Juicy Blueberry Banana Loaf (Print Version)
# Ingredients:
→ Bread
01 -
2 cups (250g) plain flour
02 -
¾ cup (150g) white sugar
03 -
¾ teaspoon baking soda
04 -
½ teaspoon sea salt
05 -
4 big overripe bananas, squashed (roughly 2 cups)
06 -
¼ cup (57.5g) sour cream, not cold
07 -
2 big eggs, not cold
08 -
3 tablespoons unsalted butter, heated till liquid
09 -
3 tablespoons cooking oil
10 -
1 teaspoon vanilla flavoring
11 -
1½ cups (222g) juicy blueberries, split in two parts
# Instructions:
01 -
Heat your oven to 350°F. Put parchment in a 9x5-inch bread tin and give it a spray with cooking oil.
02 -
In a big bowl, stir flour, sugar, baking soda, and salt together.
03 -
Squash bananas in another bowl. Add in your sour cream, eggs, melted butter, oil, and vanilla.
04 -
Pour the banana mix into the flour mix. Gently add 1 cup of the blueberries.
05 -
Dump into your tin, sprinkle leftover blueberries on top. Cook for 75-78 minutes until a stick poked in comes out mostly clean.
06 -
Leave in the tin for 20 minutes before taking out to finish cooling.
# Notes:
01 -
Make sure stuff isn't cold from the fridge
02 -
The parchment helps you lift the bread out easily