I cannot believe there is already only 8 days left in the month of February! yikes!
I actually baked this quick bread right when I got back in town from my holiday stay in Florida; and unfortunately haven’t had time to share this recipe with you until now!
I thought baking the boys breakfast for our first week back from holiday vacation would help us get settled and back into the swing of things at the office. My go to quick bread recipe is usually my mother’s infamous banana bread, which I will share with you one day; however as I stated in my previous entries, my mother gave me several cookbooks for Christmas so I was anxious to try a new recipe from one of them.
The first one that made my tummy feel warm and happy inside was this sour cream blueberry bread, by William Sonoma.I baked the bread on a Sunday night, and once it had cooled I cut 2 slices for Tyler and me, in order to test it out and make sure it was edible for the office the next day.
Well it turns out this bread was quite edible! When I went into the kitchen of my office to take a few pictures of the bread, and cut myself a slice….it was all gone! All that remained were a few remnants of crumbs and foil I wrapped the bread in.
Although I was not able to have a slice for a snack during my Monday I was not upset! This disappearing act put a huge smile on my face!
I felt bad that Tyler didn’t get to have very much of it. Poor thing…he is so patient. He sits and watches me bake…and then watches me wrap the baked goods up to bring to work the next day! He rarely gets to over indulge in quite a few of my treats.
Since I had all the ingredients, I made this bread again the following evening.I gave Tyler a large portion to bring to his work, and kept a small portion at home. This bread is so good you have to bake it twice!
On a side note… never hesitate to bake a quick bread for yourself, if you are craving it. I am fortunate to have an office full of boys to share my treats with but if I did not I probably would hesitate to bake so much. I mean you may think, what will I do with all this bread? Should I force myself to eat it before it turns? Should I force myself to meet my neighbor and give them half? Well after visiting my “LA mom”, Laura Harvell for a new years day celebration at her home, I quickly learned that these breads can be stored in the freezer for quite some time, and then taken out, defrosted, and taste exactly how it would if you just pulled the bread out of the oven!
Laura made my chocolate chip pumpkin bread early in the holiday season, but then went on a trip to visit her daughter, my bestie, Stephanie in NYC. She placed the bread in the freezer, for about 3 weeks, took it out the night before her new years day party, and it was ready to serve the next morning!
It was still so moist! I couldn’t believe it!
2 medium-ripe bananas
2 cups unbleached all-purpose flour
3/4 cup sugar
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 cup chopped pecans
1/2 cup sour cream
1 tsp. vanilla extract
8 Tbs. (1 stick) unsalted butter, melted, plus
extra for greasing
extra for greasing
1 heaping cup fresh or frozen blueberries
Directions:Preheat an oven to 350°F. Grease a 9-by-5-inch loaf pan.
Mash the bananas well with a fork or coarsely puree them in a food processor. Measure out 1 cup and set aside.
In a bowl, stir together the flour, sugar, baking soda, salt, cinnamon and pecans. In another bowl, whisk together the eggs, sour cream, vanilla, butter and the 1 cup mashed banana pulp. Make a well in the flour mixture and pour in the banana mixture. Stir together just until combined. The batter should be slightly lumpy. Gently fold in the blueberries, taking care not to break them up. Pour the batter into the prepared pan.
Bake until the top of the bread is firm to the touch and a cake tester inserted into the center comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and let cool for 30 minutes. Turn the loaf out onto the rack and let cool completely. Makes one 9-by-5-inch loaf.