Sour cream blueberry bread
Baking Recipe | Sour cream – blueberry bread
makes one 9-by-5-inch (23-by-13-cm) loaf
- 2 medium-rip bananas
- 2 cup unbleached all-purpose (plain) flour
- ¾ cup ( 6oz/185g) Sugar
- 1½ teaspoons baking soda (bicarbonate of soda)
- ½ teaspoon salt
- ½ teaspoon ground cinnamon ( Dalchini or Darchini )
- ½ cup (2oz/60 g) chopped pecans
- 2 large eggs
- ½ cup (4oz/125g) sour cream
- 1 teaspoon pure vanilla extract (essence) (see note)
- ½ cup (4 oz/ 125 g) unsalted butter, melted plus extra for greasing
- 1 heaping cup (4 oz / 125 g) fresh or frozen blueberries
preheat the oven to 350ºF (180ºC). Grease a 9-by-5 inch ( 23-by-13cm) loaf pan.
Mash the bananas well with a fork or coarsely puree them in a food processor. measure out 1 cup ( 6oz/185g) and set aside.
in a bowl. stir together the flour. sugar, baking soda, salt, cinnamon ( Dalchini or Darchini ) and nuts. in another bowl whisk together the eggs, sour cream, vanilla, butter, and the 1 cup mashed banana pulp, 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 up. pour the batter into the prepared pan. bake until the top of the bread is firm to the touch and a cake tester inserted into the center comes out clean, 50-60 minutes.
let cool in the pan on a rack for 30 minutes. turn the loaf out onto the rack and let cool completely.
Note
Vanilla extract
the evocative flavor of vanilla is a favorite in quick breads. always buy pure vanilla extract ( essence) never imitation, for the best flavor and quality. look for dusk bourbon vanilla, bottled in Madagascar, or Tahitian vanilla, which has a lighter more floral and aroma.
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