Sunday, August 14, 2011

August 14, 2011: Lemon Blueberry Banana Bread Recipe


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When I’ve got ripe bananas to use up, this is one of my favorite recipes to make. It’s light, flavorful and oh-so-good! It’s perfect for summertime, when blueberries are in season. If you can’t find blueberries, try substituting raspberries or blackberries.

Lemon Blueberry Banana Bread

¼ cup butter, softened
1 cup sugar
1 egg
1 cup mashed ripe banana (about 2)
1/3 cup light sour cream
2 T. grated lemon rind
1 t. vanilla
2 cups flour
¾ t. baking soda
½ t. salt
1 cup fresh blueberries

Preheat oven to 350 degrees. Grease and flour a loaf pan (or spray with baking Pam).

In a large mixing bowl or the bowl of a stand mixer, combine butter and sugar. Add egg, banana, sour cream, vanilla, and lemon rind and mix until thoroughly combined. Stir together dry ingredients and add them to the wet mixture. Carefully fold in blueberries.

Bake in preheated oven for 1 hour and 15 minutes. Let cool. When completely cool, drizzle with an icing of lemon juice (use the juice of one half lemon) and powdered sugar (about 1 ½ cups).

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