Banana Nut Blueberry Bread

I have a weakness for all things bread, and can not get enough of a good muffin. Growing up, it seems like I would eat blueberry muffins by the dozen (Old Otis!)

My uncle has given up sweets until spring, but has convinced himself that this banana nut blueberry bread is healthy fruit breakfast bread……who gone tell him?

Blueberries are a staple in our house and we had some ripe bananas. I added pecans (at the request from my uncle who loves all things pecans, and because they make it extra healthy wink wink ), which sent this easy to make bread over the top. Enjoy a slice, or two, for breakfast, as dessert, or a bedtime snack (with a cup of hot tea…yum!)

Ingredients:

• 2 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter (melted and cooled)
• 1 cup sugar
• 3 ripe bananas
• 3/4 cup sour cream
• 2 eggs
• 2 teaspoon vanilla extract
• 1 teaspoon vanilla butter & nut extract
• 1 cup blueberries (fresh or frozen)
• 1 cup  pecan pieces

Heat oven to 350 degrees and grease a 9 x 5 inch bread pan.

Whisk together the flour, baking soda, and salt in a medium bowl and set aside.

In a large bowl, whisk together the butter and sugar. Whisk in the bananas (making sure they are well mashed), sour cream, eggs, and extracts.

Add the flour mixture, gently folding them together until just combined. Be careful not to over mix.

Gently fold in the blueberries and pecans (the batter will be thick.)

Pour the batter into the bread pan and bake for 60-70 minutes, or until a toothpick comes out clean inserted in the middle of the bread.

Once out of the oven, let the bread cool in the pan for about 10 minutes.

Remove and transfer to a cooling rack for an hour before slicing, to avoid crumbling (or not if you are like us and can’t wait.)

Bon Appetit!

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Caution: Be sure to alter for nut allergies.