Also try Chocolate Apple Bread.
“Sour cream? In bread?” This may have caused your face to cringe and/or further question why add it in or how sour could this bread possibly be? I can only imagine because this is exactly what I had done when I stumbled across this recipe. But before you turn your head, I must admit, this bread is by far one of the best breads I have tasted and the best bread I’ve ever made and it’s because of the sour cream component with a bit of help from its side kick, ripened bananas. So to answer your question, the bread is no where near tasting sour yet sour cream is an excellent choice of ingredient to use for baking.
Back in my Queens College days studying in my food science course, I’ve baked several types of breads but to my recollection, I don’t believe I came across experimenting with an ingredient such as sour cream in breads. Now if one of my past dietetic professors ever comes across this and says, “Yes we did,” well my apologies, it was probably one of the other groups and my memory has failed me.
I’ve read mayonnaise and yogurts in recipes and tried to rationalize why it would be necessary to add such an odd ingredient and the only reason I could think of was for a moist crumb. Lo and behold, after tasting this bread’s unique texture and follow up research, I was right! The addition of sour cream, mayonnaise and yogurts is actually a common practice in home baking. Not only does it increase moistness, it also creates a denser product-great for certain breads (excluding breads requiring a light and dry crumb).
Blueberry Banana Sour Cream Bread is a bread I did not intend on making. I originally wanted to make a classic white bread to use for sandwiches for my overstocked canned tuna, but came across a problem, no bread flour or a bread machine. I kept searching and when I come across this recipe I thought to myself, “this is a great way to use my almost expired bananas and blueberries!” They were getting very ripe and were too ugly to be eaten. Feeling guilty with the notion of having to toss them, I knew I had to use them - immediately.
In general, I couldn’t be happier with the result of this bread. With its scant blueberries, a sweet banana base all with a rich moist crumb and topped with spreadable salted butter, it is the perfect breakfast treat I’ve had in a long time since Chocolate Apple Bread. You won’t be disappointed.
Blueberry Banana Sour Cream Bread
Prep time: 15 min | Cook time: 1 hr 30 min | Total time: 2 hr | Yield: 2 9-inch loaves
- 1/4 C granulated sugar
- 1 t cinnamon
- 3/4 C butter or margarine
- 3 C granulated sugar
- 3 eggs
- 6 ripe bananas, mashed
- 1 (16 oz.) container sour cream
- 2 t pure vanilla extract
- 1/2 t salt
- 3 t baking soda
- 4 1/2 C APF
- 2 C blueberries
- Preheat oven to 325°F. Grease 2 9-inch loaf pans. In a small bowl, mix sugar and cinnamon and lightly dust bottom and sides of loaf pans; set the rest to the side.
- In a large bowl, cream butter and sugar.
- Mix in eggs, mashed bananas, sour cream, and vanilla. Mix in salt, baking soda and flour. Stir in blueberries.
- Divide into prepared pans and bake for 1 hour and 30 minutes or until toothpick inserted in center comes out clean.
Blueberry Banana Sour Cream Bread slightly adapted from AllRecipes.