This recipe is a Sunday morning family favorite. I hope you’re family loves it as much as mine.
Sour Cream Blueberry Bread
2 med-ripe bananas
3/4 cup sugar
2 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 lg. eggs
1/2 cup sour cream
1 tsp. vanilla
1/2 cup butter, melted
1 heaping cup of blueberries, fresh or frozen
Preheat oven to 350 degrees and grease a loaf pan. Mash bananas well with a fork and set aside. Stir together flour, sugar, soda, salt, and cinnamon. In another bowl, whisk together eggs, sour cream, vanilla, butter and bananas. Stir wet and dry ingredients until moist. Carefully fold in blueberries. Pour into prepared pan. Bake 50-60 minutes (until done…test it first with a cake tester or knife). Let cool in pan on a rack for 5-10 minutes. Turn the loaf out onto the rack and cool completely. Wrap it up to keep it fresh. This bread freezes well, too!
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Cooking in the kitchen with my girls (ages 11, 9, 6, and 2) all together is fun but it can get a little confusing if we have a lot of ingredients to measure. One time we got so busy and confused that we left out the sugar! Can you imagine how the Sour Cream Blueberry Bread tasted without sugar? It was definitely less than desirable! To save some confusion I assemble all the ingredients and pre-measure some of them. I leave a few things for them to measure while we are mixing everything together. This way they are still learning the act of measuring and baking but it’s not as confusing and complicated, especially when they are all helping at the same time!
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Like we have to remember the sugar in the recipe, let’s not forget to make sure our attitude is sweet when we teach our daughters. “Anxiety in a man’s heart weighs him down, but a good word makes him glad.” Prov. 12:25 ESV
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