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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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My family loves banana bread! This has a wonderful twist of blueberries added to the batter. The addition of sour cream (or I substitute with yogurt sometimes - plain, vanilla or lemon) makes this extra moist and delicious. My family would love for me to make this weekly! Ingredients:
1/2 cup canola oil |
1 cup sugar |
1/2 cup egg substitute |
1/2 cup sour cream or 1/2 cup yogurt |
1 teaspoon vanilla extract |
1 1/2 cups mashed ripe bananas (about 3 medium) |
2 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup frozen blueberries |
Directions:
1. Preheat oven to 350°. Spray bottom of regular loaf pan, try not to get too much on the sides; this will help bread rise nicely.
2. In bowl mix oil, sugar, and eggs until light and creamy. Add sour cream/yogurt, vanilla and mashed bananas. Mix until combined. Sprinkle in flour, baking soda, and salt. Mix until just combined; it will be thick and sticky.
3. Stir in blueberries until just combined.
4. Pour batter into loaf pan. Bake 1 hour and 15 minutes. Carefully remove and cool 5 minutes. Run a knife around edges to loosen sides of bread, turn bread out of pan and set it on rack or plate to cool completely.
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