Jancey's Cooking Corner: Blueberry Banana Bread

Photo courtesy Taste of Home

Banana bread is one of my favorite things to bake. The whole house smells delightful. So when my daughter had the idea to make blueberry banana bread, I was all in for the experiment. My favorite part is that the blender does all the mixing for you and that makes this so easy and quick to do. This is like a combo of blueberry muffins and banana bread - it's the best of both.

Blueberry Banana Bread
For 1 loaf you will need:
3 very ripe large bananas
2 eggs
1/2 cup butter or margarine, softened
1-1/2 Tbsp. sour cream
1 tsp. lemon juice
1 cup sugar
2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1-1/2 cup blueberries

Preparation:
Place bananas, eggs, butter, sour cream, lemon juice and sugar into a blender and whirl until smooth.
Mix together flour, baking powder and baking soda in a large bowl.
Pour banana mixture over flour mixture and stir just until flour is just moist. Gently fold in blueberries.
Turn into greased a 9-1/2 x 4-1/2 inch bread loaf pan, or into (2) 3-1/2 x 7-1/2 inch bread pans.
Bake at 350F for 60 to 65 minutes or until bread is done, when a knife inserted in center comes out clean.
Cool in pan 5 minutes, then run knife around edges of pan and turn out onto wire racks or plates.

Tip: Blueberry Banana Bread is very moist and is best refrigerated for longer shelf life.