Blueberry Pecan Banana Bread

It's hard to believe it's already May.  Before we know it, summer will be knocking on our door!  One of my favorite parts of summer here in the Pacific Northwest is the plethora of fresh berries we get.  We pick berries, freeze berries, can berry jam...and make delectable treats like this banana bread. 

It's made with sour cream; but don't let that scare you away!  You don't taste the sour cream; but it adds moistness while cutting back on the fat content of a normal bread like this.  I think these are best made as muffins; but a full loaf of bread is less headache than filling up muffin tins.

Here's what you need to forage for:

Flour, sugar, salt, cinnamon, baking soda, butter, eggs, vanilla, ripe bananas, blueberries, and pecans.

Begin by creaming your butter and sugar.  I like to do this in my kitchen-aid mixer, but it's just because I'm lazy.  You could use a hand mixer or even a wooden spoon if you're into that hard labor sort of thing. 

Meanwhile, sift your flour, cinnamon, baking soda, and salt together.  I will admit, I actually sifted it this time, but I often just throw them together and they get along just fine.

In a smaller bowl, mash your bananas.  I really like to just smoosh mine with a fork.  I used to give that job to my kids, but lately, I've found it quite therapeutic to smash those puppies into a gooey mess.  Maybe I need professional help. 

Add the eggs, sour cream, and vanilla to the banana mash.

When your butter and sugar is nicely creamed, add in the dry ingredients.  (Make sure to slow your mixer...flour explosions, while entertaining for young children, are rather annoying to clean up.)

Next bring the banana mixture to the party.  You don't need to stir this up too much or it the final product will be a little tough.  Just mix until barely combined. 

Toss in the blueberries.

And, finally, fold in the pecans.

Dump this into two greased loaf pans and bake at 325 until a toothpick stabbed in the middle comes out clean.  It'll take around an hour, but you can check it at the 45-50 minute mark if your oven runs warmer. 

Mmmmm....helloooo beautiful.

You know, this makes two loaves so you could, theoretically, share....but it never lasts long enough in my house for that to happen. 

Try this the next time you need a yummy, tasty breakfast or brunch treat.  Or dessert...or even lunch with a little cream cheese schmeared on top.  :)

Blueberry Pecan Banana Bread
1/4 cup butter
1 1/2 cup sugar
2 1/4 cup flour
1/4 tsp. salt
1 tsp. cinnamon
1 1/2 tsp. baking soda
3 ripe bananas, mashed
8 ounces sour cream
1 tsp. vanilla
1/2 cup pecans
1 1/2 cups blueberries

Cream butter and sugar.  Sift flour, salt, cinnamon, and baking soda together and add to creamed mixture.  In a separate bowl, mix bananas, sour cream, eggs, and vanilla and add to butter/flour mixture.  Stir until just combined.  Fold in blueberries and pecans.  Pour in two greased loaf pans and bake at 325 for about an hour.  Enjoy! :)