With the abundance of recipes for banana bread available in cookbooks and on the Internet, you could serve a new version of this sweet and nutty quick bread every week of the year.
The Betty Crocker website gives dozens of choices for satisfying your urge to bake. Their Banana Blueberry Bread is one that can be easily adapted to suit your family’s tastes.
BANANA BLUEBERRY BREAD
(BettyCrocker.com, with slight changes by this writer)
1/2-cup (1 stick) unsalted butter, softened
3/4-cup granulated white sugar
2-1/2 medium-sized very ripe bananas, mashed
1/2 cup reduced-fat sour cream
1 teaspoon vanilla
1 cup all-purpose or unbleached white flour
1/2-cup whole-wheat flour
1 teaspoon baking soda
1/2-teaspoon lemon zest
1/2-cup dried blueberries
1/2-cup chopped nuts (optional)
Move the oven rack to a low enough position so that top of bread pan will be in the center of oven. Preheat the oven to 350-degrees Fahrenheit . Grease only the bottom of an 8-1/2 inch by 4-1/2 inch by 2-1/2 inch loaf pan.
In a large bowl, beat the butter and sugar with an electric mixer set on medium speed. Beat just until blended.
Stir in the eggs until well blended. Add the bananas, sour cream and vanilla. Beat until smooth. Stir in the flour, baking soda, salt and lemon zest just until moistened. Fold in the blueberries. Pour mixture into the loaf pan.
Bake one hour then test by inserting a toothpick in center. If it comes out clean, the bread is done. If not, cook it 4-5 minutes more and test again. Cool 10 minutes. Loosen sides of loaf from pan by inserting a knife and running it around the edge. Remove the Banana Blueberry Bread from pan and cool it completely on a wire rack before slicing. Wrap the bread tightly and store in the refrigerator up to one week. It may also be frozen for future use.
As with all quick breads, use a very sharp serrated knife to cut the slices.
This recipe for Banana Blueberry Bread is a keeper.