Is anyone else loving the abundance of blueberries right now? As much as I’m counting down the days until cooler weather, I don’t want all these glorious blueberries to go away.
Finding ways to use blueberries is part of the fun. I’ve been baking up a storm. I’ve even made jam, but more on that later. I hope you’ll forgive me for posting another quick bread this week. They are one of my favorite things to bake (and eat!), and they’re also a great use of fresh fruits.
I have a longstanding love of banana bread, which is good because I make it relatively often. We have a tendency to buy bananas and not eat them. Anyone else do that? Luckily, overripe bananas are a baker’s best friend. And, there are endless variations of baked goods to be made with them.
I added some fresh blueberries to this round of banana bread. I really love the combination of blueberries and bananas. You get two sweet fruit flavors that play together oh-so well.
In a surprising move on my part, I did not add any nuts to this bread. It really doesn’t need them, although some almonds sprinkled on top before baking might just be perfectly lovely. I did add a bit of sour cream for a little tart punch and for a lovely texture.
Leave your mixer in the cabinet for this recipe. You can easily mix this bread without it. And, if you prefer, you can make 12 standard-sized muffins instead of a loaf.