BANANA BLUEBERRY BREAD

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15 min Prep
2 hr 25 min Total
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48 Servings

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Go bananas for quickbread with blueberries.


Ingredient List
  • Small check mark in a circle icon1 cup butter or margarine, softened
  • Small check mark in a circle icon1 2/3 cups sugar
  • Small check mark in a circle icon4 eggs
  • Small check mark in a circle icon5 medium ripe bananas, mashed
  • Small check mark in a circle icon1 cup reduced-fat sour cream
  • Small check mark in a circle icon2 teaspoons vanilla
  • Small check mark in a circle icon3 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon2 teaspoons baking soda
  • Small check mark in a circle icon1 teaspoon salt
  • Small check mark in a circle icon1 cup dried blueberries
Preparation
  1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
  2. In large bowl, beat butter and sugar with electric mixer on medium speed until blended. Stir in eggs until well blended. Add bananas, sour cream and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pans.
  3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely on wire rack before slicing. Wrap tightly and store in refrigerator up to 1 week.
Tips
  • Grease only the bottoms of loaf pans for nut breads. Ungreased sides allow the batter to cling while rising during baking, which helps form a gently rounded top. If sides are greased, the edges of the loaf may have ridges.