This recipe is from the Williams-Sonoma Bread cookbook. This is a delicious recipe that I’ve made many times for my son-in-law, Shane. I’ve always made banana bread with my ripe bananas. I like the addition of blueberries and sour cream in the bread.
2 medium ripe bananas, mashed with a fork, about one cup, set aside in a small bowl
2 cups all purpose flour
3/4 cup sugar
1 & 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup unsalted butter, melted
1 heaping cup fresh blueberries
Preheat the oven to 350 degrees
Grease a 9X5″ loaf pan
1, In a medium bowl, stir together the flour, sugar, baking soda, salt, cinnamon and nuts.
2. In a large bowl, whisk together the eggs, sour cream, vanilla, butter and the mashed bananas.
3. Make a well in the dry ingredients and pour in the banana mixture. Stir together the wet and dry ingredients just until combined. The batter should be slightly lumpy. Gently fold in the blueberries, taking care not to break them. Pour the batter into the prepared pan. Bake until the top of the bread is firm to the touch and a toothpick inserted into the center comes out clean, 50-60 minutes. Let cool in the pan 30 minutes. Turn the loaf out onto the rack and let cool completely.