Sometimes it’s fun to make muffins and other times I just love these mini loaves. They are oversized and take a little longer to cook. I used fresh blueberries but if you want to use frozen ones, I recommend the wild blueberries which are a little smaller and have less water. I love that you don’t need an electric mixer for these and the banana adds extra moistness to these loaves.
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
- 1/2 cup neutral vegetable oil
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup full-fat sour cream
- 1 cup mashed ripe banana
- 1 pint (2 cups) fresh blueberries
- 2 Tablespoons powdered sugar, optional
Preheat oven to 400 degrees. Spray 4 mini loaf pans (5 1/2″ x 3″ x 2 1/4″ high) with cooking spray. In a large bowl, sift together the flour, baking powder, nutmeg, cinnamon, and salt. Add both sugars and whisk to combine and incorporate well.
In a separate large bowl, whisk together the melted butter, eggs, vanilla extract, sour cream, and mashed bananas, mixing until ingredients are fully incorporated.
Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until just combined. Fold in the blueberries mixing just until combined.
Divide the batter evenly among prepared baking tins, filling each tin all the way to the top.
Bake, in the center of the middle rack, for 24 to 26 minutes, or until the tops are puffed up and richly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached.
Transfer to a cooling rack after removing from loaf pan to cool completely. Sprinkle with powdered sugar as desired. You can freeze loaves in ziplock for a few weeks if they last that long! Enjoy!
I’ve been seeing blueberries and bananas everywhere, so I think the universe must be telling me something!
Thank you so much!