Banana Bread, and Blueberry Banana Bread

We made this banana bread the other day. We were much too impatient to wait for it to cool to cut it, so it crumbled. I must remember to wait if I want better pictures. But then again, it was really tasty, so maybe we still came out ahead.



Modified only slightly from Cathy's Banana Bread, found at AllRecipes.com:

INGREDIENTS

* 1 cup mashed bananas
* 1 cup sour cream
* 1/4 cup butter
* 1 1/3 cups white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* optional 1/2 cup blueberries (see babble, below)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans.
2. Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.
3. Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.



modifications ~ I doubled this, but did not double the butter. I poured it into two 9x5" loaf pans when I doubled it, and they took even longer than 50 minutes to cook, but after awhile I quit keeping track, just kept poking it every 5 minutes with a toothpick. I added 1 cup blueberries to one of the two loaves, and that one could've baked maybe another 10 minutes longer, it was very moist, although not uncooked, when done ...

For prettiest slices, cool before slicing. :-)