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Sour Cream Blueberry Banana Bread: A Delightfully Delicious Recipe

Sour Cream Blueberry Banana Bread
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Ultra-tender banana bread packed with plump blueberries and enriched with sour cream for incredible moisture. The perfect balance of sweet bananas, tart berries, and rich crumb that stays fresh for days!

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour (plus 1 tbsp for berries)
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (about 3) mashed very ripe bananas
  • ½ cup (120g) full-fat sour cream
  • 1 tsp vanilla extract
  • 1½ cups (225g) fresh or frozen blueberries
  • 1 tbsp lemon zest (optional but recommended)
  • 2 tbsp coarse sugar (for topping)

Instructions

  1. Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
  2. Dry ingredients: Whisk flour, baking soda, and salt in medium bowl.
  3. Cream butter/sugar: Beat butter and sugar until fluffy (3 mins). Add eggs one at a time, then bananas, sour cream, vanilla, and zest.
  4. Combine: Gradually add dry ingredients, mixing just until incorporated.
  5. Fold berries: Toss blueberries with 1 tbsp flour, then gently fold into batter.
  6. Bake: Pour into pan. Sprinkle with coarse sugar. Bake 55-65 mins until toothpick comes out clean.
  7. Cool: Let cool in pan 15 mins, then transfer to wire rack.

Notes

  • Berry tip: Frozen berries work great – don’t thaw to prevent color bleed
  • For bakery-style domed top: Start at 400°F for 15 mins, then reduce to 350°F
  • Storage: Wrapped at room temp 3 days, refrigerated 1 week, or frozen 3 months
  • Flour-coating trick prevents berries from sinking
  • Extra moist version: Substitute ¼ cup sour cream with Greek yogurt

Nutrition

Find it online: https://us.recipesfood.org/sour-cream-blueberry-banana-bread/

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