Banana Berry Bread
Recipe by Jen Bates for Wyman’s
- 2 cups (200g) Wyman’s Banana Berry Blend, thawed
- 3 medium bananas, very ripe
- 1⁄2 cup (60g) Wyman’s Wild Blueberries
- 2 cups (184g) flour
- 1 tsp baking soda
- 1⁄2 tsp salt
- 3⁄4 cup (150g) sugar
- 6 tbsp (84g) butter, softened
- 2 eggs, room temperature
- 1⁄2 cup (125g) sour cream
- Optional: One banana and brown sugar for decoration
Preheat the oven to 350°F. Prepare a loaf pan with parchment paper and non-stick spray.
Whisk together the flour, baking soda, and salt in a small bowl.
In a separate bowl beat the butter and sugar until light and fluffy. Add eggs 1 at a time until well incorporated, then add in sour cream. If using non-frozen bananas add now (but reserve the blueberries).
Gently mix in the dry ingredients until just incorporated. Fold in any frozen fruit (either the Wyman’s Banana Berry Blend or the Wyman’s Blueberries). Scoop the mixture into the prepared pan. If topping with a decorative banana cut the banana in half long ways. Dip the cut sides into the brown sugar and then place cut-side-up on top of the batter.
Bake for 70-90 minutes until a tester comes out clean or until a thermometer reads 205°F. Allow to cool completely, cut, and serve.