Aunt Becky’s Blueberry Banana Nut Bread

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Aunt Becky’s Blueberry Banana Bread

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Course: Breakfast, Snack
Ingredients Method

Ingredients
  

  • 1/2 cup butter melted
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 3/4 cups all-purpose flour
  • (Divided—reserve 2 tbsp for
  • coating the berries)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 2 medium bananas mashed
  • 1 1/2 cups fresh blueberries
  • 9 oz from an 18 oz pack
  • 1/2 cup chopped walnuts

Method
 

  1. Oven & Pan Prep
  2. Preheat your oven to 350°F (175°C). Thoroughly grease a standard
  3. 9×5 inch loaf pan, or line it with parchment paper for effortless
  4. removal.
  5. Combine Wet Ingredients
  6. In a large bowl, mix together the melted butter and white sugar.
  7. Add the eggs, vanilla extract, and lemon juice. Whisk until fully
  8. combined and smooth.
  9. The Flour Separation (Critical Step)
  10. Measure out your 1 3/4 cups of flour. Remove **2 tablespoons** of
  11. that flour and place it into a small bowl with the blueberries. Toss
  12. gently until the berries are completely coated. This layer prevents
  13. them from sinking to the bottom of the pan.
  14. Sift & Incorporate Dry Base
  15. In a separate bowl, whisk together the remaining flour, baking
  16. soda, baking powder, and salt. Pour the dry ingredients into the
  17. wet butter mixture and mix gently until just combined.
  18. Fold the Heavy Elements
  19. Mash your bananas with a fork. Gently fold the mashed bananas,
  20. sour cream, chopped walnuts, and the flour-coated blueberries
  21. into the batter until evenly distributed. Do not over-mix.
  22. Bake to Perfection
  23. Spread the batter evenly into your prepared 9×5 inch loaf pan.
  24. Bake at 350°F for **60 to 70 minutes**. Because of the extra
  25. moisture from the blueberries, it may take 5 to 10 minutes longer
  26. than a standard loaf. Test with a toothpick in the absolute center.
  27. Cool Thoroughly
  28. Remove from the oven and let the bread cool inside the pan for 10
  29. minutes. Then, turn it out onto a wire rack to cool completely
  30. before slicing.
  31. BAKING BEST PRACTICE: Keep an eye on the loaf around the
  32. 45-minute mark. If the top crust is beautifully golden brown but
  33. the center isn’t fully cooked yet, loosely tent a sheet of aluminum
  34. foil over the top of the pan to prevent over-browning while it
  35. finishes baking.

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