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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Sour Cream-Blueberry Bread

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Sour Cream-Blueberry Bread Empty Sour Cream-Blueberry Bread

    Post by Lobo Thu 11 Feb 2016, 11:14 pm

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    Sour Cream-Blueberry Bread
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    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Servings: 8
    The evocative flavor of vanilla is a favorite in quick breads. For the best flavor and quality, always buy pure vanilla extract, never imitation. Look for dusky Bourbon vanilla, bottled in Madagascar, or Tahitian vanilla, which has a lighter, more floral flavor and aroma.






    • 136

    Ingredients:


    • 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
    • 2 eggs
    • 1/2 cup sour cream
    • 1 tsp. vanilla extract
    • 8 Tbs. (1 stick) unsalted butter, melted, plus
        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.
    Adapted from Williams-Sonoma Collection Series, Bread, by Beth Hensperger (Simon & Schuster, 2002).

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