Thursday, May 6, 2010
Sour Cream-Blueberry Bread
Sour Cream-Blueberry Bread (William-Sanoma)
2 medium-ripe bananas
2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, melted, plus extra for greasing
1 cup fresh blueberries
11) Preheat the oven to 350°F Grease a 9-by-5-inch loaf pan.
22) Mash the bananas well with a fork or coarsely purée them in a food processor. Measure out 1 cup and set aside.
33) In a bowl, stir together the flour, sugar, baking soda, salt, cinnamon, 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(It takes 53 minutes in my pre-heated convection oven). Let cool in the pan on a rack for 30 minutes. Turn the loaf out onto the rack and let cool completely.