gently fold in the berries taking care not to break them.  Pour the batter into your loaf pan, and bake until the top of the bread is firm to the touch, about 50-60 minutes.

Transfer to a wire rack and allow to cool for 30 minutes.  Gently run a knife along the edges of the bread to loosen, and turn loaf out onto the rack.  Cool to room temperature before eating.


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Thanks for reading, have a great day! xx


  1. This looks delish and my hubby would love it! Did you use regular sour cream or reduced fat?

    1. Hi hunn, full fat for this recipe ;) but since low fat could easily be substituted!

  2. When I saw this on your insta feed yesterday I couldn't wait for the recipe!! Thanks for sharing!

  3. This looks SO good - I knew you were posting it today, so I (no lie) checked your blog like four times this morning b/c I was heading to the grocery store LOL but it wasn't up yet. Definitely going to have to make another trip, this sounds SO good! Xx

    1. Awwww sorry love! I've been sitting at our new house all morning waiting for our furniture to be delivered, and couldn't publish because we don't have internet yet. Those furniture guys are seriously on their own schedule :)

  4. This looks SO good and I am anxious to try another one of your recipes! I didn't see sour cream on the ingredient list but it is in the directions. How much does the recipe call for? Thanks, Andy!

    1. Oops! I corrected it - thanks so much for catching that! It's 1/2 cup sour cream :)

  5. i think i have about fifty different banana bread recipes, definitely need to try this recipe though. looks delicious. you can never go wrong with a good banana bread!



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