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!

Ingredients

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
 

Directions

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.

 

Don't forget to like Typical Domestic Babe's new Facebook page!

Thanks for reading, have a great day! xx