Banana Blueberry Bread
- 1 1/4 sticks of unsalted butter (room temperature)
- 1 1/2 cups sugar
- 2 eggs
- 1 t. vanilla
- 3 really ripe bananas
- 3 cups flour
- 1 full teaspoon baking soda ( full meaning a little more than 1 teaspoon)
- 1 full teaspoon baking power
- 1/2 cup sour cream
- 1 1/2 pints blueberries
Use a nonstick spray and coat the tins.
Mix together butter and sugar until really incorporated. Beat in the eggs, one at a time. Beat in the vanilla. Beat in the bananas, one at a time.
Combine the dry ingredients into a separate bowl. Pour half of this mixture into the batter and mix. Beat in the sour cream. Beat in the rest of the dry ingredients.
Fold the blueberries into the batter. You don’t want them breaking just mixed in well but be gentle.
Bake at 350 for about an hour or until the toothpick comes out clean. I found out that once I had pulled them out of the oven the blueberries made the bottoms a tad too soft. The breads were room temperature at this point. So I inverted the breads onto a cookie sheet and baked them a little bit more and it seemed to do the trick. That toasted up the bottom just enough. Be careful when removing them from the cookie tray. Wait until they have cooled.