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Sour cream blueberry banana bread sliced on a wooden cutting board

Sour Cream Blueberry Banana Bread

A delightful treat blending ripe bananas and fresh blueberries, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
Wet Ingredients
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup mashed very ripe bananas (about 3 bananas) Use very ripe bananas for best flavor.
  • ½ cup full-fat sour cream
  • 1 tsp vanilla extract
  • 1½ cups fresh or frozen blueberries Toss with 1 tbsp of flour before folding in.
  • 1 tbsp lemon zest Optional but recommended.
Topping
  • 2 tbsp coarse sugar For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a separate large bowl, beat the softened butter and granulated sugar together until fluffy, about 3 minutes.
  4. Add the eggs one at a time, mixing well after each addition, then add the mashed bananas, sour cream, vanilla extract, and lemon zest if using.
  5. Gradually add the dry mixture to the wet ingredients, mixing just until incorporated. Don’t overmix!
  6. Toss the blueberries with the remaining tablespoon of flour, then gently fold them into the batter.
  7. Pour the batter into the prepared loaf pan and sprinkle the top with coarse sugar.
Baking
  1. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to three days. For longer storage, wrap tightly and freeze for up to three months.