I have tried many banana bread recipes in my time, either baking them myself or eating banana bread made by others, and I have NEVER had banana bread that is as delicious as this one. This bread is dense without being heavy, has a nice tender crumb, and the best flavor! I put sugar on top before baking it, and it crystalizes in the oven and gives the most delicious crunchiness to the top. I love using completely brown bananas that way they're sweeter. If I have bananas that are getting really brown, I just pop them in the freezer and save them till I have time to use them (which husband wishes was everyday).
Here's the yumminess:
Start by creaming the butter and sugar together in the bowl of your mixer. If you don't have a mixer, just use a bowl and wooden spoon.
In a separate bowl, whisk together the flour, baking soda, salt and nutmeg, set aside.
Once the butter and sugar are fluffy, add the eggs one at a time beating until combined. Pour in the vanilla extract.
Scrape down the side of the bowl and add the bananas and sour cream and mix to thoroughly combine.
Add the blueberries to the flour mixture and whisk lightly until they're all coated with the flour.
Skip this step if you don't like blueberries.
Pour the dry ingredients into the wet ingredients and stir the two together until just combined, do not overmix.
Spray your pans with vegetable spray (I love Pam) and evenly pour the batter into the pans.
Sprinkle the tops of the batter with raw sugar, regular sugar, or cinnamon sugar. Bake at 350 degrees for 1 hour and 10 minutes, or until a knife stuck in the center comes out clean.
Cool in the pan for 10 minutes, then remove to a cooling rack.
I don't eat it with that much butter
This bread slices beautifully and freezes well, not that I'm ever able to freeze it because Matt can eat a loaf (literally) in less than a day. I like to slice it in nice thick slices and wrap them in plastic wrap and put them in his lunch, or take it in the car. Go make this right now, you will thank me!!