Sour Cream Blueberry Banana Bread
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By Alyssa Rivers
on Jan 01, 2024, Updated Jan 11, 2024 |
This moist and delicious sour cream blueberry banana bread is something anyone can make, and that everyone will love. Packed with juicy berries, each bite of this sweet and tender bread will have you wanting another piece.
No one can resist a warm piece of banana bread. After you make this blueberry banana bread, here are a few more great recipes to try: strawberry banana bread, chocolate banana bread, and banana bread bars!
Banana Bread With Blueberries
Let’s be honest, banana bread is one of the best quick breads out there, and adding fruit and sour cream makes it even better! Blueberries take this homemade banana bread to the next level. Each bite is moist, sweet, and bursting with juicy blueberry flavor!
This sour cream blueberry banana bread is really easy to make. Which is great because you’ll want to bake some up whenever you have overripe bananas! So grab those, and a few extra pantry staples, and let’s make some delicious banana bread that you won’t be able to resist.
Ingredients Needed
Sour cream banana bread is always one of my go-to breads because it uses so many simple ingredients. Here’s what you need for this tasty blueberry version:
- Vegetable Oil: To keep the blueberry banana bread nice and moist.
- Granulated Sugar: For sweetness.
- Eggs: Give the bread structure.
- Large, Overripe Bananas: The star of the show! These add flavor and a moist texture to the bread.
- Sour Cream: Adds a little bit of tang but its main purpose is to make the bread extra tender.
- Vanilla Extract: A classic flavor booster. Use pure vanilla extract if you have it!
- Flour: For structure.
- Baking Soda: So the blueberry banana bread is nice and light.
- Salt: Just a pinch to enhance all of the flavors.
- Blueberries: Fresh or frozen, either work!
How to Make Sour Cream Blueberry Banana Bread
Here’s how to make sour cream blueberry banana bread that turns out perfectly every time! It’s easy to mix up and then hands-off once it hits the oven. The hardest part is waiting. That amazing smell!
- Preheat Oven, Prepare Pans: Preheat the oven to 325 degrees Fahrenheit and spray two 9×5 bread pans with pan spray.
- Combine Wet Ingredients With Sugar: In a large bowl beat the oil and sugar together with a hand mixer until combined. Add in the eggs and beat until light and fluffy, about 2 minutes.
- Banana and Sour Cream Mixture: Beat in the mashed bananas, sour cream, and vanilla until combined.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Remove one tablespoon of the flour mixture and toss it in a small bowl with the blueberries.
- Combine: Add the flour mixture to the wet ingredients and mix on low until just combined. Fold in the blueberries by hand.
- Bake: Separate the batter evenly into the two prepared pans and bake for 50-60 minutes, until a toothpick comes out clean. Let the sour cream blueberry banana bread loaves cool for 30 minutes before slicing.
Tips for Successful Banana Bread
- Sugar: If you love a little more sweetness, substitute white sugar for brown sugar, or for a healthier option try coconut sugar or monk fruit sweetener.
- Save Those Old Bananas! When you have bananas that are spotted and turning black, peel them and freeze them. When you’re ready to make banana bread, let them thaw out and mash them up.
- Don’t Overbake: This recipe should be split into two loaves to allow the loaves to bake through without over-baking the outside to bake the inside. Go until a toothpick has a few crumbs, but no wet batter is left on it when inserted into the center of the loaf.
- Using Butter: You can substitute the oil for butter if you would like, but the oil gives the bread a more even crumb and more moisture.
- Fresh or Frozen? Fresh blueberries work just as well as frozen ones! No need to thaw them, just be sure to toss them with the tablespoon of flour before filling them into the batter. This helps prevent the blueberries from sinking to the bottom.
Storing Leftovers
- At Room Temperature: Store leftover blueberry banana bread in an airtight container or bag at room temperature for up to 5 days. In the refrigerator, it will keep for up to 8 days.
- In the Freezer: This banana bread can also be frozen! Wrap the loaf or individual slices in 3-4 layers of plastic wrap and then place it in a large freezer bag. Freeze for up to 3 months. Let thaw at room temperature for a few hours or overnight.
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Preheat the oven to 325 degrees Fahrenheit and spray two 9×5 bread pans with pan spray.
In a large bowl beat the oil and sugar together with a hand mixer until combined. Add in the eggs and beat until light and fluffy, about 2 minutes.
Beat in the mashed bananas, sour cream, and vanilla until combined.
In a medium bowl, whisk together the flour, baking soda, and salt. Remove one tablespoon of the flour mixture and toss it in a small bowl with the blueberries.
Add the flour mixture to the wet ingredients and mix on low until just combined. Fold in the blueberries by hand.
Separate the batter evenly into the two prepared pans and bake for 50-60 minutes, until a toothpick comes out clean. Let the loaves cool for 30 minutes before slicing.
Calories: 1712kcalCarbohydrates: 278gProtein: 26gFat: 58gSaturated Fat: 15gPolyunsaturated Fat: 23gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 209mgSodium: 1769mgPotassium: 1020mgFiber: 11gSugar: 135gVitamin A: 883IUVitamin C: 26mgCalcium: 142mgIron: 9mg
Nutrition information is automatically calculated, so should only be used as an approximation.